Description
A cozy and flavorful Pumpkin Spice Latte Overnight Oats recipe that combines the creamy goodness of pumpkin puree and vanilla Greek yogurt with the rich taste of espresso and warm pumpkin pie spice. This make-ahead breakfast is perfect for busy mornings and offers a festive twist on traditional overnight oats.
Ingredients
Scale
Liquid Mixture
- 2 1/4 cups milk
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- 3 Tbsp. instant espresso powder
- 2 Tbsp. light brown sugar
- 1 1/2 tsp. vanilla extract
- 1 tsp. pumpkin pie spice, plus more for sprinkling
Oats and Seeds
- 2 cups old-fashioned rolled oats, divided
- 8 tsp. chia seeds, divided
Topping
- 3/4 cup vanilla Greek yogurt, divided
Instructions
- Mix the liquid base: In a large measuring cup, combine the milk, pumpkin puree, maple syrup, instant espresso powder, light brown sugar, vanilla extract, and pumpkin pie spice. Stir until well blended.
- Assemble oats: Divide the mixture evenly among 4 jars or airtight containers (each about 12 ounces). Stir ½ cup of rolled oats and 2 teaspoons of chia seeds into each jar, making sure the oats are fully submerged in the liquid.
- Refrigerate: Cover the jars and refrigerate for at least 4 hours or up to 3 days, allowing the oats and chia seeds to absorb the liquid and soften.
- Add yogurt and serve: Before serving, add a dollop of vanilla Greek yogurt on top of the oats in each jar. Sprinkle additional pumpkin pie spice if desired. Serve chilled.
Notes
- You can use dairy or any plant-based milk according to preference.
- Adjust maple syrup to taste for sweetness.
- The espresso powder adds a subtle coffee flavor; omit or reduce if you prefer less caffeine.
- Overnight oats can be prepared up to 3 days in advance for convenience.
- Add nuts or seeds for extra crunch if desired.
Nutrition
- Serving Size: 1 jar (about 1 cup)
- Calories: 270
- Sugar: 15g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
