Pumpkin Pie Overnight Oats
Creamy pumpkin overnight oats with chilled coffee, Greek yogurt, chia seeds, pumpkin pie spice, and mini chocolate chips. Divide into four jars for easy make-ahead breakfasts.
Servings: 4
Ingredients
- 1 cup brewed coffee chilled
- 1 cup milk of choice
- 1/2 cup plain Greek yogurt
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice mix
- 2 teaspoons vanilla extract
- 1/2 cup maple syrup
- 1/4 cup chia seeds
- 1 1/2 cups quick oats gluten-free if necessary
- 1/4 cup mini dark chocolate chips
OPTIONAL:
- plain Greek yogurt extra chocolate chips
Instructions
- Brew the coffee to your liking, strain, and allow it to cool.
- In a medium bowl, combine 1 cup brewed coffee, 1 cup milk of choice, 1/2 cup plain Greek yogurt, 1 cup pumpkin puree, 2 teaspoons pumpkin pie spice mix, 2 teaspoons vanilla extract, and 1/2 cup maple syrup until well combined.
- Stir in the 1/4 cup chia seeds, 1 1/2 cups quick oats, and 1/4 cup mini dark chocolate chips. Divide the mixture into 4 mason jars or air-tight containers.
- Seal the jars and refrigerate overnight to allow it to set.
- Prior to eating, add a spoonful of plain Greek yogurt on top and garnish with extra chocolate chips.
Video
Notes
- Cool the brewed coffee before mixing the oats.
- For a version without coffee, replace it with 1 cup of milk.
- Quick oats make a softer breakfast; rolled oats give it more chew.
- Stir the chia seeds well to prevent clumps.
- Refrigerate for at least 4 hours, preferably overnight, and keep covered for up to 5 days.
- The recipe makes 4 servings, with one jar or one-quarter of the batch per serving.
Nutrition
Calories: 399kcal | Carbohydrates: 67g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 58mg | Potassium: 591mg | Fiber: 9g | Sugar: 35g | Vitamin A: 9648IU | Vitamin C: 3mg | Calcium: 276mg | Iron: 3mg