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Breakfast recipe · from the recipe book

Pumpkin Spice Overnight Oats with Maple Pecans

Cool, creamy oats soaked in whole milk and pumpkin with warm cinnamon, ginger and nutmeg, topped with crunchy maple pecans.

Pumpkin Spice Overnight Oats with Maple Pecans

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 2½ cups (590 ml)600 gWhole milk
  • 1 cup245 gPumpkin puree, canned
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2½ tbsp50 gMaple syrupdivided
  • 1 oz24 gChia seeds
  • ⅓ cup chopped40 gPecanschopped
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp0.3 gGround cloves
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. In a large bowl, whisk the pumpkin, Greek yogurt, vanilla and three-quarters of the maple syrup until smooth.
  2. Whisk in the cinnamon, ground ginger, nutmeg, cloves and salt.
  3. Slowly whisk in the whole milk until the mixture is smooth and no pumpkin lumps remain.
  4. Stir in the oats and chia seeds until every oat is coated.
  5. Divide the oat mixture among four jars or containers, cover and refrigerate at least 8 hours or overnight.
  6. Just before serving, toss the chopped pecans with the remaining quarter of the maple syrup in a small bowl.
  7. Stir each jar of oats, loosen with a splash of cold water if too thick, and top each with a quarter of the maple pecans.

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 24, 2026.

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