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Creamy Pumpkin Overnight Oats Recipe with Cinnamon and Maple Syrup

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A cozy and creamy pumpkin overnight oats recipe infused with cinnamon and maple syrup, perfect for a quick and comforting fall breakfast.

Ingredients

Scale
  • 1 cup (90g) rolled oats (old-fashioned recommended)
  • ½ cup (120g) pumpkin puree (not pie filling)
  • 1 cup (240ml) milk of choice (dairy or plant-based, unsweetened almond milk suggested)
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 1 tablespoon chia seeds (optional)
  • A pinch of salt

Instructions

  1. Combine the wet ingredients: In a mixing bowl, whisk together ½ cup pumpkin puree, 1 cup milk, 2 tablespoons maple syrup, ½ teaspoon vanilla extract, and a pinch of salt until smooth and creamy without lumps.
  2. Add the dry ingredients: Stir in 1 cup rolled oats, 1 teaspoon ground cinnamon, and 1 tablespoon chia seeds if using. Mix thoroughly.
  3. Transfer to a container: Spoon the mixture into a mason jar or airtight container, leaving space at the top. Seal tightly.
  4. Refrigerate overnight: Chill the jar in the refrigerator for at least 6 hours or overnight to allow oats to soak and flavors to meld.
  5. Serve and garnish: Stir the oats well before serving. Add a splash of milk if too thick. Top with nuts, seeds, or extra maple syrup as desired.

Notes

Use rolled oats for best texture; avoid instant or quick oats to prevent mushiness. Whisk pumpkin and milk first to avoid clumps. Chia seeds help thicken but are optional. Adjust sweetness after soaking if needed. Store prepared oats in fridge up to 4 days and stir before eating.

Nutrition

Keywords: pumpkin overnight oats, creamy pumpkin oats, fall breakfast, cinnamon oats, maple syrup oats, easy overnight oats, healthy breakfast

Find it online: https://tinastirs.com/creamy-pumpkin-overnight-oats-recipe-with-cinnamon-and-maple-syrup-easy-and-perfect-for-fall-breakfast/