These pumpkin pie overnight oats are an easy make-ahead breakfast that captures the flavors of pumpkin pie while staying wholesome. Creamy oats, chia seeds, pumpkin puree and warming spices combine into a satisfying, refrigerator-ready meal that’s great for busy mornings or a cozy fall treat.
3 Reasons to Love This Easy Breakfast
- Pumpkin pie for breakfast – All the comforting fall spices and pumpkin flavor without the oven or the extra sugar of a dessert.
- Simple meal prep – Make a batch at once and portion into jars to enjoy several days of ready-to-eat breakfasts.
- No baking required – Everything is stirred together and refrigerated; no cooking needed to enjoy creamy, blended flavors.
Pleasing Pumpkin Pie Overnight Oats
If you love dessert-inspired breakfasts, these pumpkin overnight oats are a great option. They take the rich, spiced notes of pumpkin pie and pair them with the smooth texture of classic overnight oats. The result is a filling, nutritious breakfast that still feels indulgent.
This recipe is perfect for fall but enjoyable any time you want a cozy, spiced breakfast. It’s easy to double or triple the quantities so you have breakfasts ready for the week, and it stores well in the fridge for several days.
What Are Overnight Oats?
Overnight oats are a no-cook breakfast made by combining rolled oats, a milk of your choice, and often chia seeds or yogurt, then letting the mixture rest in the refrigerator overnight to thicken. They’re convenient, customizable, and transportable—great for meal prep. Pumpkin overnight oats simply add pumpkin puree and warm spices like cinnamon and pumpkin pie spice to that basic mix for a seasonal twist.
How to Make Pumpkin Overnight Oats
- Gather two to three small jars or airtight containers for individual servings.
- Combine the oats, chia seeds, pumpkin pie spice, cinnamon, sugar, yogurt or coconut cream, pumpkin puree, milk, vanilla and maple syrup in a mixing bowl. Stir well to break up any clumps and distribute the pumpkin and spices evenly.
- Divide the mixture between jars, seal them, and refrigerate overnight (or at least 4–6 hours) so the oats and chia seeds can absorb the liquid and thicken.
- In the morning, stir each jar and add a splash of milk if you prefer a looser texture. Top with nuts, a sprinkle of cinnamon or a dollop of whipped topping if desired, then enjoy cold or warmed briefly in the microwave.
Pumpkin Pie Overnight Oats Tips
- Sweetness: Start with the lower amount of maple syrup. Taste after chilling and add more if you prefer a sweeter breakfast.
- Texture: The mixture will thicken as it chills. If it’s too firm, stir in a little extra milk to reach your preferred consistency.
- Toppings: Fresh berries, toasted pecans, a sprinkle of brown sugar or a small spoonful of whipped topping make great finishing touches and add texture contrast.
- No yogurt? Use coconut cream instead for a thick, dairy-free option—just whisk it well to remove any lumps before combining.
Tools You Need
- Small resealable jars or airtight containers
- Mixing bowl and spoon
- Measuring cups and spoons
If you try this recipe, leave a note in the comments or share how you topped your oats. Feedback helps others and makes it easier to adapt the recipe for different preferences.
Pumpkin & Overnight Oats Recipes
If you enjoy this flavor, try other cozy overnight oat variations like vanilla-coconut, cinnamon, or chocolate for simple, make-ahead breakfasts.
Breakfast
Vanilla Coconut Overnight Oats
Breakfast
Baked Pumpkin Donuts
Smoothies
Pumpkin Pie Smoothie (Vegan)
Breakfast
Almond Joy Overnight Oats
Pumpkin Overnight Oats
Pin
Equipment
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Chia Seeds
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Mini Glass Jars
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Coconut Cream (optional)
Ingredients
Pumpkin Pie Overnight Oats
- 1 cup old-fashioned rolled oats
- 2 teaspoons chia seeds
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 3 teaspoons brown sugaror coconut sugar
- 6 tablespoons vanilla yogurtor coconut cream
- 2/3 cup 100% pure pumpkin puree
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 2-4 teaspoons pure maple syrupoptional, but recommended
Optional Topping
- Cinnamon, pecans, whipped topping
- Brown sugar or additional maple syrup
Instructions
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Set aside 2–3 resealable jars or containers for individual portions.
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Add all ingredients to a mixing bowl and stir until evenly combined and smooth. If using coconut cream, whisk to eliminate any lumps so the texture is creamy.
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Divide the mixture between jars, add any dry toppings you like, and seal the lids.
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Refrigerate overnight, up to 5 days. The oats will thicken with time; stir in extra milk if you want a thinner consistency. Enjoy cold or warm briefly in the microwave in 20-second intervals until heated through.
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If you make this recipe, please leave a comment and review to help others discover it.
Notes
- *Coconut cream provides a thick, rich texture when mixed into overnight oats. If you prefer non-dairy yogurt, choose a variety you enjoy since its flavor will be noticeable.
- Storage: Store refrigerated for up to 5 days. If you use very fresh homemade nut milk or other perishable ingredients, consume within 2–3 days for best quality.
- Vegan option: Use coconut cream or non-dairy yogurt and non-dairy milk; top with vegan whipped topping if desired.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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