Description

A healthy, grab-and-go breakfast featuring real pumpkin puree, Greek yogurt for protein, and a warm spice blend. These overnight oats provide steady energy without a sugar crash.

Ingredients

Scale

1 cup old-fashioned rolled oats
1/2 cup vanilla Greek yogurt
1/2 cup unsweetened almond milk
1/4 cup pure pumpkin puree
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt
1/4 cup pecan halves
Extra maple syrup for drizzling

Instructions

Toast pecan halves in a small skillet over medium heat for 3-4 minutes until fragrant. Pour onto a plate to cool.
In a medium bowl, whisk together Greek yogurt, almond milk, maple syrup, and salt until smooth.
Add rolled oats, pumpkin puree, cinnamon, ginger, nutmeg, and cloves to the wet mixture. Stir until oats are fully coated.
Distribute the oat mixture evenly among 4-6 oz mason jars or containers. Press down gently to remove air pockets.
Cover jars tightly and refrigerate for at least 6 hours, preferably overnight.
In the morning, stir the oats. If too thick, add a splash of milk. Top with toasted pecans and extra maple syrup before serving.

Notes

Do not use quick oats or steel-cut oats as they affect texture. Ensure you use pure pumpkin puree, not pumpkin pie filling. Toasting the pecans is essential for flavor and crunch. Store in the refrigerator for up to 4 days. Do not freeze.

Prep Time: 5 minutes
Cook Time: 4 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 jar (approx. 1/2 c
Calories: 280
Sugar: 18
Sodium: 150
Fat: 8
Saturated Fat: 1
Carbohydrates: 45
Fiber: 6
Protein: 5

Keywords: overnight oats, pumpkin spice, healthy breakfast, high protein, meal prep, gluten-free option, dairy-free option