Maple Pumpkin Pie Overnight Oats for Easy Meal Prep Mornings
These maple pumpkin pie overnight oats taste like dessert for breakfast but take just five minutes to prep the night before. Perfect for busy fall mornings and easy to make four jars at once for the whole week.
By AmeliaUpdated 
Cooking times can vary by equipment and ingredient size. Use the visual cues in the instructions and adjust seasoning to taste.
Method
Mix the Base
In a large mixing bowl, combine the rolled oats, pumpkin puree, milk, maple syrup, chia seeds, pumpkin pie spice, cinnamon, vanilla extract, and a pinch of salt. Stir everything together well until the pumpkin is fully incorporated and nothing is clumping at the bottom.
Divide into Jars
Divide the mixture evenly between four mason jars or airtight containers. Each jar should be roughly half to two-thirds full to allow room for toppings later. Seal the lids tightly.
Refrigerate Overnight
Place the jars in the fridge for at least 6 hours, or overnight for best results. The oats will absorb the liquid and the chia seeds will swell to create a thick, creamy texture.
Stir and Adjust in the Morning
When you are ready to eat, open the jar and give everything a good stir from the bottom up. If you prefer a looser consistency, add a splash of milk and stir again until you reach the texture you like.
Add Toppings and Serve
Top with a small handful of toasted pecans, a light drizzle of maple syrup, and any other toppings you enjoy. Eat straight from the jar or pour into a bowl. Enjoy cold or heat in the microwave for about 90 seconds, stirring halfway through.
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