Pantry Pumpkin Pie Overnight Oats
Like dessert snuck into your morning meeting — creamy, spiced, and quietly smug about being prepped last night.
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup milk of choice dairy or plant-based
- ½ cup canned pumpkin purée not pumpkin pie filling
- 2 tablespoons maple syrup or honey
- 2 tablespoons chia seeds for thickness and extra smugness
- 1 teaspoon pumpkin pie spice or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional Toppings Highly Recommended
- Crushed graham crackers or granola
- A dollop of Greek yogurt or whipped cream
- Toasted pecans or pepitas
Instructions
- In a medium jar or container, stir together oats, milk, pumpkin, maple syrup, chia seeds, pumpkin spice, vanilla, and salt until well combined.
- Cover and refrigerate for at least 8 hours (or overnight) so the oats and chia can soak up all that fall goodness.
- In the morning, give it a stir. Add a splash more milk if you like it looser.
- Top with graham cracker crumbs, yogurt, or nuts just before serving.
Notes
Shelf-Stable Hero: Uses canned pumpkin, dry oats, chia, and pantry spices — nothing that’s going to wilt in the crisper drawer.
• Sub It: No chia? Skip it — just know it’ll be a touch less thick.
• Toddler-Friendly: Swap maple for mashed banana and skip the topping crunch if choking is a concern.
• Energy Vibe: This tastes like you’ve gone to a boutique café in a sweater and scarf, except you’re still in pajamas.
• Sub It: No chia? Skip it — just know it’ll be a touch less thick.
• Toddler-Friendly: Swap maple for mashed banana and skip the topping crunch if choking is a concern.
• Energy Vibe: This tastes like you’ve gone to a boutique café in a sweater and scarf, except you’re still in pajamas.