Overnight Vanilla Maple Pumpkin Oats
Creamy oats flavored with pumpkin, vanilla Greek yogurt, maple syrup, and cinnamon. This is a perfect make-ahead breakfast recipe for fall mornings.
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Servings: 4 servings
Ingredients
- 1 cup canned pumpkin puree
- ½ cup vanilla Greek yogurt (I use Chobani)
- 2 tablespoons maple syrup
- 1 tablespoon ginger paste
- ½ teaspoon ground cinnamon
- 1 cup 2% milk (or use your favorite kind of milk including nondairy milk. For a treat, add a little cream or half and half.)
- 2 cups old-fashioned oats
- Optional: Chopped roasted walnuts
Instructions
- Mix the pumpkin and yogurt in a large bowl. Stir in the syrup, ginger, and cinnamon. Add the milk and stir until smooth.
- Add the oats and stir until combined. Divide the oat mixture between four containers and secure the lids.
- Refrigerate the oats overnight. They will keep for four to five days in the refrigerator. See notes for serving tips.
Notes
Enjoy the oats straight from the fridge (give them a stir first) or mix in a tablespoon or two of milk. You can also warm them up for 30 to 40 seconds in the microwave, stir in a little milk, and enjoy them that way. Or, add a little spoonful of yogurt, chopped walnut, and a little cinnamon to dress them up.
Nutrition Estimate
Calories: 262kcal | Carbohydrates: 46g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 44mg | Potassium: 380mg | Fiber: 6g | Sugar: 14g | Vitamin A: 9612IU | Vitamin C: 3mg | Calcium: 149mg | Iron: 3mg
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