Pumpkin Overnight Oats

Pumpkin Overnight Oats are a delicious, healthy, make-ahead breakfast that take just 5 minutes to prep! This recipe includes Greek yogurt for extra protein!

Prep Time5

Soaking Time6

Total Time5

Servings: serving (about 1 cup)

Calories: 294kcal

Ingredients

½ cup old fashioned rolled oats
½ cup nonfat greek yogurt
¼ cup milk regular or nondairy
¼ cup pumpkin puree
½ teaspoon pumpkin spice
1 teaspoon maple syrup

Instructions

To a mason jar or overnight oat mug (we love these mugs!) add all ingredients and stir well to combine.
Place in the refrigerator for a minimum of 6 hours.
Eat cold as-is, or heat the pumpkin oatmeal in a microwave.

Video

Notes

Substitutions

Oats: Old fashioned rolled oats are best for overnight oats. Steel cut oats don't soak up enough liquid and will still be hard if you try to make them with this method. Quick cooking oats would likely get too mushy.

Nonfat Greek Yogurt: You can substitute nonfat Greek yogurt with whole milk Greek yogurt or unflavored plain yogurt. I haven't tried dairy free yogurt, but I think it would work!

Maple Syrup: If you'd like to substitute honey for maple syrup or agave you can.

Add a little vanilla extract and a pinch of salt to your overnight oats to improve the flavor!
You can add a little extra liquid when you're ready to eat if you prefer a looser consistency.
For the best texture, only use old fashioned rolled oats. Quick cooking oatmeal gets too mushy when it sits in liquid for a long time.
For the best results, prep this breakfast 24 hours in advance.

Nutrition