Pumpkin Spice Overnight Oats
Overnight oats are the breakfast of lazy geniuses. You mix everything in a jar the night before, and by morning the oats have absorbed all the liquid and flavor, turning into a creamy, pudding-like breakfast you can eat cold or warm. This fall version leans into pumpkin puree, maple syrup, and a healthy dose of pumpkin pie spice. Top it with crunchy granola and a spoonful of pecans right before eating — the contrast of cold creamy oats and crisp topping is what makes it special.
Ingredients
- ☐ Rolled oats — 1/2 cup, old-fashioned
- ☐ Plant milk — 1/2 cup, any kind
- ☐ Pumpkin puree — 3 tablespoons, not pie filling
- ☐ Chia seeds — 1 tablespoon
- ☐ Maple syrup — 1 tablespoon
- ☐ Vanilla extract — 1/2 teaspoon
- ☐ Pumpkin pie spice — 1/2 teaspoon
- ☐ Sea salt — pinch
- ☐ Granola — 2 tablespoons, for serving
- ☐ Toasted pecans — chopped, 1 tablespoon
- ☐ Extra plant milk — to thin if needed
Nutrition Facts
Per serving · 1 servings total
Instructions
Tap a step to mark it complete as you cook.
In a jar or container with a lid, combine the oats, plant milk, pumpkin puree, chia seeds, maple syrup, vanilla, pumpkin pie spice, and salt.
Stir vigorously until completely combined and no streaks of pumpkin remain. The mixture will look quite wet — that's correct.
Cover and refrigerate for at least 4 hours, ideally overnight. The oats will thicken considerably as the chia and oats absorb the liquid.
In the morning, give the oats a stir. If they're too thick, add a splash of plant milk until you reach your desired consistency.
Top with granola and toasted pecans just before eating — keep them separate if prepping the night before to maintain crunch.
Recipe notes
Overnight oats will keep for up to 4 days in the fridge. Make a batch on Sunday for grab-and-go breakfasts all week.
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