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Thick, creamy pumpkin pie overnight oats packed with protein from Greek yogurt, natural sweetness from pure maple syrup, and fiber from rolled oats and chia seeds. No cooking required, perfect for an easy, nutritious breakfast that tastes like pumpkin pie.

Ingredients

Scale
  • ¼ cup (56g) plain nonfat Greek yogurt (or vanilla if preferred)
  • ½ cup (120g) unsweetened vanilla almond milk (or any milk you like)
  • ¼ cup (61g) pumpkin puree (pure, not pumpkin pie filling)
  • 1–2 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • ½ cup (48g) rolled oats (gluten free optional)
  • 2 teaspoons chia seeds
  • ½ teaspoon pumpkin pie spice

Instructions

  1. In a medium bowl, combine Greek yogurt, almond milk, pumpkin puree, vanilla extract, and 1 tablespoon maple syrup; whisk until smooth and creamy.
  2. Stir in rolled oats, chia seeds, and pumpkin pie spice until evenly combined; taste and add more maple syrup if desired.
  3. Pour the mixture into a jar or sealed container.
  4. Refrigerate for at least 4 hours or overnight to thicken.

Notes

Always use rolled oats, not steel-cut, for creamy texture., Adjust thickness by adding more chia seeds for thicker oats or more milk for thinner consistency., Taste and adjust sweetness before refrigerating., For creamier texture, try full-fat Greek yogurt or thick dairy-free yogurt if vegan., Top with cinnamon, crunchy pecans, granola, fruit, nut butter, or whipped cream as desired., Store in airtight jars in the fridge for up to 5 days; stir and add milk if separation occurs before serving., Warm oats in microwave for 60 to 90 seconds if preferred warm.

Nutrition

Find it online: https://theproteincook.com/pumpkin-pie-overnight-oats-with-chia/