Pumpkin Pie Overnight Oats

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Rolled oats, canned pumpkin, Greek yogurt, and chia seeds stirred together with maple syrup and pumpkin pie spice, then left in the fridge overnight. Four jars, ten minutes, no cooking.

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Prep Time 10

Servings: 4 jars (about 1.25 cups each)

Course: Breakfast

Cuisine: American

Calories: 391

Ingredients Method Nutrition Notes

Ingredients

2 cups rolled oats
8 oz canned pumpkin
2 cups plain nonfat greek yogurt
1.25 cups 2% milk
2 tbsp chia seeds
3 tbsp pure maple syrup
2 tsp pumpkin pie spice
1 tsp vanilla extract
0.25 tsp salt
0.25 cup pecans

Method

In a large bowl, whisk together the canned pumpkin, Greek yogurt, milk, maple syrup, pumpkin pie spice, vanilla, and salt until smooth with no streaks of yogurt.
Stir in the rolled oats and chia seeds. Make sure every oat is coated; the mixture will look loose, and that is correct. The oats and chia will soak it up overnight.
Divide evenly among four jars or containers with lids, about 1.25 cups each. Press the surface flat with the back of a spoon.
Cover and refrigerate at least 6 hours, and ideally overnight. The oats are ready when they are soft all the way through and the mixture holds its shape on a spoon.
In the morning, stir once. If a jar is thicker than you like, add a splash of milk. Chop the pecans and scatter a tablespoon over each jar right before eating.

Nutrition

Calories: 391kcalCarbohydrates: 53.7gProtein: 20.4gFat: 11.1gSaturated Fat: 2.2gCholesterol: 10.9mgSodium: 224.1mgPotassium: 599.9mgFiber: 8.6gSugar: 18.7gVitamin C: 2.9mgCalcium: 300.1mgIron: 3.4mg

Notes

Keeps 4 days in the fridge, so a Wednesday night batch covers Thanksgiving morning and the days after. Add the pecans at serving so they stay crunchy. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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