Pumpkin Spice Chia Overnight Oats
Creamy pumpkin spice overnight oats made with rolled oats, chia seeds, pumpkin puree, and Greek yogurt. An easy make-ahead breakfast with warm fall flavors and plenty of staying power.
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1 tablespoon chia seeds
- 1/3 cup pumpkin puree
- 1/2 cup unsweetened almond milk
- 1/2 cup plain nonfat Greek yogurt
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Optional Toppings: 1 tablespoon chopped pecans or walnuts Ground cinnamon for topping Plain nonfat Greek yogurt, for topping
Instructions
- Combine the Ingredients: Add the oats, chia seeds, pumpkin puree, almond milk, Greek yogurt, maple syrup, pumpkin pie spice, vanilla extract, and salt to a jar or airtight container and stir thoroughly until the pumpkin and yogurt are evenly incorporated.
- Refrigerate the Oats: Cover and refrigerate for at least 4 hours, preferably overnight, to allow the oats and chia seeds to soften and thicken.
- Adjust the Consistency: Stir well before serving and, if needed, add 1–2 tablespoons of almond milk until the desired consistency is reached.
- Add the Toppings: Top with chopped pecans or walnuts, a sprinkle of cinnamon, or a spoonful of Greek yogurt, if desired.
Notes
For a higher-protein variation, mix in 1/2 scoop vanilla or pumpkin spice protein powder before refrigerating. Increase the almond milk by 2–3 tablespoons as needed to maintain a creamy consistency. Because protein powder may add sweetness, reduce the maple syrup to 1–2 teaspoons if desired.
For meal prep, prepare the oats in a covered airtight container and keep refrigerated until ready to eat.
For meal prep, prepare the oats in a covered airtight container and keep refrigerated until ready to eat.