Overnight Oats are one of the most popular recipe ideas on the web this year. Have you tried them yet?
A simple, healthy breakfast option, here’s how they work: Old-fashioned oatmeal is stirred into milk or yogurt, then left overnight in the fridge. As they sit, they soak and soften. When morning comes, all you have to do is pull the jar of oats out and enjoy! They can be served hot or cold, however you like your oatmeal. And may be the simplest way ever to prep-ahead a whole week of delicious ready-to-go breakfasts in just a few quick minutes.
Basic overnight oats are typically vanilla flavored. But, with the autumn season upon us, we thought a Pumpkin Spice version would be extra nice. So, we hit the Good Cook kitchen and created this absolutely splendid combo. Quick and simple, these overnight oats taste exactly like a Pumpkin Chocolate Chip Cookie. But they’re chock full of ingredients that are so good for you, you can enjoy ’em for breakfast!
Want to whip up a batch of your own? It’s so easy! Gather 6 half-pint mason jars and lids, the ingredients on the recipe card below and these colorful kitchen tool essentials to make recipe prep a snap:
- Good Cook Prep Measuring Bowls, Nesting Set of 5
- Good Cook Touch Measuring Cup Set
- Good Cook Touch Measuring Spoon Set
- Good Cook Silicone Spatulas with Bamboo Handles
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Pumpkin Chocolate Chip Overnight Oatmeal
If you like Pumpkin Chocolate Chip Cookies, you'll love this easy recipe for Overnight Oats. Make a batch on Sunday and enjoy a whole week of ready-to-go breakfasts!
- 3/4 cup pumpkin puree
- 1 cup vanilla Greek yogurt
- 1/3 cup creamy or crunchy almond butter (optional)
- 1 ½ cup milk, coconut milk or almond milk
- 1/3 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 2 teaspoons cinnamon
- 1 tablespoon vanilla
- 1 ½ cup old-fashioned oats
- ½ cup mini chocolate chips
- 1 ½ cups whipped topping or whipped cream (optional)
In a large bowl, stir together pumpkin puree, yogurt, almond butter, milk, maple syrup, pumpkin pie spice, cinnamon, vanilla, oats and chocolate chips. Spoon mixture into 6 half-pint mason jars. Top with whipped cream, if desired. Place caps on each jar. Store overnight in the fridge. In the morning, serve and enjoy cold. Or microwave until warm for a hot pot of oatmeal.