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Easy Pumpkin Overnight Oats Recipe for a Cozy Make-Ahead Breakfast

Easy Pumpkin Overnight Oats

Creamy pumpkin overnight oats made with rolled oats, chia seeds, maple syrup, and pumpkin pie spice. This one-serving make-ahead breakfast takes 5 minutes to prepare and chills overnight without cooking.
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Prep Time 5 minutes
Total Time 4 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup Old-fashioned rolled oats
  • 1/2 cup Milk or unsweetened almond milk
  • 1/4 cup Plain pumpkin puree
  • 1 tablespoon Chia seeds
  • 1 tablespoon Pure maple syrup
  • 1/2 teaspoon Pumpkin pie spice
  • 1/2 teaspoon Vanilla extract
  • 1 pinch Fine salt

Method
 

Step-by-Step
  1. Add the milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt to a jar or small container with a lid. Stir until the pumpkin is smooth and the spices are evenly dispersed.
  2. Add the rolled oats and chia seeds to the pumpkin mixture. Stir thoroughly, scraping the bottom and sides of the container so the chia seeds do not collect in one spot.
  3. Cover the container tightly and refrigerate for at least 4 hours. For the creamiest texture, let the oats chill overnight for approximately 6 to 8 hours.
  4. Stir the oats before serving. If they are too thick, mix in 1 to 2 tablespoons of additional milk until the consistency is creamy.
  5. Add chopped pecans or walnuts, pumpkin seeds, yogurt, extra pumpkin spice, maple syrup, or whipped cream immediately before eating. Serve cold, or warm briefly in the microwave if desired.

Notes

Use plain canned pumpkin puree, not prepared pumpkin pie filling. Chia seeds continue absorbing liquid as the oats chill, so reserve a little milk for loosening the mixture in the morning.