Pumpkin Pie Overnight Oats

Pumpkin pie overnight oats topped with maple-pumpkin Greek yogurt, walnuts and pumpkin seeds.

The nice thing about this recipe is that it doesn’t require an oven or any sort of pie crust: More nourishing than a traditional pumpkin pie, it comes together quickly but doesn’t skimp on the warm, cinnamon-y flavors. While there are pumpkin, oats and chia seeds that make up the overnight oats portion of this recipe, it’s the maple-pumpkin, creamy Greek yogurt on top that makes the overnight oats decadent, so don’t skip it. The ultimate do-ahead breakfast, these overnight oats can be made days in advance.

Active Time: 5 minutes

Total Time: 4 hours and 5 minutes

Servings: 4

Ingredients:

For the overnight oats:

• 1 cup almond milk

• 1/2 cup pumpkin puree

• 2 tablespoons maple syrup

• 1 teaspoon vanilla extract

• 1 cup rolled oats

• 2 tablespoons chia seeds

• 1 teaspoon pumpkin pie spice

• 1 teaspoon cinnamon

For the maple-pumpkin Greek yogurt:

• 1/2 cup Greek yogurt

• 1 teaspoon maple syrup

• 1 teaspoon pumpkin pie spice

• Optional: Pumpkin seeds and walnuts for topping

Directions:

Step 1: Combine the almond milk, pumpkin puree, maple syrup and vanilla extract in a bowl. Stir until ingredients are combined and the consistency is creamy.

Step 2: Add the oats, chia seeds, pumpkin pie spice and cinnamon to the bowl. Stir until everything is mixed evenly. Cover and place in the refrigerator for at least 4 hours (or overnight).

Step 3: Meanwhile, make the maple-pumpkin Greek yogurt. Combine the yogurt, syrup and pumpkin pie spice in a bowl. Stir until well combined and yogurt is a creamy texture. Cover and place in the refrigerator.

Step 4: Add overnight oats to a bowl. Top with maple-pumpkin Greek yogurt, pumpkin seeds and walnuts. Enjoy!