Description
A quick, no-cook breakfast that tastes like fall. These oats are creamy, packed with fiber and protein, and require only 5 minutes of prep time the night before.
Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1/2 cup pure pumpkin puree
- 1/2 cup milk of choice (e.g., oat milk, almond milk)
- 1/4 cup plain Greek yogurt
- 2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 pinch salt
- Optional toppings: walnuts, chocolate chips, flaxseed, chia seeds
Instructions
- Gather 16-ounce mason jars or meal prep containers.
- Add 1/2 cup old-fashioned rolled oats to each jar.
- Add 1/2 teaspoon pumpkin pie spice and 1/4 teaspoon cinnamon to each jar. Stir to distribute spices evenly.
- Pour in 1/4 cup milk and 1/4 cup plain Greek yogurt.
- Add 2 tablespoons maple syrup and stir into the milk before combining with oats.
- Scoop 1/4 cup pure pumpkin puree into each jar.
- Mix everything thoroughly with a spoon or whisk until the pumpkin is fully incorporated and the mixture is uniform.
- Seal jars with lids and shake well.
- Refrigerate for at least 4 hours, preferably overnight (about 8 hours).
- In the morning, stir the oats. Eat cold or microwave for 60 seconds for a warm breakfast.
- Top with optional ingredients like walnuts or extra maple syrup before serving.
Notes
Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Stir thoroughly to avoid clumps of pumpkin. Oats absorb liquid over time, so add a splash of milk in the morning if the mixture is too thick. These store well in the fridge for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 jar (approx. 16 oz
- Calories: 320
- Sugar: 18
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 48
- Fiber: 8
- Protein: 12
Keywords: pumpkin spice overnight oats, fall breakfast, meal prep, healthy oats, quick breakfast, gluten-free options, vegan options