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Breakfast recipe · from the recipe book

Pumpkin Spice Apple Overnight Oats with Peanut Butter

Creamy spiced pumpkin oats with tender grated apple, a rich peanut butter swirl and crunchy dry-roasted peanuts on top.

Pumpkin Spice Apple Overnight Oats with Peanut Butter

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 2¼ cups (530 ml)600 gAlmond milk, unsweetened
  • 1 cup245 gPumpkin puree, canned
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 oz24 gChia seeds
  • 2½ tbsp packed36 gBrown sugar
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ½ tsp1 gGround nutmeg
  • ¼ tsp0.5 gGround cloves
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt
  • 1½ medium250 gApplegrated
  • ¼ cup64 gPeanut butter, no salt addedstirred smooth
  • ¼ cup40 gDry-roasted peanuts, unsaltedroughly chopped

Steps

  1. Grate the apple. Roughly chop the dry-roasted peanuts and keep them covered at room temperature for the morning.
  2. In a large bowl, whisk the almond milk, canned pumpkin, Greek yogurt, brown sugar, vanilla, cinnamon, ground ginger, nutmeg, cloves and salt until smooth.
  3. Stir in the rolled oats, chia seeds and grated apple until evenly combined.
  4. Divide half of the oat mixture among four jars. Spoon half of the peanut butter over the jars, an equal share in each, and swirl it in lightly with a knife.
  5. Top the jars with the remaining half of the oat mixture, cover and refrigerate at least 8 hours or overnight, until thick and creamy.
  6. In the morning, stir each jar, then dollop the remaining half of the peanut butter over the four jars, an equal share in each, and sprinkle with the chopped dry-roasted peanuts.

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

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

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Saved in the Every Helping recipe book on October 24, 2026.

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