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Creamy Pumpkin Spice Overnight Oats with Maple Pecans

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These creamy pumpkin spice overnight oats with maple pecans are a no-cook, grab-and-go breakfast that tastes like fall in a jar. Made with simple ingredients like pumpkin puree, oats, and warm spices, they’re perfect for busy mornings.

Ingredients

Scale
  • 1 cup (90g) rolled oats (old-fashioned oats)
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ¾ cup (180ml) milk of choice (whole milk, oat milk, or unsweetened almond milk)
  • ¼ cup (60g) plain Greek yogurt (full-fat or 2%; use coconut yogurt for dairy-free)
  • 2 tablespoons (30ml) pure maple syrup
  • 1 teaspoon pumpkin pie spice (or homemade blend: ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ginger, tiny pinch cloves)
  • 1 teaspoon pure vanilla extract
  • A pinch of salt
  • ¼ cup (30g) pecans, roughly chopped
  • 1 tablespoon (15ml) pure maple syrup (for pecans)
  • 1 teaspoon coconut oil or butter (for pecans)
  • Flaky sea salt (optional, for topping)

Instructions

  1. Make the maple pecans (optional but highly recommended): Heat a small skillet over medium heat. Add 1 teaspoon coconut oil or butter. Once melted, add ¼ cup chopped pecans and stir for about 2 minutes until fragrant. Drizzle 1 tablespoon maple syrup over the pecans and stir constantly for 30-45 seconds until bubbly and coated. Sprinkle with a tiny pinch of salt, then transfer to a plate to cool and crisp up.
  2. Mix the wet ingredients: In a medium mixing bowl, whisk together ½ cup pumpkin puree, ¾ cup milk, ¼ cup Greek yogurt, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and 1 teaspoon pumpkin pie spice. Whisk until smooth and no streaks remain (about 30 seconds).
  3. Add the oats: Pour 1 cup rolled oats into the wet mixture and stir until every oat is coated. The mixture will be liquidy—this is normal. Divide evenly between two 16-ounce mason jars or airtight containers.
  4. Refrigerate overnight: Screw on lids and refrigerate for at least 6 hours, ideally 8-12 hours. Do not stir again once in the fridge.
  5. Serve and top: In the morning, stir the oats. If too thick, add a splash of milk. Top with maple pecans and a sprinkle of flaky sea salt if desired. Eat cold or let sit at room temperature for 10 minutes.

Notes

For best texture, use rolled oats (not quick or steel-cut). Toast the pumpkin pie spice in a dry pan for 30 seconds before mixing to deepen flavor. Store maple pecans separately to maintain crunch. Oats keep in the fridge for up to 4 days (best within 3 days). Can be frozen for up to 3 months (without pecans).

Nutrition

Keywords: pumpkin spice overnight oats, pumpkin overnight oats, overnight oats with pumpkin, maple pecan overnight oats, fall breakfast, no-cook breakfast, meal prep breakfast

Find it online: https://zorbmeal.com/creamy-pumpkin-spice-overnight-oats-with-maple-pecans/