Pumpkin Pie Overnight Oats with Graham Cracker Crumbs

Pumpkin Pie Overnight Oats

Rolled oats soften in a pumpkin-spiced milk and yogurt mixture without cooking, making a thick, creamy breakfast with visible oat texture. Four hours is a useful first check, but an overnight soak gives the oats more time to become tender. Add coarse graham cracker crumbs and a dollop of whipped cream just before serving so the topping stays distinct from the oats.

Ingredients for Pumpkin Pie Overnight Oats

Makes 2 individual servings. Prep time: 10 minutes. Chill time: at least 4 hours, preferably overnight. Cook time: 0 minutes.

• 1 cup old-fashioned rolled oats (80g)
• 1 cup milk (240g), plus more as needed for serving
• 2/3 cup plain pumpkin puree (160g)
• 1/4 cup plain Greek yogurt (60g)
• 2 tablespoons maple syrup (40g)
• 1 teaspoon pumpkin pie spice
• 2 tablespoons coarse graham cracker crumbs (about 15g), for serving
• About 2 tablespoons whipped cream, for serving

How to Make Pumpkin Pie Overnight Oats

1. Mix the pumpkin base: In a bowl, stir together the milk, pumpkin puree, Greek yogurt, maple syrup, and pumpkin pie spice until evenly combined.
2. Add the oats: Stir in the rolled oats until no dry pieces remain. Divide between two short, wide clear glass containers, leaving room to stir and add toppings.
3. Cover and chill: Refrigerate for at least 4 hours, preferably overnight. Check after 4 hours: the oat pieces should be tender, and the mixture should be thick but spoonable. If the oats are still firm, refrigerate them longer.
4. Adjust the texture: Stir each serving. If the oats are too stiff, add milk 1 tablespoon at a time until a spoon lifts a moist, creamy scoop.
5. Top and serve: Scatter 1 tablespoon graham cracker crumbs over each glass and add a small dollop of whipped cream. Add both just before eating so the crumbs stay coarse rather than softening in the oats.

Choose Rolled Oats and Plain Pumpkin Puree

Old-fashioned rolled oats soften during the cold soak while keeping some texture. Quick oats soften more and may turn mushy; untreated steel-cut oats can remain too firm. Use plain pumpkin puree, not pumpkin pie filling, which already contains sugar and spices and will change the flavor balance.

How to Tell When the Oats Are Ready

Judge the oats by softness as well as time. Firm oat pieces need a longer soak, while tender oats that have become pasty need a splash of milk. Pumpkin puree and yogurt vary in thickness, so the finished mixture may need a small adjustment even after an overnight chill.

For another way to use the same make-ahead method, try classic creamy overnight oats. For a different spiced breakfast, see these apple cinnamon overnight oats.

Storage and Make-Ahead

Keep the untopped oats covered in the refrigerator and aim to eat them within 3 to 4 days for the preferred texture. They will generally soften and thicken as they sit; stir in a little milk before serving if needed. Store the graham crumbs separately and add the whipped cream only when serving.

To serve the oats warm, gently heat the soaked mixture in a microwave-safe bowl and stir. Add a little milk if needed, then finish with the crumbs and whipped cream.

Nutrition

Approximate per serving, including graham crumbs and whipped cream: 355 calories, 15g protein, 7g fat, and 60g carbohydrates. Approximate per 100g: 120 calories, 5g protein, 2g fat, and 20g carbohydrates. Estimates assume 2% milk and plain nonfat Greek yogurt; values vary with the ingredients used.