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Creamy Pumpkin Overnight Oats Recipe with Maple Tahini and Candied Pecans for Easy Healthy Breakfast

Creamy Pumpkin Overnight Oats - featured image
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A nourishing and indulgent overnight oats recipe featuring pumpkin puree, warm spices, maple tahini drizzle, and crunchy candied pecans. Perfect for a cozy fall morning or a quick, healthy breakfast.

Ingredients

Scale
  • 1 cup rolled oats (old-fashioned, 90g)
  • ½ cup pumpkin puree (120g), canned or fresh
  • 1 cup milk (240ml), dairy or plant-based
  • ¼ cup plain Greek yogurt (60g), or coconut yogurt for vegan
  • 2 tablespoons maple syrup (30ml), pure grade A
  • 3 tablespoons maple tahini (tahini blended with maple syrup)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ½ cup candied pecans (60g), roughly chopped

Instructions

  1. Prepare the candied pecans: Heat ½ cup pecans in a dry skillet over medium heat. Once fragrant (about 2 minutes), add 1 tablespoon maple syrup and a pinch of salt. Stir constantly to coat, allowing the syrup to caramelize lightly (about 2 more minutes). Transfer to parchment paper to cool and chop roughly once hardened.
  2. Mix the pumpkin oat base: In a medium bowl, combine 1 cup rolled oats, ½ cup pumpkin puree, 1 cup milk, ¼ cup Greek yogurt, 2 tablespoons maple syrup, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 teaspoon vanilla extract, and a pinch of salt. Stir everything together until well mixed. The mixture should be thick but pourable. Add a splash more milk if too thick.
  3. Divide into containers: Spoon the oat mixture evenly into 2 to 3 mason jars or airtight containers. Seal tightly and refrigerate overnight or for at least 6 hours.
  4. Make the maple tahini drizzle: Mix 3 tablespoons tahini with 1 tablespoon maple syrup in a small bowl until smooth. Adjust sweetness to taste. Keep refrigerated until ready to use.
  5. Serve: The next morning, stir the oats well. Add a splash of milk if desired to loosen the texture. Drizzle generously with maple tahini and top with candied pecans. Optionally microwave for 30-45 seconds if you prefer warm oats.

Notes

Use rolled oats for best texture; steel-cut oats require longer soaking or cooking. Maple tahini drizzle can be made ahead and stored refrigerated for up to a week. Store candied pecans separately to maintain crunch. For vegan, use plant-based milk and coconut yogurt. Adjust maple syrup to taste depending on pumpkin sweetness. Microwave oats briefly if preferred warm.

Nutrition

Keywords: pumpkin overnight oats, maple tahini, candied pecans, healthy breakfast, fall recipe, easy breakfast, vegan option, gluten-free

Find it online: https://morselora.com/creamy-pumpkin-overnight-oats-recipe-with-maple-tahini-and-candied-pecans-for-easy-healthy-breakfast/