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Creamy Pumpkin Overnight Oats Recipe with Maple Pecans and Toasted Coconut

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A cozy and creamy fall breakfast featuring pumpkin puree, warm spices, crunchy maple pecans, and toasted coconut. Perfect for busy mornings and easy to prep ahead.

Ingredients

Scale
  • 1 cup (90g) rolled oats
  • ½ cup (120g) pumpkin puree (plain canned pumpkin)
  • 1 cup (240ml) milk of choice (almond, dairy, or oat milk)
  • ½ cup (120g) Greek yogurt (plain or vanilla)
  • 2 tablespoons (30ml) maple syrup
  • 1 tablespoon (12g) chia seeds
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • Maple Pecans:
  • 1 cup (120g) pecan halves
  • 1 tablespoon (15ml) pure maple syrup
  • ½ teaspoon cinnamon
  • Pinch of salt
  • Toasted Coconut:
  • ½ cup (40g) unsweetened shredded coconut

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Toss pecans with maple syrup, cinnamon, and a pinch of salt until evenly coated. Spread in a single layer on the baking sheet.
  3. Bake pecans for 8-10 minutes, stirring halfway through, until fragrant and slightly crisp. Remove and let cool completely.
  4. Spread shredded coconut in an even layer on the same baking sheet (wipe clean if needed).
  5. Bake coconut for 4-6 minutes, stirring every 2 minutes, until golden brown and toasted. Remove and cool.
  6. In a medium bowl, combine rolled oats, pumpkin puree, milk, Greek yogurt, maple syrup, chia seeds, cinnamon, nutmeg, and vanilla extract. Stir well until fully incorporated.
  7. Divide the oat mixture evenly into 2-3 mason jars or airtight containers. Seal and refrigerate for at least 6 hours or overnight.
  8. When ready to serve, stir the oats gently and top generously with toasted maple pecans and toasted coconut. Drizzle extra maple syrup if desired.
  9. Enjoy cold from the fridge or let sit at room temperature for 10 minutes for a less chilled bite.

Notes

Use plain canned pumpkin puree, not pumpkin pie filling. Toast pecans and coconut separately to maintain crunch. Stir in a splash of milk in the morning if oats are too thick. Prep toppings the night before to save time. For vegan version, swap Greek yogurt with coconut or almond yogurt and use plant-based milk.

Nutrition

Keywords: pumpkin overnight oats, fall breakfast, creamy oats, maple pecans, toasted coconut, easy breakfast, healthy oats, gluten-free, vegan option

Find it online: https://perkypan.com/creamy-pumpkin-overnight-oats-recipe-with-maple-pecans-and-toasted-coconut-perfect-for-easy-fall-breakfasts/