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Breakfast recipe · from the recipe book

Pumpkin Spice Pear Overnight Oats with Almond Butter

Creamy, warmly spiced oats layered with juicy diced pear, a swirl of almond butter and crunchy toasted-free pepitas for a soft-yet-crisp spoonful.

Pumpkin Spice Pear Overnight Oats with Almond Butter

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 2¼ cups (530 ml)600 gAlmond milk, unsweetened
  • ¾ cup200 gPumpkin puree, canned
  • 1 cup226 gCottage cheese, 2%blended smooth
  • 1 oz24 gChia seeds
  • 2 tbsp40 gMaple syrup
  • 1¼ tsp5 gVanilla extract
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp0.3 gGround cloves
  • 1½ medium280 gPearsdiced
  • 3 tbsp48 gAlmond butter, no salt addedstirred
  • 3½ tbsp28 gPumpkin seeds (pepitas)

Steps

  1. Blend the cottage cheese until smooth, about 30 seconds, then scrape it into a large bowl.
  2. Whisk the almond milk, pumpkin puree, maple syrup and vanilla into the blended cottage cheese until even.
  3. Whisk in the cinnamon, ground ginger, nutmeg and cloves.
  4. Stir in the oats and chia seeds until no dry pockets remain.
  5. Divide half of the oat mixture among 4 jars, top each with half of the diced pear, then spoon in the remaining half of the oat mixture.
  6. Cover the jars and refrigerate at least 8 hours or overnight, until the oats are soft and thick.
  7. Before serving, top each jar with the remaining half of the diced pear, a swirl of almond butter divided evenly among the jars, and the pumpkin seeds. Stir in a splash of extra almond milk if you like it looser.

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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