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Pumpkin Overnight Oats with Maple Pecans Recipe

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 cup milk of choice
  • ½ cup plain Greek yogurt
  • ½ cup pumpkin purée
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • Pinch of salt
  • ½ cup pecan halves, roughly chopped
  • 1 tbsp butter or coconut oil
  • 1 tbsp maple syrup
  • Pinch of sea salt

Method
 

  1. In a bowl, whisk together milk, yogurt, pumpkin purée, maple syrup, vanilla, pumpkin pie spice, and salt until smooth. Fold in the oats and stir until combined.
  2. Melt the butter in a small skillet over medium heat. Add the pecans, 1 tbsp maple syrup, and a pinch of sea salt. Cook, stirring often, until fragrant and the syrup thickens, about 3 minutes. Transfer to a plate to cool.
  3. Divide the oat mixture between two jars or containers and top with the cooled pecans. Cover and refrigerate at least 4 hours or overnight.
  4. Serve cold, straight from the fridge. Stir and add a splash of milk if desired.

Notes

You can skip toasting the pecans and use them raw, they’ll be less crunchy but still add a nice nutty bite. Let the jars chill overnight for the best texture, but 4 hours works in a pinch.