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Pumpkin Spice Overnight Oats

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Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings

Ingredients
  

  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup milk of choice (dairy, almond, oat, or soy)
  • 1/3 cup pumpkin puree (100% pure pumpkin, not pie filling)
  • 2–3 teaspoons maple syrup or honey, to taste
  • 1 tablespoon chia seeds (for thicker, pudding-like oats)
  • 1/2 teaspoon pumpkin pie spice (or see variation below)
  • 1/4 teaspoon ground cinnamon (optional, for extra warmth)
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt
  • Optional add-ins: 2 tablespoons Greek yogurt (extra creamy), 1 tablespoon nut or seed butter, 1 tablespoon chopped nuts or pepitas, or a few raisins/mini chocolate chips for topping

Instructions
 

  • Choose your container. Use a 12–16 ounce jar or a small lidded container. You want a little extra room for stirring and toppings.
  • Start with dry ingredients. Add rolled oats, chia seeds, pumpkin pie spice, cinnamon (if using), and a pinch of salt. Stir to evenly coat the oats in spices.
  • Whisk the wet ingredients separately. In a small bowl, mix milk, pumpkin puree, maple syrup, and vanilla until smooth. This helps prevent clumps and keeps the flavors balanced.
  • Combine and stir. Pour the pumpkin mixture over the dry ingredients. Stir well, scraping the bottom and sides so everything is moistened evenly.
  • Adjust thickness. If it looks very thick, splash in 1–2 extra tablespoons of milk. If you like it thicker, add another teaspoon of chia seeds.
  • Chill. Cover and refrigerate for at least 4 hours, but overnight is best for the creamiest texture.
  • Stir and top. In the morning, give it a good stir. Add Greek yogurt for extra creaminess, swirl in almond butter, and finish with chopped pecans, pepitas, or a sprinkle of cinnamon.
  • Serve your way. Enjoy cold straight from the jar, or warm gently in the microwave in 20–30 second bursts, stirring between each, until it’s just heated through.