These creamy and delicious pumpkin pie overnight oats are a nourishing, make-ahead breakfast that taste like pumpkin 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 prepare before chilling in the fridge overnight!
It's no secret that I love making all of my overnight oats recipes for their ease of prep, nourishment, super-satisfying taste and pillowy texture. And especially during pumpkin season, these pumpkin pie overnight oats truly hit the spot for fall flavor cravings! Making a batch of these overnight oats can save you tons of time on busy mornings because breakfast will be ready for you when you wake up. Plus, they only require a few minutes of hands-on time in the kitchen, and you get to wake up to a healthy breakfast already made the next morning. Let's make them!
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Ingredients
- Whole rolled oats - I recommend whole rolled oats for this particular recipe (not steel cut or quick oats). For gluten free oats, make sure to check the label on your oats for certified gluten free.
- Chia seeds - For added healthy fats, fiber, and protein, and to help absorb some of the liquid for thick and creamy results.
- Warming spices - I like to add both pumpkin pie spices AND cinnamon, but you can do either one or the other if desired! These are key to getting this recipe to taste like actual pumpkin pie.
- 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). It's worth noting that Siggi's has a seasonal pumpkin spice yogurt that would be so fun to try in these overnight oats.
- Milk - Any kind will work! Lately I've been using lactose-free dairy for a protein boost.
Please see the recipe card for full ingredient amounts.
Substitutions & Variations
- Toppings - We love pecans, granola, cacao nibs, pumpkin seeds, or other nuts and seeds for flavor and crunch. A sprinkle of homemade maple pecan granola would taste amazing! 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.
- 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! Note that honey is not vegan. I recommend adjusting sweetness based on how sweet your yogurt is.
- High protein - I talk all about protein overnight oats in this post, but to talk about it here as well, your milk, yogurt, and toppings all have protein potential. Choose high protein milk (dairy or plant-based), yogurt (strained yogurts such as skyr or Greek yogurt are best), and nuts or seeds to top your overnight oats for a protein boost.
How to Make These Overnight Oats
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 to combine, then cover and let sit in the fridge overnight (or for at least 3-4 hours). 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!
Pumpkin Pie 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.
Yes! In general, oats are a great source of fiber and micronutrients. Overnight oats in particular provide resistant starch, which helps feed your friendly gut bacteria.
Store pumpkin pie overnight oats in an airtight container or divide servings into glass jars to take on the go. These oats taste best when eaten within five days.
📖 Recipe
Pumpkin Pie Overnight Oats
- Total Time: 10 minutes
- Yield: 2 servings 1x
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
- Cook time. This recipe reflects hands-on time only, which is 10 minutes. It will actually be at least 3-4 hours (ideally overnight) before oats are ready to be eaten.
- Chilling the oats. 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. I love overnight oats because you can easily make them vegan! Simply be sure to use a plant-based yogurt and milk instead of dairy.
- Prep Time: 10 minutes
- 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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