I start by adding the rolled oats, cinnamon, ginger, nutmeg, and cloves straight into my mixing bowl. Then I pour in the pumpkin puree, Greek yogurt, milk, and maple syrup on top. Stirring it all together until smooth takes less than two minutes, and that's genuinely the hardest part of this recipe.

Once everything is well combined, I cover the bowl with clingfilm or transfer the mixture into jars with lids. Into the fridge it goes for at least four hours, though I always let mine sit overnight for the creamiest texture. This is what turns simple pumpkin overnight oats into something that tastes almost like pumpkin pie.

While the oats chill, I line a baking tray with baking paper and use a teaspoon to drop small dollops of Greek yogurt onto it. I shape each one into a rough ghost outline using the back of the spoon, then press on two edible sugar eyes. It's a simple job that my kids genuinely love helping with.

I slide the tray into the freezer for at least 30 minutes, though leaving them overnight alongside the oats works just as well. The cold keeps their shape firm so they hold up nicely once placed on top of the finished oats.

In the morning, I give the oats a good stir since the mixture can settle overnight. I spoon it into bowls, pop a frozen yogurt ghost or two on top, and breakfast is ready. It really is as simple as dish up and go.