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Pumpkin Spice Overnight Oats

This recipe combines rolled oats soaked overnight in a mixture of pumpkin puree, milk, and warm spices to create a creamy, flavorful breakfast. The final dish has a thick, pudding-like consistency with visible swirls of pumpkin and a fragrant aroma of cinnamon, nutmeg, and ginger. It offers a comforting, textured bite perfect for a quick morning meal or weekend treat.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup rolled oats preferably old-fashioned oats
  • 1/2 cup pumpkin puree canned or homemade
  • 1 cup milk dairy or plant-based
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 tablespoons maple syrup optional for extra sweetness
  • Pinch salt

Equipment

  • Mixing bowl
  • Jar or container with lid
  • Measuring cups and spoons
  • Whisk

Method
 

  1. Start by pouring the oats into a mixing bowl. This helps the oats soak evenly later on.
  2. Add the pumpkin puree to the oats, spreading it out with the back of a spoon to distribute evenly.
  3. Pour in the milk, then whisk everything together until the mixture is smooth and well combined, with some visible swirls of pumpkin.
  4. Sprinkle in the ground cinnamon, nutmeg, and ginger, then add a pinch of salt. Mix again to evenly distribute the spices.
  5. Drizzle in the maple syrup if using, giving the mixture a gentle stir to incorporate sweetness and flavor.
  6. Transfer the mixture into a jar or container with a lid, then seal and refrigerate overnight. This allows the oats to soak up all the flavors and soften beautifully.
  7. The next morning, give the jar a good stir to loosen the oats. The mixture should be thick, creamy, and fragrant with warm spice aromas.
  8. Serve the overnight oats directly from the jar or spoon into bowls. Garnish with your favorite toppings like nuts, seeds, or extra spices if desired.

Notes

For added texture, top with toasted pecans or a dollop of Greek yogurt before serving.