Pumpkin pie overnight oats hit differently once the leaves turn and the morning air feels crisp. I remember first trying this cozy combo on a chilly October morning while prepping ahead for a chaotic week of recipe testing. It started as a spontaneous blend of pumpkin puree, cinnamon, and oats I had leftover from a batch of pumpkin zucchini muffins. That one jar became my morning obsession for the whole season. This recipe brings together fall flavors, a touch of maple, and the satisfying creaminess of oats—without requiring a stove. It’s easy, healthy, and stores well for those busy mornings when you just need to grab and go. Whether you’re into cozy autumn breakfasts or just crave something creamy and spiced, these pumpkin pie overnight oats are the perfect answer.
Table of Contents
The Story & Intro
Pumpkin Pie Flavor Without the Work
You don’t need a pie crust or oven for this breakfast—just a jar and a spoon. By using canned pumpkin and warm spices like nutmeg and cinnamon, you get the full flavor of pumpkin pie in a creamy, chilled form. What’s even better? You can prep 3–4 jars in under 10 minutes and have breakfast ready for nearly half the week.
Where the Recipe Came From
Back when I was developing ideas for more fall-ready meal preps, I combined my favorite oatmeal base with leftover pie filling and oat milk. The outcome reminded me of a lightened-up version of Thanksgiving dessert. It felt indulgent, yet wholesome. Especially paired with a crumble of vanilla nut granola, it’s a jar I now crave even outside of fall.
Ingredients & Tips
What You’ll Need for Pumpkin Pie Overnight Oats
Here’s what goes in:
- Old-fashioned rolled oats (don’t use quick oats—they get mushy)
- Pumpkin purée (not pumpkin pie filling!)
- Greek yogurt or non-dairy yogurt
- Chia seeds
- Maple syrup or honey
- Pumpkin spice blend (or cinnamon, nutmeg, and ginger)
- A pinch of salt
- Milk of choice (almond, oat, dairy—all work)
These ingredients combine into a thick, spoonable mix that chills overnight and tastes like dessert for breakfast.
Make It Extra Creamy & Customizable
To thicken the oats even more, use a 1:1 ratio of yogurt and milk. Want extra protein? Add a scoop of vanilla or cinnamon protein powder. Prefer it sweeter? Use mashed banana instead of maple. And don’t forget a crunchy topping. A dash of zucchini oatmeal pancake crumbs or crushed pecans brings great contrast.
Print
Pumpkin Pie Overnight Oats
- Total Time: 5 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
Pumpkin Pie Overnight Oats are a creamy, spiced fall breakfast made with real pumpkin puree, oats, and warm spices. A healthy, prep-ahead treat in a jar.
Ingredients
- 1/2 cup rolled oats
- 1/3 cup pumpkin purée
- 1/2 cup milk of choice
- 1/4 cup Greek yogurt
- 1 tbsp chia seeds
- 1–2 tbsp maple syrup
- 1 tsp pumpkin spice
- 1/4 tsp cinnamon
- Pinch of salt
Instructions
- Combine all ingredients in a jar or container with a lid.
- Stir well or shake to mix thoroughly.
- Refrigerate overnight or at least 6 hours.
- In the morning, stir and add toppings like granola or chopped pecans.
- Enjoy cold or microwave for 45 seconds if you prefer warm oats.
Notes
To boost protein, add a scoop of vanilla protein powder. For crunch, top with crushed granola or pumpkin seeds just before eating.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 10mg
Keywords: pumpkin pie overnight oats, healthy fall breakfast, make-ahead oats
Storage, Prep & Serving Ideas
Meal Prep That Actually Stays Fresh
These oats stay good for up to 5 days in the fridge, making them ideal for Sunday prep. Store them in mason jars with lids or reusable glass containers. The pumpkin flavor intensifies over time, so day 2 and 3 usually taste even better.
Toppings to Try (Beyond Whipped Cream)
Sure, whipped cream is classic, but you can also top with:
- A swirl of almond butter
- Crushed walnuts or granola
- A dollop of vanilla yogurt
- A sprinkle of cinnamon sugar
Pairing this with a savory option like tortellini pumpkin pasta for lunch is the best way to carry the fall vibes all day.
FAQs
Can I use steel-cut oats?
Not recommended. They don’t soften well overnight without cooking. Stick with rolled oats.
Can this be made vegan?
Absolutely. Just use a plant-based yogurt and your favorite non-dairy milk. Maple syrup is already vegan.
Can I heat it up?
Yes! Microwave for 45–60 seconds if you prefer warm oats, but most people love the cold, creamy texture.
How long does it last in the fridge?
Up to 5 days, though the texture is best between days 2 and 4.
Is it kid-friendly?
Kids love this recipe when it’s lightly sweetened and served with crushed graham crackers on top.
Can I freeze overnight oats?
Technically yes, but it alters the texture. Better to make fresh weekly batches.
Conclusion
Pumpkin pie overnight oats blend convenience with classic fall flavor. They’re perfect for anyone who wants to eat well on busy mornings without sacrificing taste or texture. Whether you love warm spices, creamy textures, or prepping ahead, this breakfast delivers. Keep a jar on hand, and you’ll thank yourself every chilly morning.