Pumpkin Overnight Oats with Greek Yogurt

5 from 13 votes

Pumpkin Overnight Oats with Greek Yogurt

These Pumpkin Overnight Oats are full of warming pumpkin spice flavor, but require exactly zero cooking...just 5 minutes of prep and some chill time in the fridge. Made with oats, pumpkin puree, chia seeds, and Greek yogurt for a boost of protein, they’re filling, creamy, and one of my favorite meal prep breakfasts for that weird little summer-to-fall in-between season....or just always.

Prep Time5

Cook Time0

chill time4

Total Time4 5

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: healthy overnight oats, how to make overnight oats, no cook breakfast, overnight oats, overnight oats without protein powder

Servings: servings

Calories: 366kcal

Author: Taesha Butler

Ingredients

⅔ cup pumpkin puree
¾ cup plain Greek yogurt or vanilla works well in this
2 tablespoons maple syrup or honey or to taste
1 teaspoon vanilla
1 cup milk of choice
1 cup rolled oats or quick cook oats. Use gluten free for a gluten free option
2 tablespoon chia seeds
1 teaspoon pumpkin pie spice

US Customary - Metric

Instructions

Combine pumpkin puree, yogurt, maple syrup, vanilla, and milk in a bowl and whisk together.
Add the rolled oats, chia seeds, and pumpkin pie spice to the bowl and stir in.
Portion the mixture out into two mason jars or air-tight containers. Cover and place in fridge overnight or for at least 4-6 hours.
Take out. Add extra milk to thin out if desired and taste to see if the oats are sweet enough for you. Add more sweetener if desired and top with whipped cream, chopped nuts, sliced banana, or peanut butter.
These oats will keep well in your fridge for up to 4 days.

Nutrition