Print

Creamy Overnight Pumpkin Spice Oats with Pecans

creamy overnight pumpkin spice oats with pecans - featured image
Print Recipe

These creamy overnight pumpkin spice oats with pecans are a no-cook, make-ahead breakfast that tastes like chilled pumpkin pie. Perfect for busy fall mornings, they keep you full until lunch.

Ingredients

Scale
  • 1 cup (90g) rolled oats (old-fashioned oats)
  • ½ cup (120g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 cup (240ml) milk of choice (whole milk, oat milk, or almond milk)
  • ½ cup (120g) plain Greek yogurt (full-fat for creaminess, or dairy-free yogurt)
  • 2–3 tablespoons (30-45ml) maple syrup (adjust to taste)
  • 1 tablespoon (12g) chia seeds (optional but recommended)
  • 1 teaspoon (5ml) vanilla extract
  • 1 teaspoon (2.5g) ground cinnamon
  • ½ teaspoon (1g) ground ginger
  • ¼ teaspoon (0.5g) ground nutmeg
  • ⅛ teaspoon (0.3g) ground cloves
  • A pinch of salt
  • ¼ cup (30g) pecans, roughly chopped and toasted

Instructions

  1. Toast the pecans (optional but recommended): Heat a small skillet over medium heat. Add the chopped pecans and stir constantly for 3-4 minutes until they smell nutty and look slightly darker. Remove from the pan immediately and set aside to cool.
  2. Mix the dry ingredients: In a medium bowl, whisk together the rolled oats, chia seeds, cinnamon, ginger, nutmeg, cloves, and salt.
  3. Combine the wet ingredients: In a separate bowl or large measuring cup, whisk together the pumpkin puree, milk, Greek yogurt, maple syrup, and vanilla extract until smooth.
  4. Mix everything together: Pour the wet ingredients into the dry ingredients. Stir well with a spatula until no dry oats remain. The mixture will look thin—that’s normal.
  5. Divide into jars: Pour the mixture evenly into 2-3 jars or airtight containers (16 oz each), leaving about an inch of space at the top.
  6. Seal and refrigerate: Screw the lids on tightly and refrigerate for at least 6 hours, but overnight (8-12 hours) is ideal.
  7. Serve in the morning: Take a jar out of the fridge and stir well. If too thick, add a splash of milk and stir.
  8. Add toppings: Sprinkle the toasted pecans on top. Add a drizzle of maple syrup or a dollop of yogurt if desired. Eat cold or let sit at room temperature for 10 minutes.

Notes

For best texture, use rolled oats, not quick oats. Chia seeds are optional but help thicken the oats. Toast pecans separately and add fresh each morning to keep them crunchy. Adjust sweetness to taste. Store in the refrigerator for up to 5 days. Can be frozen for up to 3 months.

Nutrition

Keywords: overnight oats, pumpkin spice, pumpkin oats, fall breakfast, no-cook breakfast, make-ahead breakfast, healthy breakfast, vegetarian breakfast

Find it online: https://fizzlefork.com/creamy-overnight-pumpkin-spice-oats-with-pecans-best-easy-recipe/