Ingredients
Scale
- 1 cup rolled oats (old-fashioned oats)
- 1 cup milk (dairy or non-dairy)
- ½ cup Greek yogurt (plain or vanilla)
- ⅓ cup pumpkin puree (100% pure pumpkin, not pie filling)
- 2 tablespoons maple syrup or honey
- 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon + ¼ teaspoon each nutmeg and ginger)
- 1 tablespoon chia seeds (optional but recommended)
- ½ teaspoon vanilla extract
- Pinch of salt
Optional Toppings:
- Chopped pecans or walnuts
- Pepitas (pumpkin seeds)
- Granola for crunch
- Extra sprinkle of pumpkin pie spice
- Drizzle of maple syrup
- Dollop of Greek yogurt or whipped cream
- Dark chocolate chips
- Dried cranberries
Instructions
- Mix the base: In a medium bowl or directly in your storage jars, combine the rolled oats, milk, Greek yogurt, pumpkin puree, maple syrup or honey, pumpkin pie spice, chia seeds (if using), vanilla extract, and salt. Whisk or stir vigorously to break up the pumpkin puree and ensure everything is completely combined with no dry oats remaining at the bottom. The pumpkin should be evenly distributed throughout—no clumps.
- Portion into jars: If you mixed in a bowl, divide the mixture evenly between two mason jars or airtight containers. If you mixed directly in jars, simply secure the lids tightly. Give each jar a final stir to ensure even distribution of the pumpkin and spices.
- Refrigerate overnight: Cover your jars and place them in the refrigerator for at least 6 hours, but ideally overnight (8-12 hours) for the best flavor and texture. The oats will absorb the liquid and the pumpkin will infuse throughout, transforming into creamy, spoonable perfection while the spices bloom beautifully.
- Finish and serve: In the morning, give the oats a good stir to redistribute everything (they may separate slightly). The texture should be thick and creamy. Top with any toppings you desire—chopped pecans, pepitas, granola, a sprinkle of extra pumpkin pie spice, or a drizzle of maple syrup. Eat cold straight from the fridge, or warm in the microwave for 45-60 seconds if you prefer a warm, cozy breakfast that really brings out the pumpkin pie vibes.
Notes
- Pumpkin puree vs. pie filling: Make sure you’re using 100% pure pumpkin puree, NOT pumpkin pie filling. Pie filling is pre-sweetened and pre-spiced, which will throw off the recipe completely.
- Texture adjustment: For thinner oats, stir in extra milk one tablespoon at a time in the morning. For thicker oats, add an extra tablespoon of chia seeds or reduce the milk by 2 tablespoons.
- Sweetness level: Adjust the maple syrup based on your sweetness preference. Some people prefer less sweet breakfast oats.
- Vegan version: Use plant-based milk, non-dairy yogurt (or skip yogurt and add extra milk), and choose maple syrup instead of honey.
- Protein boost: Add a scoop of vanilla protein powder or increase Greek yogurt to ¾ cup for extra protein.
- Make it extra indulgent: Top with a dollop of whipped cream and a sprinkle of cinnamon for dessert vibes.
- Storage: These stay fresh in the refrigerator for up to 5 days, perfect for weekly meal prep.
- Leftover pumpkin: Freeze extra pumpkin puree in ice cube trays, then store cubes in a freezer bag for future batches.
- Prep Time: 5 minutes
- Cook Time: 0 minutes (overnight refrigeration required)
- Category: Breakfast
- Method: No-Cook, Refrigeration
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 jar (approximately 1½ cups)
- Calories: 380
- Sugar: 24g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 8mg