The Real Mom Reset

When I was breastfeeding, mornings could disappear before I realized I hadn’t eaten breakfast. I was trying to keep up with feeds, take care of everyone else, and do what I could to maintain my milk supply. Making overnight oats the night before helped me start the day with a filling breakfast that was already waiting in the fridge.

Oats weren’t a magic fix for supply. For me, the helpful part was making it easier to eat regularly during a season when that could be surprisingly hard. These three fall flavors feel like a little treat, even on a rushed morning.

Each recipe makes one serving. Use old-fashioned rolled oats, and give them at least 6 hours in the fridge before eating.

Pumpkin Cheesecake Overnight Oats

Creamy pumpkin oats with a tangy topping and a little graham cracker crunch.

Ingredients

For the oats:

• ½ cup old-fashioned rolled oats
• ½ cup milk of choice
• ¼ cup pumpkin purée
• 1 tablespoon maple syrup
• ½ teaspoon pumpkin pie spice
• Pinch of salt

For the cheesecake topping:

• 2 tablespoons softened cream cheese
• 2 tablespoons vanilla Greek yogurt
• 1 teaspoon maple syrup
• 1 tablespoon crushed graham cracker

Instructions

1. Stir the oats, milk, pumpkin, maple syrup, pumpkin pie spice, and salt together in a jar. Cover and refrigerate overnight.
2. In the morning, stir the cream cheese, Greek yogurt, and maple syrup until smooth.
3. Spoon the topping over the oats and add the graham cracker crumbs just before eating.

Caramel Apple Crisp Overnight Oats

This one has soft cinnamon apples, a little caramel, and crunchy granola on top.

Ingredients

• ½ cup old-fashioned rolled oats
• ½ cup milk of choice
• ¼ cup plain or vanilla Greek yogurt
• ½ teaspoon cinnamon, divided
• 1 teaspoon maple syrup
• ½ apple, diced
• 1 teaspoon caramel sauce
• 2 tablespoons granola

Instructions

1. Stir the oats, milk, yogurt, maple syrup, and ¼ teaspoon cinnamon together in a jar. Cover and refrigerate overnight.
2. Toss the diced apple with the remaining ¼ teaspoon cinnamon and a splash of water. Microwave for about 1 minute, or until slightly softened. Let it cool, then refrigerate it separately.
3. In the morning, spoon the apples onto the oats. Add the caramel sauce and granola just before eating so the topping stays crisp.

Brown Sugar Cinnamon Roll Overnight Oats

The cinnamon sugar swirl and spoonful of yogurt on top give this one cinnamon roll flavor with very little morning prep.

Ingredients

For the oats:

• ½ cup old-fashioned rolled oats
• ½ cup milk of choice
• ¼ cup plain or vanilla Greek yogurt
• 1 teaspoon brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon vanilla extract

For the topping:

• 2 teaspoons brown sugar
• ¼ teaspoon cinnamon
• About 1 teaspoon water
• 2 tablespoons vanilla Greek yogurt

Instructions

1. Stir the oats, milk, yogurt, 1 teaspoon brown sugar, ½ teaspoon cinnamon, and vanilla together in a jar. Cover and refrigerate overnight.
2. In the morning, mix the remaining brown sugar and cinnamon with just enough water to make a thick syrup.
3. Swirl the cinnamon sugar through the oats and add a spoonful of vanilla Greek yogurt on top.

A little prep makes mornings easier

You can make the oat bases ahead for the next couple of mornings and keep them covered in the fridge. Save the granola, graham cracker crumbs, and other crunchy toppings until you’re ready to eat.

Whether you’re breastfeeding, getting kids ready, or simply trying to make mornings less hectic, having breakfast prepared the night before can be one small thing you don’t have to think about when you wake up. Which fall flavor would you try first?

My Favorite Overnight Oats Containers

I love using these overnight oats containers because they have a separate little compartment for toppings. I can prep the oats the night before, then keep granola, graham cracker crumbs, or pecans separate until I’m ready to eat. It’s especially handy for the caramel apple crisp and pumpkin cheesecake recipes because the crunchy toppings stay crunchy!

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