Pumpkin Overnight Oats

Add the pumpkin puree, Greek yogurt, milk, maple syrup, vanilla extract, cinnamon, and salt to a medium mixing bowl. Mix with a wire whisk until smooth.
Add the rolled oats and stir until evenly coated.
Divide the mixture evenly between 2 mason jars or airtight containers.
Cover with lids and refrigerate for at least 4 hours, preferably overnight, until the oats soften and the mixture thickens.
Stir before serving. Add a small splash of milk if you prefer thinner oats.
Serve chilled.

Notes

Tips and Tricks

Use Pure Pumpkin – Choose 100% pumpkin puree rather than pumpkin pie filling, which already contains sugar and spices.

Choose the Right Oats – Old fashioned rolled oats give you a creamy texture with a little chew. Quick oats will be much softer.

Adjust the Thickness – Overnight oats continue to absorb liquid as they sit. Add a little extra milk before serving if they're thicker than you prefer.

Make It Sweeter – Taste the oats before serving and add a little more maple syrup if needed.

Try Different Toppings – Chopped walnuts, pecans, or a sprinkle of cinnamon are delicious additions just before serving.

Storing

Refrigerator – Store the oats in covered mason jars or airtight containers in the refrigerator for up to 4 days at 40°F or below.

Keep Toppings Separate – Store crunchy toppings separately and add them just before eating so they don't soften.

Freezing – Freezing isn't recommended for this recipe because the yogurt may separate and the oats can become watery after thawing.

Nutrition

Calories: 290kcalCarbohydrates: 46gProtein: 14gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 13mgSodium: 205mgPotassium: 506mgFiber: 6gSugar: 15gVitamin A: 9683IUVitamin C: 3mgCalcium: 219mgIron: 3mg