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Creamy Pumpkin Overnight Oats Recipe with Maple Tahini Drizzle

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A quick and cozy fall breakfast featuring creamy pumpkin overnight oats topped with a nutty-sweet maple tahini drizzle. Easy to prep ahead and perfect for chilly mornings.

Ingredients

Scale
  • 1 cup (90g) rolled oats (old-fashioned)
  • ½ cup (120g) pumpkin puree (fresh or canned, no added sugar or spices)
  • 1 cup (240ml) milk (unsweetened almond milk, dairy, or oat milk)
  • ½ cup (120g) plain Greek yogurt (can substitute with dairy-free yogurt)
  • 2 tbsp (30ml) pure maple syrup
  • 2 tbsp (30g) tahini (smooth sesame seed paste)
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 tbsp chia seeds (optional)
  • A pinch of salt

Instructions

  1. In a large bowl or jar, add 1 cup rolled oats, ½ cup pumpkin puree, 1 cup milk, and ½ cup plain Greek yogurt. Stir well until smooth and creamy.
  2. Mix in 2 tbsp maple syrup, 1 tsp cinnamon, ¼ tsp nutmeg, 1 tsp vanilla extract, and a pinch of salt.
  3. Stir in 1 tbsp chia seeds if using, for extra thickness and fiber.
  4. Cover and refrigerate for at least 6 hours, preferably overnight (8-10 hours) for best texture and flavor.
  5. Before serving, whisk together 2 tbsp tahini and 1 tbsp maple syrup until smooth. Add a splash of water or milk if too thick.
  6. Spoon oats into bowls or eat from the jar. Drizzle the maple tahini sauce generously over the top.
  7. Optional: Garnish with chopped nuts, pumpkin seeds, or a dash of cinnamon.

Notes

Use rolled oats for best texture; steel-cut oats are not recommended. If oats are too thick in the morning, add a splash of milk and stir. Maple tahini drizzle can be prepared ahead and stored in the fridge. For vegan version, substitute Greek yogurt with plant-based yogurt and use plant-based milk. Fresh pumpkin puree should be roasted and blended for best results.

Nutrition

Keywords: pumpkin overnight oats, maple tahini drizzle, healthy breakfast, fall recipe, creamy oats, easy breakfast, vegan option

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