Pumpkin Pie Overnight Oats



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Have pumpkin pie for breakfast with this healthy pumpkin pie overnight oats recipe. It’s fast, easy, vegan, gluten-free and delicious!

I know most people enjoy overnight oats during the summer months and start back on warm oats in the fall, but I simply had to make a pumpkin overnight oats recipe. And you know what, it’s actually perfect for those early fall days when it’s still pretty hot outside, but you’re already starting to crave all things pumpkin.

Jar of pumpkin pie overnight oats topped with pecans, whipped cream and cinnamon.

This particular overnight oats combo is one of my absolute favorites! I basically wait all year for it. Pumpkin puree, pumpkin pie spice and cinnamon give the oats the fall flavor I love and the almond milk makes them nice and creamy.

Ingredients measured out to make pumpkin pie overnight oats: maple syrup, almond milk, oats, pumpkin, chia seeds, cinnamon and salt.

Ingredients Needed

  • old fashioned rolled oats – rolled oats are the best for overnight oats. Instant/quick oats and steel cut oats don’t work the same because they don’t absorb liquid the same way rolled oats do. If you’re looking to use steel cut oats, try this pumpkin pie oatmeal instead.
  • almond milk – I like using unsweetened vanilla almond milk, but any type of milk will work.
  • canned pumpkin – either canned pumpkin or homemade pumpkin puree works. If you’re using store-bought, make sure you pick up canned pumpkin and not pumpkin pie filling. Pumpkin pie mix has added sugar!
  • pumpkin pie spice and cinnamon – these are a must for the pumpkin pie flavor! You can make your own pumpkin pie spice mixture or buy a pre-made blend at the grocery store.
  • maple syrup – pure maple syrup is the perfect natural sweetener to use because it’s liquid so it blends in nicely with the oat mixture and I personally love the flavor. Honey or another natural liquid sweetener will work here. If you want to reduce the sugar in this recipe, feel free to use a sugar alternative like stevia or monk fruit.
  • chia seeds – these little seeds add a bit of fiber, protein and omega-3 fatty acids and they help absorb some of the liquid which gives the oats a thicker consistency.
  • sea salt – a pinch of sea salt is the perfect flavor enhancer and brings out the nutty flavor of the oats.
  • toppings – feel free to use your favorite toppings here! Some ideas: pecans, hemp seeds, pepitas, nut butter, coconut whip cream, dried cranberries or granola. This pumpkin granola would be delicious as a topping.
Side by side photos of a glass measuring cup with ingredients for pumpkin pie overnight oats before and after being mixed.

Mix, Soak Overnight and Enjoy!

Overnight oats couldn’t get any easier to make! All you have to do is combine all your ingredients (except the toppings) in a bowl or mason jar, mix, cover and place in the fridge overnight or for at least a few hours.

The next morning, grab your overnight oats from the fridge, give the mixture a big stir and top with your favorite toppings. At this point you can simply dig right in as overnight oats are meant to be eaten cold. See my note below if you’re not keen on eating cold oats.

Jar of pumpkin pie overnight oats topped with pecans. Spoon is taking a bite of the oats.

How to Add Protein

My secret to filling overnight oats is to add protein! If you feel like you’re hungry shortly after having oatmeal, try adding protein. I like adding in a little protein powder or Greek yogurt to the mix.

If you don’t need a ton of protein but just want to make this a little more filling, you can use pepitas (raw pumpkin seeds), hemp seeds or nuts as a topping.

How Long Do Overnight Oats Need to Soak?

Given the name, you’d assume overnight oats need to soak overnight, but you can actually make them in 2-4 hours if you’re in a rush. While it does take some time for the oats to absorb the liquid, they don’t necessarily have to be soaked overnight.

I recommend at least 8 hours for true overnight oats, but there have been mornings where I decide I want overnight oats for breakfast even though I didn’t prep them the night before. When this happens I’ll make them the morning of and let the oats soak for just 2-4 hours. With this quick soak, they’re not as soft as overnight oats that have soaked longer and they’re a bit more liquidy, but they’re still delicious.

Can You Eat Them Hot?

Short answer, yes! You can definitely warm up overnight oats, but the whole point of overnight oats is to eat them cold like muesli. Even if you think cold oats sound strange, I recommend giving it shot before you write them off. Of course, if you simply can’t do the cold oats you can always heat them up. Just pop the overnights oats in your microwave, cooking in 30-second increments until the oats are warm throughout and enjoy. If you’re looking for warm pumpkin flavored oatmeal you can also try my pumpkin oatmeal or protein pumpkin oatmeal instead!

Jar of pumpkin pie overnight oats topped with pecans, whipped cream and cinnamon.

How Long Do Overnight Oats Last?

When stored in an airtight container in the fridge overnight oats should last for up to 5 days. They will soften more the longer they sit so I find they’re best on days 1-3, but they’re still safe to eat on days 4 and 5. With this said, overnight oats are great for meal prep. Feel free to make a whole batch for the week on Sunday. I like prepping them in mason jars.

More Pumpkin Recipes You’ll Love

More Oatmeal Recipes to Try

Be sure to check out the full collection of pumpkin recipes and all my oatmeal recipes here on EBF.

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3.92 from 239 votes

Pumpkin Pie Overnight Oats

Have pumpkin pie for breakfast with this healthy pumpkin pie overnight oats recipe. It's fast, easy, vegan, gluten-free and delicious! 
Prep Time: 5 minutes
Soak Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 1



  • Combine all ingredients in a bowl except toppings and stir together. If you're using Greek yogurt or protein powder, add that in now.
    Cinnamon, pumpkin, almond milk and chia seeds in a glass measuring cup.
  • Cover and place in the fridge overnight. If you’re in a rush you can shorten the soak time to 2-4 hours.
    Glass measuring cup with a spoon mixing the pumpkin overnight oats mixture.
  • The next morning (or when ready to eat), remove lid and give oats a big stir. If they seem too thick you can add a little more milk to loosen the mixture. Add any toppings you’d like and enjoy! For this version I added pecans, coconut whipped cream and a sprinkle of cinnamon.



  • Maple syrup: Honey or another natural liquid sweetener will work here as well. If you want to reduce the sugar in this recipe, feel free to use a sugar alternative like stevia or monk fruit.


Serving: 1serving without toppings | Calories: 339kcal | Carbohydrates: 51g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 263mg | Potassium: 298mg | Fiber: 9g | Sugar: 16g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: pumpkin pie overnight oats
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 5 stars
    The pumpkin over night oats are amazing!!! Have made this recipe several times already!! If you haven’t made this recipe, I strongly encourage you to try it!! You won’t be disappointed!!

    1. Woo!! I’m so thrilled to hear these pumpkin pie overnight oats were a success, Nancy. Thanks so much for trying out the recipe. I really appreciate the review as well. It’s super helpful to hear the feedback!

  2. 5 stars
    Delicious, easy to make, and perfect for the fall season! Even better topped with a little whipped cream!

    1. Woo!! So pumped to know you enjoyed this recipe, Alison. Thanks so much for the review and star rating. It means so much to me!

  3. 5 stars
    This is hands down my four year old’s favorite breakfast. We make several days worth at a time and it’s super easy and delicious! We’ve also swapped applesauce for pumpkin and apple pie spices for PP spice and it was also tasty!

    1. Ahh yay!! So glad this recipe is a hit with your 4 year old. That makes me so happy to hear. Thanks for coming back to leave a review. I so appreciate it.

  4. 5 stars
    this was so easy to make and absolutely delicious!
    perfect fall breakfast. used pumpkin spice maple syrup for extra flavor. mmmm 😊

    1. Yay! I am excited to hear that you are loving this recipe, Nancy. Thank you so much for sharing your review & star rating, I really appreciate it!

  5. 5 stars
    I made a big batch of these oats on Sunday and am about to make another because it was so good! Tastes exactly like a pumpkin pie!

    1. YUM! They are the perfect fall breakfast for sure. I’m so happy you’re loving this recipe, Jackie. Thank you so much for sharing your review & star rating, I really appreciate it!

  6. 5 stars
    I recently discovered overnight oats as a healthy breakfast and these. Are. AMAZING. They were super easy to make and did not take me more than ten minutes. plus they were completely delicious! I would highly recommend it to anyone who likes pumpkin!

    1. AMAZING! Glad you found this recipe and are loving it, Anastasia. I am loving these for the fall! Thanks for sharing your review & star rating, I really appreciate it!

  7. 5 stars
    I always thought overnight oats weren’t for me. I tried several different recipes from blogs and cookbooks and all were just okay. Since it’s pumpkin everything season and I have puree to spare, I decided to give this one a go. Best. Decision. Ever. These overnight oats are MAGIC. Autumnal, pumpkiny magic. I double the recipe so I can make two breakfasts worth of oats at a time, and might even try quadrupling it so I can have a week’s worth! I love that I can make it in one bowl and don’t need to cook it on the stovetop. Less clean-up and less appliances is always a win. I up the levels of maple syrup because I like it a little bit sweeter, and I use ground flaxseed instead of the chia because I can’t stand the chia seed texture in oats and puddings. I also pop it in the microwave for a minute before I’m ready to eat it because cold oats just aren’t my jam! Now I’m super stoked to see what other overnight oats recipes I can try on this blog! 🙂

    1. Ahh this makes me so happy to hear, Victoria. I am so glad you found this recipe and are loving it. Thanks so much for your review & star rating, I truly appreciate it!

  8. 5 stars
    I tripled the recipe in a blender and poured it into three mason jars; got three very short servings.
    I’ve decided I’m going to combine Greek yogurt with coconut whipped cream and protein powder to top it.

    1. Love this so much, Natalie. Glad you are loving this recipe and it turned out delicious for you. Thanks for sharing your review & star rating, it means so much to me!

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