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Pumpkin Spice Overnight Oats

This dish combines rolled oats soaked in a mixture of pumpkin puree, milk, and spices overnight, resulting in a creamy and flavorful breakfast. In the morning, the oats develop a thick, pudding-like texture topped with seasonal aromatic spices and optional toppings for a cozy start to the day.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup rolled oats quick or old-fashioned
  • 1/2 cup milk dairy or plant-based
  • 1/4 cup pumpkin puree canned or homemade
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves or allspice
  • 1 tablespoon maple syrup optional, for sweetness
  • 1/4 cup plain yogurt or Greek yogurt for creaminess (optional)

Equipment

  • Measuring cups and spoons
  • Mixing bowl
  • Spoon or whisk
  • Jar or airtight container

Method
 

  1. In a mixing bowl, combine the rolled oats, pumpkin puree, cinnamon, nutmeg, cloves, and maple syrup. Whisk everything together until the mixture is evenly blended and fragrant, with a slightly thick consistency.
  2. Pour the milk into the bowl and stir again, ensuring all the oats are coated and the spices are evenly distributed. The mixture should be moist but not watery.
  3. Optionally, fold in the yogurt for added creaminess and richness.
    1/2 cup rolled oats
  4. Transfer the mixture into a jar or airtight container, smoothing out the top with a spoon.
  5. Seal the jar tightly and place it in the refrigerator overnight, allowing the oats to soak up the flavors and develop a creamy, pudding-like texture.
  6. The next morning, open the jar and give the oats a good stir. Top with your favorite seasonal toppings like chopped nuts, seeds, or extra fruit for added texture and flavor. Serve chilled.

Notes

You can customize this recipe by adding different toppings or adjusting the spices to your taste. For an extra touch, drizzle with honey or sprinkle additional cinnamon before serving.