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Breakfast recipe · from the recipe book

Pumpkin Pie Overnight Oats with Pecans

Creamy, spiced pumpkin oats with tangy yogurt, a drizzle of maple and crunchy toasted-tasting pecans and apple on top.

Pumpkin Pie Overnight Oats with Pecans

Ingredients

  • 1 cup90 gOld-fashioned rolled oats
  • 10 oz280 gPlain Greek yogurt, nonfat
  • ⅔ cup150 gPumpkin puree, canned
  • ¾ cup (180 ml)180 gMilk, 2%
  • ½ oz12 gChia seeds
  • 1½ tbsp30 gMaple syrup
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp0.5 gGround nutmeg
  • 1 tsp4 gVanilla extract
  • ⅛ tsp0.5 gSalt
  • 1 cup chopped120 gApplediced
  • 3 tbsp chopped20 gPecanschopped

Steps

  1. In a bowl, whisk the greek yogurt, pumpkin, milk, maple syrup, vanilla, cinnamon, nutmeg and salt until smooth.
  2. Stir in the oats and chia seeds until everything is evenly coated.
  3. Divide between two jars or bowls, cover and refrigerate overnight, at least 8 hours, until thick and the oats are soft.
  4. In the morning, stir each jar, adding a splash more milk if you like it looser.
  5. Top with the apple and pecans and serve cold.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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