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Breakfast recipe · from the recipe book

Pumpkin Spice Overnight Oats with Banana and Tahini

Creamy, water-soaked oats swirled with pumpkin, warm spices and mashed banana, topped with a nutty tahini drizzle and crunchy pepitas.

Pumpkin Spice Overnight Oats with Banana and Tahini

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 2⅓ cups560 gWatercold
  • 1 cup245 gPumpkin puree, canned
  • 2 medium236 gBananahalf mashed, half sliced
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 1 oz24 gChia seeds
  • 2 tbsp40 gHoney
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp0.3 gGround cloves
  • ⅛ tsp1 gSalt
  • 2½ tbsp40 gTahinistirred well
  • ¼ cup32 gPumpkin seeds (pepitas)

Steps

  1. Prepare the banana first: mash half of the banana (one banana) in a large bowl and set the other half (the second banana) aside whole for the morning.
  2. To the mashed banana, add the canned pumpkin, the honey, the cinnamon, the ground ginger, the nutmeg, the cloves and the salt; whisk until smooth.
  3. Whisk in the cold water, then half of the Greek yogurt, until the mixture is creamy.
  4. Stir in the oats and the chia seeds until every oat and seed is coated and no dry pockets remain.
  5. Divide the oat and chia seed mixture evenly among 4 jars or bowls, cover and refrigerate at least 8 hours or overnight.
  6. In the morning, stir each jar; add a splash more cold water if you like it looser.
  7. Spoon the remaining half of the Greek yogurt over the four jars, a quarter on each.
  8. Slice the reserved banana and lay the slices on top.
  9. Drizzle the tahini over the jars and scatter on the pumpkin seeds. Serve cold.

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

Contains: Milk, Sesame. Some brands contain gluten.

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

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