If you are looking for a festive Halloween morning breakfast then these are the Overnight Oats for you! Pumpkin Spice in flavour and complete with cute, spooky two-ingredient frozen yogurt ghosts, the whole family will love to wake up to these Halloween morning. And everything can be made the day before so all you need to do in the morning is dish up and pop on the ghosts.

Halloween Overnight Oats - with yogurt ghosts

The Stars of my Halloween Overnight Oats

The Pumpkin Spice Overnight Oats

Sticking with the Halloween theme, I love to add Frozen Yogurt Ghosts to Pumpkin Spice Overnight Oats, but you really can top any overnight oats with them. Ones with a contrasting colour will look the best, so chocolate overnight oats or even my pink Oat Smoothie Bowl would work well with these little ghouls.

If you already have a Pumpkin Spice Overnight Oats recipe you know and love, then you can of course stick with that and just make the frozen yogurt ghosts to top it.

I use canned pumpkin purée but you can use roasted cold pumpkin that you’ve made yourself also. See my FAQ’s for how-to. I use the standard pumpkin spice spices here; ground ginger, cinnamon, nutmeg and a pinch of cloves, which is optional. Alternatively, you can use Pumpkin Spice Mix and in that case add 1 teaspoon of it instead of the individual spices.

To sweeten the Halloween Overnight Oats I use maple syrup, which adds a great, complimentary flavour to the pumpkin spice.

The Frozen Yogurt Ghosts

These two-ingredient ghosts are so simple and easy to make. You’ll need just a pot of greek yogurt plus some edible sugar eyes. Equipment wise, all you need is a baking tray, baking paper and space in your freezer that fits the tray.

FAQ’s For My Halloween Overnight Oats

Can I Make my Own Pumpkin Purée?

Yes of course! And here’s how to roast a pumpkin and make puree with it…

Preheat the oven to 180°c/160° fan/350ºf/gas mark 4 and line a baking tray/sheet with baking paper. Slice a cooking pumpkin in half lengthways. Use a spoon to scoop out the seeds and strings. Place the halves, flesh side down on the baking tray and brush with the oil. Use a fork to pierce the skin a few times. Roast for 50 minutes, or until soft. Set aside until it is cool enough to handle - about 10-15 minutes. If the flesh is coming away from the skin, you can use a large serving spoon to scoop out the flesh in big chunks. Otherwise, turn the pumpkin halves over and peel the skin off with the help of a spoon. Roughly chop, transfer to your blender or food processor and blend into a smooth puree.

Can I heat up these Halloween Overnight Oats?

You can but the ghosts will melt pretty much instantly once you put them on the top. They will mostly hold their shape, however, if you do want to do that, heat the overnight oats in the microwave until steaming hot and then once cooled enough to eat, pop on the yogurt ghosts and serve immediately.

Can I feed more people with this recipe?

For sure! This recipe makes four conservative servings. If you are feeding more mouths you can easily double the recipe.

Can younger children help make it?

Definitely! They can help make every element. Overnight oats are always a great one for little kids to help make as no hot pans are involved. You could also give them their own tray to make some ghosts, they’ll really enjoy it!

Halloween Overnight Oats - kids food ideas

Are These Halloween Overnight Oats Suitable for Baby Weaning?

These oats do have four tablespoons of maple syrup so you may want to wait until your little one is over 12 months. The edible eyes of the frozen ghosts are not suitable for under 12 months so you would have to serve theirs with no eyes.

Can I Store Halloween Overnight Oats leftovers?

You can store any Halloween Overnight Oats leftovers in an air-tight container or resealable food bag in the fridge for up to 5 days (make day + 4).

For more on safe food storage and reheating read here >

What diets is this recipe suitable for?

My Halloween Overnight Oats are gluten, egg and nut-free.

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Halloween Overnight Oats

These Pumpkin Spice Overnight Oats complete with friendly frozen yogurt ghosts are the perfect make-a-head family Halloween morning breakfast.

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Print Recipe

Prep Time 10

Cook Time 0

Total Time 10

Course Breakfast

Cuisine American, British

Servings

Equipment

Medium-large mixing bowl
Large spoon
Scales / cups, measuring spoons + jug
Clingfilm
Baking tray + baking paper

Ingredients

FOR THE PUMPKIN SPICE OVERNIGHT OATS

200 g rolled oats regular or jumbo
1 teaspoon cinnamon see notes if you want to use Pumpkin Spice Mix instead
Large pinch ground ginger
Large pinch nutmeg
Small pinch ground cloves optional
120 g pumpkin puree from a can or see notes for making own pumpkin purée
150 g Greek yogurt, go for a 500g / 32oz (US) pot, you’ll need more for the ghosts
350 ml milk of choice
4 tablespoons maple syrup

FOR THE FROZEN YOGURT GHOSTS

Greek yogurt
Edible sugar eyes

Instructions

For the Pumpkin Spice Overnight Oats

Add all ingredients to a medium mixing bowl and stir until well combined. Cover or transfer to an airtight container or jars if you like. Chill overnight. Can be kept for up to 5 days in fridge (day of make + 4). Just stir well before you serve.

For the Frozen Yogurt Ghosts

Line the largest baking tray you have that will fit in the freezer. Then, using a teaspoon, add small spoonfuls of yogurt to the baking tray and shape like a ghost with the back of the spoon (see video in blog post above for help). Then add on two edible sugar eyes. Transfer to the freezer for at least 30 minutes or overnight.

Notes

Instead of adding these individual spices you can add 1 teaspoon of Pumpkin Spice Mix.

To make your own Pumpkin Purée:

Preheat the oven to 180°c/160° fan/350ºf/gas mark 4 and line a baking tray/sheet with baking paper. Slice a cooking pumpkin in half lengthways. Use a spoon to scoop out the seeds and strings. Place the halves, flesh side down on the baking tray and brush with the oil. Use a fork to pierce the skin a few times. Roast for 50 minutes, or until soft. Set aside until it is cool enough to handle - about 10-15 minutes. If the flesh is coming away from the skin, you can use a large serving spoon to scoop out the flesh in big chunks. If not, it’s usually best to turn the pumpkin halves over and peel the skin off with the help of a spoon. Roughly chop, transfer to your blender or food processor and blend into a smooth puree.

Baby & Toddler

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