Pumpkin Pie Overnight Oats with Maple Pecans
Pumpkin pie overnight oats deliver a creamy make-ahead breakfast with warm spice, Greek yogurt, chia seeds, and maple pecans.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 490 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 cup pumpkin puree
- 1 1/2 cups milk
- 3/4 cup plain Greek yogurt
- 3 tablespoons chia seeds
- 1/4 cup pure maple syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pecans
- 1 tablespoon maple syrup, for pecans
- Pinch of cinnamon
Instructions
- Mix the base: Whisk pumpkin, milk, yogurt, maple syrup, spice, vanilla, and salt until smooth.
- Add the oats: Stir in oats and chia seeds until evenly coated.
- Chill: Divide among four jars, cover, and refrigerate at least 8 hours.
- Make maple pecans: Toast pecans in a dry skillet for 3 minutes, stir in 1 tablespoon maple syrup and cinnamon, then cool.
- Serve: Stir each jar, loosen with milk if needed, and top with maple pecans.
Notes
Store leftovers promptly in a covered container. Images are AI-generated illustrations; recipe not kitchen-tested.