Pumpkin Overnight Oats
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Add as Google Trusted SourceThese pumpkin overnight oats are creamy, perfectly spiced and taste like pumpkin pie for breakfast. Made with real pumpkin and maple syrup, they take just 5 minutes to prep!
I first shared these pumpkin overnight oats in 2015, and they’re still one of the breakfasts I look forward to bringing back each fall. I’ve updated the post over the years with more helpful tips, but the appeal is the same: pumpkin pie flavor, simple ingredients and just 5 minutes of prep. Having breakfast waiting in the fridge makes busy mornings a little easier!
If you love this one, my pumpkin spice latte overnight oats and apple pie overnight oats are two more fall breakfasts to add to your rotation.
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“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!”
Why I Love These Pumpkin Overnight Oats
- Creamy without yogurt: Pumpkin purée and chia seeds create a thick, creamy texture without yogurt or protein powder.
- Packed with fiber: Each serving has 9 grams of fiber from the oats, chia seeds and pumpkin.
- Five minutes of prep: Make one jar or a few for easy grab-and-go breakfasts.
- Uses leftover pumpkin: Each serving uses ¼ cup of pumpkin purée, perfect for finishing an opened can.
- Kid-approved: Readers say their kids and grandkids love these oats. One called them her four-year-old’s favorite breakfast!
Ingredients Needed
- old-fashioned rolled oats – these soften as they soak while keeping a little texture. Use certified gluten-free oats if needed.
- almond milk – I like unsweetened vanilla almond milk here. It lets the pumpkin and spices shine without adding extra sweetness.
- pumpkin purée – gives the oats their creamy texture and pumpkin flavor. Grab plain canned pumpkin, not pumpkin pie filling, which already contains sugar and spices.
- pumpkin pie spice – brings that familiar blend of warm spices. Use store-bought or make my homemade pumpkin pie spice with spices you already have on hand.
- maple syrup – sweetens the oats and pairs so well with pumpkin. Use pure maple syrup for the best flavor.
- chia seeds – help thicken the mixture as it sits, giving you a spoonable breakfast by morning.
- optional toppings – try pecans, pepitas, nut butter or coconut whipped cream. My pumpkin granola is another delicious option for extra crunch.
Find the full ingredient list with measurements in the recipe card below.
Substitutions and Variations
- Milk swap: I use unsweetened vanilla almond milk, but there’s no need to buy a carton just for this recipe. Oat, soy or regular dairy milk will work too.
- Add Greek yogurt: Want extra-creamy overnight oats? Stir in ¼ cup plain Greek yogurt before chilling. It adds protein and a little tang that balances the maple syrup nicely.
- Add protein powder: For another protein boost, stir in ½ scoop vanilla protein powder before the oats go into the fridge. Use one you enjoy the taste of, since you’ll notice it here! Sweetness and thickness vary by brand, so taste before adding extra maple syrup and loosen with a splash of milk in the morning if needed.
- Make it nut-free: Swap the almond milk for oat or dairy milk and use pepitas for crunch. You’ll still get that creamy oat and crunchy topping combination without the pecans. Check that your milk and any other add-ins are suitable for your needs.
How to Make Pumpkin Overnight Oats
This pumpkin overnight oat recipe couldn’t be easier. Everything comes together in just a few minutes and the fridge does all the work while you sleep.
Step 1: Add all ingredients except the toppings to a jar or bowl and stir until combined. Cover and refrigerate for at least 4 hours or overnight.
Step 2: When ready to eat, stir the oats, add a splash of milk if needed and top with your favorite toppings. I love pecans, coconut whip and a sprinkle of cinnamon.
Tips for the Best Overnight Oats
- Give everything a thorough stir: Pumpkin purée is thick, so scrape the bottom and corners of your container as you mix. You want the pumpkin and chia seeds evenly distributed, with no dry oats hiding underneath.
- Give them time to soak: These oats are ready after 4 hours in the fridge, but an overnight soak gives them an even softer, creamier texture.
- Wait until morning to adjust the texture: The mixture will thicken in the fridge, so don’t worry if it looks a little loose at first. Before serving, stir well and add milk a splash at a time if you prefer softer, looser oats.
How to Store Pumpkin Overnight Oats
Store in an airtight jar or container in the refrigerator for up to 5 days. The oats get softer as they sit, so I like them best within the first 3 days. Stir before eating and add a splash of milk if needed.
For meal prep, multiply the recipe by the number of breakfasts you need, mix everything in a bowl and divide among individual containers. Breakfast is ready to grab when you are!
Store crunchy toppings like pecans, pepitas and granola separately, then add them just before eating so they keep their crunch.
Frequently Asked Questions
Yes! If you prefer a warm breakfast, transfer the oats to a microwave-safe bowl and heat in 30-second intervals, stirring between each, until warmed through. Add a splash of milk if needed, then finish with your favorite toppings.
Absolutely. Use plain, unseasoned pumpkin purée. Homemade purée can be thinner than canned, so if yours looks watery, strain off the excess liquid first to avoid runny oats.
Old-fashioned rolled oats work best because they soften overnight while keeping a little texture. You can use quick oats, but expect a softer, less chewy consistency, especially after a few days in the fridge. I don’t recommend substituting steel-cut oats in this recipe because they won’t soften the same way with this method.
More Overnight Oat Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pumpkin Overnight Oats
Ingredients
- ½ cup old fashioned rolled oats
- ½ cup almond milk
- ½ teaspoon pumpkin pie spice
- ¼ cup canned pumpkin puree, not pumpkin pie filling
- ½ Tablespoon chia seeds
- 1 Tablespoon maple syrup
- pinch of sea salt
- optional: ½ scoop protein powder or ¼ cup plain Greek yogurt for added protein
- toppings: cinnamon, pecans, hemp seeds, pepitas, nut butter, coconut whip cream, dried cranberries and granola
Instructions
- Combine all ingredients in a bowl except toppings and stir together. If you're using Greek yogurt or protein powder, add that in now.½ cup old fashioned rolled oats, ½ cup almond milk, ½ teaspoon pumpkin pie spice, ¼ cup canned pumpkin puree, ½ Tablespoon chia seeds, 1 Tablespoon maple syrup, pinch of sea salt, optional: ½ scoop protein powder or ¼ cup plain Greek yogurt for added protein
- Cover and refrigerate for at least 4 hours or overnight.
- 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.toppings: cinnamon, pecans, hemp seeds, pepitas, nut butter, coconut whip cream, dried cranberries and granola
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Notes
- Storage: They’ll keep well in the fridge for up to 5 days in a sealed container. I usually make a few jars at once for an easy grab-and-go breakfast all week.
- Pumpkin puree: Be sure to use pure pumpkin puree and not pumpkin pie filling, which has added sugar and spices. If you want to make your own, try my homemade pumpkin puree. It’s easy and tastes so fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I enjoyed this – it’s creamy and filling. And fluffy, somehow! I used Greek yogurt in it and that was the perfect compliment to the pumpkin. Thanks for a great recipe!
Yay! That makes me so happy to hear. I’m so glad this recipe was a hit. Thanks for giving it a try and for coming back to leave a review. I really appreciate it!
Oh my goodness! Thank you for this recipe. It is delicious. I will be adding it to my rotation for sure. It seriously tastes just like a peice of pumpkin pie. I added protein powder to mine. If you are from Canada and looking for a great protein to use, I used the Vanilla cupcake for this recipe. I also added a 1/4tsp of Termeric and a small sprinkle of pepper. I couldn’t even taste the pepper in it. It is just to cause the termeric to react.
Yay! So glad you enjoyed the pumpkin pie oats, Tammy. Love your creative additions with the turmeric and protein powder. Thanks for making the recipe and for coming back to leave a review.
I’ve made overnight oats in the past and I found them pretty bland. But I decided to give yours a try because every recipe I’ve made from your site I absolutely LOVE, so I had pretty high hopes that these would be pretty good… but I was wrong, these aren’t pretty good… THEY ARE AMAZINGGGG! Thank you so much for this delicious recipe. I felt like I was eating dessert for breakfast. I can’t wait to make all your other overnight oat recipes!!
Ahhh this made my day!! I’m so glad you gave overnight oats another try and loved this recipe—it really does feel like dessert for breakfast, right?! Thank you for the kind words and for trusting my recipes. Can’t wait for you to try more of the overnight oats—I have a feeling you’re going to love them! 💕
Absolutely delicious!!!
So glad you loved this recipe, Alice! Thanks for the review!
I made 6 servings for the first time this week and everyone absolutely loved it even my 1 1/2 year old grandson! I will be making this over and over again!!
AH yay! I am so glad this recipe is a hit for the whole family, Alice. Thank you for sharing your review & star rating, it means so much to me!
This recipe is delicious! We have cinnamon protein powder and I added some of that and left out the pumpkin pie spice. It will be on my rotation this fall 😊