Pumpkin Pie Overnight Oats With Chia Recipe

This morning I tried my Healthy Pumpkin Overnight Oats Recipe and it quickly became a favorite. I blended rolled oats, chia seeds, unsweetened almond milk, and pumpkin puree with a dollop of full-fat Greek yogurt and a drizzle of maple syrup. A hint of pumpkin pie spice ties everything together beautifully.

I recently discovered a twist on my usual breakfast routine that I just had to share. I’ve been experimenting lately with a mix of pumpkin puree, rolled oats, chia seeds and a good splash of unsweetened almond milk.

The combo of these ingredients with a little dollop of full-fat greek yogurt and pure maple syrup creates an unexpected depth of flavor that completely surprised me. At first glance, it might look like your everyday pumpkin pie overnight oats but this recipe brings a punch of protein and a refreshing texture from the chia seeds.

I keep it simple by adding just a pinch of salt and a dash of pumpkin pie spice, letting the natural flavors shine through. Whether you are into dairy free versions or crave that classic pumpkin pie oatmeal twist, you might find that this recipe becomes your new go-to for a quick make-ahead breakfast.

Enjoy experimenting with your favorite toppings!

Why I Like this Recipe

I love this recipe because its super easy to throw together the night before and be ready in the morning so I never have to worry about skipping breakfast. I also really dig how the pumpkin and Greek yogurt make it all thick and creamy even when its cold from the fridge. I feel good about eating this breakfast too since it has healthy stuff like oats, chia seeds and all that good protein. And honestly, I like that I can play around with the toppings and adjust the sweetness how I like it so it never gets boring.

Ingredients

• Old fashioned rolled oats are a hearty source of fibre and carbohydrates.

  They make you feel full and energised.

• Chia seeds pack a protein punch and help with digestion.

  They also add a fun texture.

• Unsweetened almond milk is low calorie and perfect for making it dairy-free, with a subtle taste.
• Pumpkin puree brings rich vitamins and a seasonal flavor to the mix.

  It keeps the recipe feeling warm and festive.

• Full-fat Greek yogurt gives extra creaminess and protein, making the oats more satisfying overall.
• Pure maple syrup lends natural sweetness and a little extra flavor sparkle.

Ingredient Quantities

• 1/2 cup old fashioned rolled oats
• 1 tablespoon chia seeds
• 1/2 cup unsweetened almond milk or your favorite milk
• 1/2 cup pumpkin puree
• 1/4 cup full-fat Greek yogurt
• 1 tablespoon pure maple syrup (adjust based on how sweet you like it)
• 1/4 teaspoon pumpkin pie spice
• A pinch of salt
• Optional toppings like chopped pecans, dried cranberries, or an extra drizzle of maple syrup

How to Make this

1. Grab a jar or container and add 1/2 cup old fashioned rolled oats with 1 tablespoon chia seeds.

2. Pour in 1/2 cup unsweetened almond milk (or your favorite milk) and give it a good stir.

3. Mix in 1/2 cup pumpkin puree, making sure it blends in all the way.

4. Add 1/4 cup full-fat Greek yogurt and 1 tablespoon pure maple syrup (or more if you like it sweeter).

5. Sprinkle 1/4 teaspoon pumpkin pie spice and a pinch of salt; stir everything together.

6. Taste the mix and if you think it needs more spice or sweetness, feel free to tweak it.

7. Cover the container tight and pop it into the fridge.

8. Let it chill overnight (at least 6 to 8 hours) to allow all the flavors to get to know each other.

9. In the morning, give the mixture a good stir so all the ingredients are well combined.

10. Top with your fav toppings like chopped pecans, dried cranberries, or an extra drizzle of maple syrup and enjoy your breakfast!

Equipment Needed

1. A jar or container with a tight lid that can hold liquids and solids
2. Measuring cups (preferably one that measures 1/2 cup and 1/4 cup)
3. Measuring spoons (for 1 tablespoon and 1/4 teaspoon amounts)
4. A stirring spoon or spatula
5. A refrigerator for chilling the mixture overnight
6. Optional: A knife and cutting board if you want to chop any toppings like pecans or cranberries

FAQ

Pumpkin Pie Overnight Oats With Chia Recipe Substitutions and Variations

• If you dont have old fashioned rolled oats, you can use quick oats instead, though they may become a bit mushy.
• No chia seeds? Try substituting ground flaxseeds for a similar thickening effect.
• If unsweetened almond milk is unavailable, regular milk or even soy milk works pretty well.
• You can switch pumpkin puree with butternut squash puree if you’re looking for a little twist in flavor.
• Instead of full-fat Greek yogurt, plain yogurt is a good alternative for a lighter texture.

Pro Tips

1. Try lightly toasting the oats in a pan before mixing them in the jar, it really brings out a nutty flavor that makes the whole dish pop.
2. Make sure to check the consistency in the morning; if it seems too thick, just stir in a splash more almond milk until it reaches the texture you like.
3. Give the pecans a quick roast in a dry pan before topping your bowl, they get a nice crunch and extra flavor that goes great with the pumpkin.
4. If you’re into spicier flavors, experiment with adding a little more pumpkin pie spice or even a pinch of cinnamon, but add a bit at a time so it doesnt overpower the rest of the taste.