Creamy Pumpkin Overnight Oats Recipe with Maple Pecans and Chia Seeds
A cozy, creamy, and healthy overnight oats recipe featuring pumpkin puree, maple pecans, and chia seeds for a nutritious and indulgent breakfast.
- Prep Time: 10 minutes
- Cook Time: 4 minutes (toasting pecans)
- Total Time: 6 hours 14 minutes (including chilling time)
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1 cup (90g) rolled oats (old-fashioned)
- ½ cup (120g) pumpkin puree (pure pumpkin, not pie filling)
- 1 cup (240ml) milk (dairy or plant-based, e.g., almond or oat milk)
- ½ cup (120g) plain Greek yogurt (can substitute coconut yogurt for dairy-free)
- 2 tablespoons (30g) chia seeds
- 2 tablespoons (30ml) maple syrup (Grade A dark amber preferred)
- 1 teaspoon (5ml) vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- A pinch of salt
- ½ cup (60g) maple pecans (pecans toasted and coated with maple syrup and a pinch of salt)
Instructions
- Toast the pecans: Heat a dry skillet over medium heat. Add ½ cup (60g) pecans and toast for 3-4 minutes, stirring frequently until fragrant. Remove from heat and immediately drizzle 1 tablespoon (15ml) maple syrup over them. Toss to coat and set aside to cool.
- Mix the oats base: In a medium bowl, combine 1 cup (90g) rolled oats, ½ cup (120g) pumpkin puree, 1 cup (240ml) milk, ½ cup (120g) plain Greek yogurt, and 2 tablespoons (30g) chia seeds. Stir until well combined.
- Add sweeteners and spices: Mix in 2 tablespoons (30ml) maple syrup, 1 teaspoon (5ml) vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a pinch of salt. Stir thoroughly to evenly distribute the spices.
- Transfer to storage containers: Spoon the mixture into airtight containers or mason jars, leaving a little room at the top for expansion.
- Refrigerate overnight: Let the oats soak in the fridge for at least 6 hours, preferably overnight, to allow the oats and chia seeds to absorb the liquid and thicken.
- Serve: In the morning, stir the oats gently. If it’s too thick, add a splash of milk to loosen it up. Top with the maple pecans and enjoy!
Notes
Toast pecans fresh in a skillet and add maple syrup right before serving to keep them crunchy. Adjust maple syrup to taste for sweetness. Use old-fashioned rolled oats for best texture; avoid steel-cut oats. Chia seeds thicken the mixture and add mild crunch. Store leftovers in fridge up to 3 days; stir in milk before serving if too thick. Can substitute pumpkin puree with mashed sweet potato or butternut squash puree. For vegan/dairy-free, use plant-based milk and yogurt.
Nutrition
- Serving Size: 1 jar or approximate
- Calories: 350
- Sugar: 12
- Sodium: 120
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 9
- Protein: 10
Keywords: pumpkin overnight oats, creamy pumpkin oats, healthy breakfast, maple pecans, chia seeds, easy overnight oats, fall breakfast, vegan overnight oats