Overnight oats are always in season, and speaking of seasons – it’s officially fall!

In the spirit of pumpkin, spices, and everything nice, our overnight oats recipe is the perfect fall-inspired breakfast. It’s chock-full of fiber, which helps keep you full all morning.

Cinnamon-Pumpkin Overnight Oats Ingredients

Serves 1

½ cup old fashioned oats, uncooked
2 Tbsp. 2% milk
⅓ cup plain yogurt, traditional or Greek
½ cup pumpkin puree, canned or fresh
1 tsp. maple syrup, or to taste
¼ tsp. ground cinnamon
1 tsp. raw pumpkin seeds or chopped walnuts, optional

Method of Preparation

1. Add oats to a mason jar or other container. Pour in milk. Layer with yogurt.

2. In small bowl stir together pumpkin, maple syrup and cinnamon; layer over yogurt. Top with mixture with pumpkin seeds or walnuts if using and cover.

3. Let steep for at least 8 hours in a refrigerator 41° F or colder. Best to eat within 24 hours.

Nutrition per serving

Calories: 290
Fat: 5g
Sodium: 60mg
Carbohydrates: 47g
Fiber: 8g
Protein: 16g

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Our cinnamon-pumpkin overnight oats recipe is curated by our Culinary Medicine team and adapted from Quaker Oats. Find more healthy recipes here, browse our Pinterest boards for inspiration, and don’t forget to join us on Tuesday evenings for our Culinary Medicine virtual cooking classes.