Ingredients

• ¼ cup (56g) plain nonfat Greek yogurt (or vanilla Greek yogurt)
• ½ cup (120g) unsweetened vanilla almond milk (or any milk)
• ¼ cup (61g) pumpkin purée
• 1–2 tablespoons pure maple syrup
• ½ teaspoon vanilla extract
• ½ cup (48g) rolled oats (gluten-free if desired)
• 2 teaspoons chia seeds
• ½ teaspoon pumpkin pie spice

Instructions

1. In a medium bowl, combine the Greek yogurt, almond milk, pumpkin purée, vanilla extract, and 1 tablespoon of maple syrup. Stir until the mixture is smooth and evenly blended.
2. Add the rolled oats, chia seeds, and pumpkin pie spice, then mix well. Taste and stir in more maple syrup if you'd like a sweeter flavor.
3. Transfer the mixture to a jar or airtight container. Refrigerate for at least 4 hours or overnight before enjoying. This recipe makes 1 serving of pumpkin overnight oats.

Recipe Notes

• No pumpkin pie spice? Make your own by combining ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon ginger, and a tiny pinch of either ground cloves or allspice.
• Dairy-free option: Replace the Greek yogurt with your favorite dairy-free yogurt for a vegan-friendly version.