3.96 from 247 votes

Pumpkin Overnight Oats

Name: Pumpkin Overnight Oats
Prep time: 5 min
Total time: 485 min
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

Brittany Mullins, Certified Health CoachUpdated Sep 18, 2026

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77 Comments

Servings: 1

8 hrs 5 mins

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These 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!

Pumpkin overnight oats in a glass cup topped with pumpkin seeds and pecans.

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.

Why I Love These Pumpkin Overnight Oats
Ingredients Needed
Substitutions and Variations
How to Make Pumpkin Overnight Oats
Tips for the Best Overnight Oats
How to Store Pumpkin Overnight Oats
Frequently Asked Questions
More Overnight Oat Recipes to Try
Pumpkin Overnight Oats Recipe

“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!”

– Anastasia

76 More Reviews

Why I Love These Pumpkin Overnight Oats

Woman (Brittany Mullins) wearing a white shirt and sipping a green smoothie.

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

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

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.

Cinnamon, pumpkin, almond milk and chia seeds in a glass measuring cup.

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.

Glass measuring cup with a spoon mixing the pumpkin overnight oats mixture.

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.

Pumpkin overnight oats in a glass cup with pumpkin seeds and crushed pecans.

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

Can you warm up pumpkin overnight oats?

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.

Can I use homemade pumpkin purée?

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.

What type of oats works best?

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

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Vegan Overnight Oats

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3.96 from 247 votes

Pumpkin Overnight Oats

By: Brittany Mullins

These pumpkin overnight oats combine rolled oats, pumpkin purée, chia seeds and maple syrup for a creamy breakfast. Prep in 5 minutes, then refrigerate overnight.

Prep Time: 5

Cook Time: 0

Soak Time: 8

Total Time: 8 5

Servings: 1

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

Video

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.