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Pumpkin Spice Overnight Oats

This dish features rolled oats soaked overnight in milk and spices, creating a creamy and flavorful breakfast that combines pumpkin puree, warming cinnamon, nutmeg, ginger, and sweet add-ins like cranberries and pumpkin seeds. The final texture is thick and indulgent with a blend of smooth oats, crunchy seeds, and chewy fruit pieces, ready to enjoy straight from the jar.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup rolled oats preferably old-fashioned
  • 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 or honey
  • 1/4 cup cranberries dried or fresh
  • 2 tablespoons pumpkin seeds toasted for crunch
  • optional vanilla extract a splash for added flavor

Equipment

  • Mixing bowl
  • Jar or airtight container

Method
 

  1. In a mixing bowl, combine the rolled oats, pumpkin puree, milk, cinnamon, nutmeg, ginger, and maple syrup. Whisk thoroughly until the mixture is smooth and the spices are evenly distributed.
  2. If using, add a splash of vanilla extract to enhance the aroma, then stir again.
  3. Pour the mixture into a jar or airtight container, then fold in the cranberries and toasted pumpkin seeds. This adds color, texture, and bursts of flavor to the oats.
  4. Cover the jar tightly with a lid and refrigerate overnight, or for at least 6 hours, so the oats fully absorb the flavors and soften.
  5. Once ready to serve, give the oats a gentle stir to ensure everything is well combined and evenly coated with spices and flavors.
  6. Transfer the oats to a bowl or enjoy straight from the jar. Top with extra pumpkin seeds or cranberries if desired for added crunch and visual appeal.