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!

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.

Pumpkin pie overnight oats in two glass jars, topped with pumpkin seeds and dried berries. Spoon is in the background.

Most of you probably know what overnight oats are, but just in case we have some newbies, here’s a simple explanation — overnight oats are simply plain rolled oats (not instant) that soak up liquid overnight in the fridge. You can use any type and combination of liquid/wet ingredients you like. My favorite is unsweetened vanilla almond milk, coconut milk and/or Greek yogurt.

For this particular batch I’m using almond milk and canned pumpkin for my wet ingredients. After letting the oats soak up the liquid overnight (or a few hours if you’re pressed for time) you’re ready to eat. You take the oats out of the fridge, give them a good stir, top with your favorite toppings and enjoy. There’s no cooking involved!

Pumpkin pie overnight oats in two glass jars, topped with pumpkin seeds and dried berries. Spoon is in the background.

Pumpkin Overnight Oats

This particular overnight oat combo is one of my absolute favorites! I basically wait all year for it. Pumpkin puree, pumpkin pie spices and almond milk give the oats a creamy texture and fall flavor that I love. If I’m craving more protein I’ll add a little protein powder or Greek yogurt to the mix but I don’t always find it necessary — especially if I’m adding pepitas (raw pumpkin seeds) and hemp seeds as a topping. The add ins and toppings are totally customizable so feel free to experiment with what works for you!

Ingredients Needed for Pumpkin Pie Overnight Oats

  • 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
  • almond milk – I like using unsweetened vanilla almond milk, but any type of milk will work
  • canned pumpkin (not pumpkin pie filling)
  • pumpkin pie spice
  • 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
  • cinnamon
  • hemp seeds
  • pepitas
  • optional: 1/2 scoop protein powder or 1/4 cup plain Greek yogurt for added protein

Pumpkin pie overnight oats in two glass jars, topped with pumpkin seeds and dried berries. Spoon is in the background.

Eating something that tastes like pumpkin pie for breakfast is an amazing way to start the day. Seriously, you have to try it!

More Pumpkin Recipes You’ll Love:

If you make these pumpkin pie overnight oats be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!

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Pumpkin Pie Overnight Oats

  • Author: Brittany Mullins
  • Prep Time: 8 hours
  • Total Time: 8 hours
  • Yield: 1
  • Diet: Vegetarian


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


  • 1/2 cup old fashioned oats
  • 1/2 cup almond milk
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 Tablespoon chia seeds
  • 1 Tablespoon maple syrup
  • pinch of sea salt
  • 2 teaspoons hemp seeds (optional)
  • 2 teaspoons pepitas (optional)
  • optional: 1/2 scoop protein powder or 1/4 cup plain Greek yogurt for added protein
  • toppings: dried cranberries, granola and nut butter for topping


  1. Combine all ingredients in a bowl except the hemp seeds and pepitas. If you’re using Greek yogurt or protein powder, add that in now.
  2. Stir everything together, cover, and let sit in the fridge overnight. That’s it!
  3. Take the mixture out of the fridge, stir and sprinkle on hemps seeds and pepitas. Feel free to add a scoop of almond butter or an extra drizzle of maple syrup before serving if you’d like.
  • Category: Breakfast
  • Method: Soak
  • Cuisine: American


  • Serving Size: 1 bowl
  • Calories: 336
  • Sugar: 15g
  • Fat: 10g
  • Carbohydrates: 53g
  • Fiber: 10g
  • Protein: 11g

Keywords: pumpkin pie overnight oats

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  1. OMG! First time making overnight oats and tried this recipe. Tasted just like eating a pumpkin pie for breakfast! Will absolutely be making this again.

  2. I made this for breakfast with some left over pumpkin from making muffins! It was literally amazing and shows how much I want fall to be here already! Will definitely make these again (and again) as it gets more into pumpkin season!

  3. Such a great recipe! I have a pumpkin bread recipe I love to make and with the leftover pumpkin I always make this oatmeal while I already have the spices out, so good! Thank you!

  4. So yummy!!! I’m eating this recipe right now with a hot cup of coffee!! I love the added protein (I added Greek yogurt and vanilla protein). I will be making this again tonight for tomorrow morning!! My hubby even asked me to make him a bowl 🙂

  5. I’ve seen overnight oatmeal recipes… and this one sounds yummy. So… do you eat them cold? I kinda like warm oatmeal and am not sure about cold.

    • Yes! Typically you eat overnight oats cold, BUT if that doesn’t sound good you can always heat them up in the morning. Maybe try this recipe, give the cold oats a taste and if you don’t like it, heat them up. 🙂

  6. Can they be wormed up in the morning? Will it taste right? I prefer warm oatmeal but not if it’s going to “mess it up” ?

  7. I made this recipe last night and I just had it for breakfast. Wow! It feels like Thanksgiving in July. What a delicious breakfast!

  8. These oats look so yummy – can’t wait to try them! Have dinner at Passions on the Beach if you have the time. The food and atmosphere was so wonderful – a meal highlight of our trip. If you return on a weekend day – be sure to get to the airport at least 3 hours early. You clear US Customs in Aruba and the lines are very long. Have a great trip!

  9. Where are you staying in Aruba? We were just there in July, we stayed at Bucuti and Tara and it was fabulous! I highly recommend going on one of the snorkeling tours- we went on a 3 stop catamaran one and it was amazing! We also went on a horseback tour to the Natural Pool which was great, so if you like/think you will like riding horses you may want to try it. There’s a great restaurant called the flying fishbone that you can sit with your feet in the water at sunset, fun and great food!

    • We’re staying at the Divi Resort an it’s our first time so your suggestions are really helpful. I definitely think we’ll do a couple snorkeling trips and we’ll look into the horseback ride as well. Thank you!!

  10. Finally was able to get on the overnight oats bandwagon by using steel cut instead of old-fashioned! Something about the cold texture got me. But I had something like this last week and LOVED it. So so good. #pumpkineverything #noshame 😉
    Have fun on your trip!

  11. Definitely do a jeep tour in Aruba! You get to see SO many awesome things around the island that are unique. Completely worth it.

    P.s- can’t wait to try this recipe! Bring on all the pumpkin.

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