8h 10m$4.25Pumpkin Pie Overnight Oats
Creamy refrigerated oats with pumpkin, yogurt, maple syrup, and pie spice. This make-ahead fall breakfast has the cozy flavor of pumpkin pie with moderate sweetness.
Shopping options
Vanilla extract
0.5 Teaspoon
Private Selection Pure Vanilla Extract
2%
Maple syrup
2 Tablespoon
Maple Grove Farms® 100% Pure Maple Syrup
8%
Plain Greek yogurt
0.5 Cup
Fage® Total Plain Whole Milk Greek Yogurt Tub
13%
Old-fashioned rolled oats
1 Cup
Quaker® Old Fashioned Oats
16%
Ground pumpkin pie spice
0.75 Teaspoon
Kroger® Pumpkin Pie Spice Shaker
4%
Canned pumpkin puree
0.5 Cup
Libby's 100% Pure Canned Pumpkin
28%
Fine salt
0.13 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Whole milk
1 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
51%
Cost Summary
· only what you use
per serving · 2 servings
Cook this recipe
- Old-fashioned rolled oats-1 cup
- Whole milk-1 cup
- Plain Greek yogurt-0.5 cups
- Canned pumpkin puree-0.5 cups
- Maple syrup-2 tablespoons
- Ground pumpkin pie spice-0.75 teaspoons
- Vanilla extract-0.5 teaspoons
- Fine salt-0.13 teaspoons
Wash your hands with soap and water and begin with clean equipment and containers.
In the mixing bowl, whisk together the pumpkin puree, Greek yogurt, maple syrup, pumpkin pie spice, vanilla extract, and salt until smooth. Gradually whisk in the milk.
Stir in the oats thoroughly, making sure no dry pockets remain. Divide the mixture evenly between the two containers and cover tightly.
Refrigerate immediately at 40°F or below for 8–12 hours, until the oats are tender and the mixture is thick and spoonable.
Keep the dairy-based mixture at 40°F or below; do not leave it at room temperature to soak.
Stir each portion thoroughly before serving cold; a little separation during chilling is normal.
Discard oats left unrefrigerated for more than 2 hours, or more than 1 hour when the temperature is above 90°F.
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