Description
A cozy, small-batch overnight oats recipe designed for one or two servings. It delivers the warm flavor of pumpkin pie using real pumpkin puree and spices, requiring zero cooking and just 10 minutes of prep time.
Ingredients
Scale
- ½ cup (45g) Old-Fashioned Rolled Oats
- 2 tablespoons (30g) Unsweetened Pumpkin Puree
- ½ cup (120ml) Milk of Choice (e.g., oat, almond, dairy)
- 1 tablespoon (15ml) Real Maple Syrup
- ½ teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 1 tablespoon Chopped Pecans or Walnuts (optional)
- 1 teaspoon Extra Pumpkin Seeds (optional)
- 1 tablespoon Whipped Cream or Greek Yogurt (optional)
Instructions
- In a 16-ounce mason jar or container, combine the milk, maple syrup, vanilla extract, and pumpkin puree. Stir vigorously with a spoon or whisk until the pumpkin puree is fully dissolved and the mixture is smooth.
- Add the rolled oats, pumpkin pie spice, cinnamon, and nutmeg to the wet mixture. Do not stir yet; let the dry ingredients sit on top to keep spices concentrated.
- Stir everything together vigorously to ensure all oats are submerged in the liquid. Push any floating oats down to ensure even soaking.
- Seal the jar with its lid and place it in the refrigerator for at least 8 hours, or ideally overnight.
- In the morning, give the oats a good stir. If the mixture is too thick, add a splash of milk. Top with chopped nuts, pumpkin seeds, yogurt, or extra maple syrup.
- Serve cold straight from the fridge, or microwave for 60-90 seconds if you prefer it warm.
Notes
Do not use quick oats or steel-cut oats; old-fashioned rolled oats are required for the correct texture. Pumpkin puree must be 100% pure pumpkin, not pumpkin pie filling. For best texture, consume within 2-3 days. Toasting nuts before adding enhances flavor. Can be made vegan by using plant-based milk and ensuring oats/syrup are vegan-certified.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 18
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 52
- Fiber: 7
- Protein: 8
Keywords: pumpkin spice overnight oats, small batch breakfast, fall recipes, healthy oats, no cook breakfast, pumpkin puree recipe, gluten-free breakfast