This is such a perfect fall make-ahead breakfast that you will be so excited to eat every morning! These overnight chia oats are packed with fiber and protein to keep you satiated and energized. The combination of yogurt, nut butter, and pumpkin puree makes it ultra creamy. A touch of maple syrup and warming fall spices make it taste like pumpkin pie! It’s so good you could even eat it for dessert (see leftovers note).
Ingredient highlight
Pumpkin! This fall squash is great way to add immune boosting nutrients to your diet. It’s extremely rich in beta-carotene, an antioxidant that your body converts into vitamin A. It’s also a great source of vitamin C and other trace minerals.
Servings 6
Prep Time 10 minutes Ingredients
- 4 cups water
- 1 (15 oz) can pumpkin puree (a scant 2 cups)
- 1 ½ cups rolled oats
- ½ cup chia seeds
- ½ cup plain whole milk Greek yogurt
- ¼ cup maple syrup
- ¼ cup almond butter
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp kosher salt
Topping ideas:
- Chai Spiced Nut and Seed Clusters, crumbled graham crackers or biscoff cookies, chopped apple or banana, granola, toasted pecans, drizzle of nut butter, drizzle of maple syrup.
Instructions
- In a high-speed blender, add all of the ingredients and blend on high until combined.
- You can portion these out into 6 servings or just transfer to a large container with a lid.
- Enjoy warm or cold topped with a dollop of Greek yogurt and toppings of choice. You could also layer the oats with yogurt for a parfait!
Items you can prep ahead (optional)
- Make the oats.
- Make the Chai Spiced Nut and Seed Clusters for topping (optional).
Substitutions:
- To make dairy-free/vegan, use a vegan yogurt alternative .
- To make nut-free, substitute with tahini or add an extra ½ cup yogurt.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Enjoy them cold or warm them up in the microwave. Top with desired toppings!
- Make it a parfait with layers of yogurt and oats.
- Enjoy it for dessert topped with whipped cream and crumbled graham crackers or biscoff cookies.
Servings 6 Prep Time 10 minutes Ingredients
- 4 cups water
- 1 (15 oz) can pumpkin puree (a scant 2 cups)
- 1 ½ cups rolled oats
- ½ cup chia seeds
- ½ cup plain whole milk Greek yogurt
- ¼ cup maple syrup
- ¼ cup almond butter
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp kosher salt
Topping ideas:
- Chai Spiced Nut and Seed Clusters, crumbled graham crackers or biscoff cookies, chopped apple or banana, granola, toasted pecans, drizzle of nut butter, drizzle of maple syrup.
Instructions
- In a high-speed blender, add all of the ingredients and blend on high until combined.
- You can portion these out into 6 servings or just transfer to a large container with a lid.
- Enjoy warm or cold topped with a dollop of Greek yogurt and toppings of choice. You could also layer the oats with yogurt for a parfait!
Items you can prep ahead (optional)
- Make the oats.
- Make the Chai Spiced Nut and Seed Clusters for topping (optional).
Substitutions:
- To make dairy-free/vegan, use a vegan yogurt alternative .
- To make nut-free, substitute with tahini or add an extra ½ cup yogurt.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Enjoy them cold or warm them up in the microwave. Top with desired toppings!
- Make it a parfait with layers of yogurt and oats.
- Enjoy it for dessert topped with whipped cream and crumbled graham crackers or biscoff cookies.
Quick question – I plan on trying the parfait option, and I was wondering if I should layer them with additional yogurt, or blend all of the ingredients except the yogurt and then layer with the amount of yogurt called out in the recipe? Excited to try this one!
Good question! Just make the recipe as written and then you can layer the overnight oats with additional Greek yogurt. Enjoy!
Can this be frozen and be defrosted at a later time?
Hi Amy! Yes you can definitely freeze and defrost later.