Description
A simple, no-cook breakfast made with rolled oats, pumpkin puree, and warm spices. This recipe requires only five ingredients and minimal prep time, making it perfect for busy mornings and meal prep.
Ingredients
Scale
- 1 cup old-fashioned rolled oats
- ½ cup pumpkin puree (100% pure, not pie filling)
- 1 cup milk of choice (almond, oat, or dairy)
- 2 tablespoons real maple syrup
- 1½ teaspoons pumpkin pie spice
- ¼ cup toasted pecans
- Pinch of salt
Instructions
- Toast pecans in a dry skillet over medium heat for 2-3 minutes until fragrant and slightly darker. Let cool and chop roughly.
- In a mason jar or container, combine ½ cup rolled oats, ½ cup pumpkin puree, ½ cup milk, 1 tablespoon maple syrup, ¾ teaspoon pumpkin pie spice, and a pinch of salt.
- Stir thoroughly until the pumpkin puree is fully incorporated and the mixture is uniform.
- Stir in half of the chopped toasted pecans.
- Seal the jar and refrigerate for at least 4 hours, preferably overnight (6-8 hours).
- In the morning, stir well. Add a splash of milk if the mixture is too thick.
- Top with remaining pecans and serve cold or microwave for 60 seconds for warm oats.
Notes
Do not use instant oats as they turn to mush; use old-fashioned rolled oats. Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Toasting the pecans significantly enhances the flavor. The oats will continue to absorb liquid in the fridge, so add a splash of milk before eating if desired. Can be stored in the fridge for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 jar (approx. 1 cup
- Calories: 350
- Sugar: 12
- Sodium: 150
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 55
- Fiber: 8
- Protein: 10
Keywords: overnight oats, pumpkin spice, healthy breakfast, meal prep, gluten-free option, dairy-free option, quick breakfast, fall recipes