These creamy pumpkin overnight oats are a nourishing, make-ahead pumpkin breakfast inspired by pie! With real pumpkin and cozy spices in every bite, you'll look forward to waking up to a healthy, easy breakfast that tastes like dessert. All you need a few simple ingredients and 10 minutes of hands-on time to prep. Let the fridge do the rest!
If you're craving a cozy fall breakfast that practically makes itself, these pumpkin overnight oats are it!
Inspired by the flavors of pumpkin pie, this overnight pumpkin oatmeal comes together in just 10 minutes of prep the night before. By morning, you've got creamy oats infused with real pumpkin and warm spices.
Basically like dessert for breakfast... but nourishing enough for busy weekdays (hello, protein and fiber!).
They've been my go-to lately for school mornings, work commutes, or any day when mornings feel time-crunched. Creamy Greek yogurt adds a protein boost, pumpkin pie spice brings those warm fall vibes, and toppings are highly encouraged.
Would it be crazy to double down and top it with pumpkin granola with oats and pumpkin seeds? No... I don't think it would 😉 Let's make these oats!
If you're a busy home cook trying to get nourishing, seasonal food on the table, you'll definitely want to check out my other easy fall recipes!
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Key Ingredients
- Whole rolled oats - Best for texture, and quick oats can also be used. For gluten free oats, make sure to check the label on your oats for certified gluten free.
- Chia seeds - For added nourishing fats, fiber, and protein, and to help absorb some of the liquid for thick and creamy results.
- Warming spices - Pumpkin pie spices and/or cinnamon work here and are what create that nostalgic pumpkin pie flavor.
- Pumpkin - No pie filling here! We're just looking for real canned pumpkin purée.
- Vanilla Greek yogurt - Ideally something with limited added sugar, such as the kind by Siggi's (which I'm obsessed with, by the way). They also have a delish seasonal pumpkin spice yogurt that would be amazing in this... yum!
- Milk - Any kind will work! For more protein, opt for dairy (lactose-free for me, lately!) or a higher protein plant milk.
Full recipe amounts are listed in the recipe card below.
Substitutions & Variations
- Vegan - Choose dairy-free milk and yogurt for the overnight oats. Siggi's also has delicious plant-based yogurts!
- Sweetener of choice - Maple syrup, agave nectar, honey, brown sugar, and coconut sugar are all great options. Avoid honey to keep it vegan.
- High protein - I talk about this in my protein overnight oats post, but choose high protein milk (dairy or plant-based), Greek yogurt or skyr, and nuts or seeds for a protein boost.
Step-by-Step Instructions
Step 1: Combine oats, chia seeds, salt, pumpkin pie spice, and cinnamon into a bowl and stir to combine.
Step 2: Add milk, yogurt, pumpkin, maple syrup, and vanilla extract to the bowl.
Step 3: Stir it all together, then cover and let sit in the fridge overnight. If you'd like, you can divide the oats into two mason jars (or any glass jars you have) so that each serving is individually stored and ready for you.
Step 4: When ready to eat, take the oats out of the fridge and divide into servings (if you haven't already). Enjoy topped with nuts, seeds almond butter, peanut butter, or a dollop of yogurt or whipped cream.
Hint: You don't have to use both cinnamon and pumpkin pie spice, but something about the extra dash of cinnamon makes it taste extra good!
Topping Ideas
Have fun here! Pecans, granola, cacao nibs, pumpkin seeds, or other nuts and seeds add flavor and crunch, all of which make these pumpkin oats taste like a treat.
A sprinkle of homemade maple pecan granola totally keeps that fall vibe going.
You could also fully commit to the pumpkin pie theme and add a dollop of yogurt (like the cinnamon vanilla whipped Greek yogurt in this carrot cake baked oatmeal recipe...), whipped cream, or coconut whip.
Tera's Sustainability Tips
- Oats & pantry staples - Buy oats, chia seeds, and spices in bulk if you can! It saves money, reduces plastic packaging, and keeps your pantry stocked for more make-ahead pumpkin breakfasts.
- Using up the rest of your pumpkin - Since this recipe only calls for a small amount, use up the rest of your canned pumpkin in this 25-minute Thai pumpkin curry recipe.
- Fresh pumpkin - Fall is the perfect time to try fresh pumpkin since it's in season. Roast the halves, purée, and freeze in small containers or silicone ice cube trays. That way you can thaw just what you need for future pumpkin recipes!
- Buy local - Maple syrup, yogurt, milk, and honey are often available at farmers markets, co-ops, or local farms. Choosing local reduces food miles and supports nearby farmers, and it's often very affordable. Everybody wins!
Pumpkin Overnight Oats FAQs
Definitely! For this recipe, I recommended reducing the amount of liquid by 1-2 tablespoons since the chia seeds won't be there to absorb the liquid.
Store pumpkin pie overnight oats in an airtight container or divide servings into glass jars to take on the go for the perfect meal prep pumpkin breakfast! They taste best within 5 days.
Yep! Keep the ratio that same as with whole rolled oats, and the texture is still super thick and creamy.
Sure can! Just 1-2 minutes in the microwave, and these oats are ready for a warmer pumpkin breakfast.
More Oatmeal Recipes
Looking for other oat-based recipes? Try some of our favorites below!
📖 Recipe
Pumpkin Overnight Oatmeal (Easy Fall Meal Prep Breakfast!)
- Total Time: 4 hours 10 minutes
- Yield: 2 servings 1x
Description
These pumpkin overnight oats are a nourishing fall breakfast that taste like pumpkin pie! Since they can be made ahead, they're great for back-to-school season when mornings get busier.
Ingredients
- 1 cup whole rolled oats
- 1 tablespoon chia seeds
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine salt
- 1 cup milk of choice
- ½ cup pumpkin purée
- ½ cup vanilla yogurt (I use Siggi's)
- 1 tablespoon pure maple syrup
- ½ teaspoon vanilla extract
- Optional toppings: Pecans, nuts/seeds, granola, yogurt, whipped cream
Instructions
- Combine dry ingredients. In a medium bowl, combine oats, chia seeds, salt, cinnamon, and pumpkin pie spice. Mix together.
- Add wet ingredients. Add the milk, yogurt, pumpkin, maple syrup, and vanilla extract. Stir all ingredients together until thoroughly combined.
- Chill. Place oats in an airtight container (such as jars or airtight glass storage containers) and chill for at least 3-4 hours, ideally overnight.
- Remove from fridge, top, eat. The next morning or when you're ready to eat, fetch your oats from the fridge and top with nuts, seeds, yogurt, or whipped cream.
Notes
- Storage & freezing instructions. Store the oats in an airtight container in the fridge for up to 5 days. You can freeze overnight for up to 3 months, and let them thaw in the fridge overnight before you plan to enjoy them.
- Cook time. These oats take at least 4 hours to soak in the fridge, but your kitchen efforts only last up to 10 minutes!
- Fewer dishes. Sometimes I like to make the oats directly in the container I plan to chill them in. That way you only need dirty up one bowl!
- Vegan version. Be sure to use a plant-based yogurt and milk instead of dairy. Some of my favorite brands for ultra-creamy vegan dairy: The Forager Project, Siggi's, Elmhurst milks, and Cocojune. All SO good!
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Breakfast
- Method: Chill
- Cuisine: American
Nutrition
- Serving Size: ½ recipe
- Calories: 368
- Sugar: 18.1 g
- Sodium: 374.2 mg
- Fat: 4.7 g
- Saturated Fat: 2.4 g
- Carbohydrates: 57 g
- Fiber: 9 g
- Protein: 17.6 g
- Cholesterol: 13.2 mg
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