If you love cozy fall flavors and easy mornings, you’re going to love these Pumpkin Cranberry Overnight Oats.
This recipe is creamy, lightly spiced, and just the right amount of sweet.
It’s the kind of breakfast you can make the night before and just grab from the fridge in the morning—no stress, no cooking.
I started making this when I needed something filling but not heavy, and now it’s my go-to during pumpkin season.
What You’ll Need
- 1/2 cup rolled oats
- 1/2 cup milk (any kind)
- 1/4 cup pumpkin purée
- 2 tablespoons plain Greek yogurt
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon vanilla extract
- 2 tablespoons dried cranberries
- 1 tablespoon chia seeds
- Pinch of salt
- Optional toppings: chopped pecans, more maple syrup, or a dollop of Greek yogurt
Why I Love This Recipe
This recipe checks all the boxes for me. It’s comforting, easy, and totally satisfying. I first made this in late October, when the mornings were getting cold and I wanted something cozy but fast. The pumpkin and cranberries together? A match made in fall heaven.
- No cooking needed
- Done in 5 minutes flat
- Packed with fiber and flavor
- Stays good in the fridge for days
- Super customizable
Makes
2 servings
Total Time
5 minutes to prep, rest overnight
Macros (Per Serving)
- Calories: 270
- Protein: 9g
- Carbs: 36g
- Fat: 9g
- Fiber: 6g
- Sugar: 10g
Why This Recipe Works (Quick Science)
Oats absorb liquid overnight, softening without any heat. The chia seeds help thicken the mix because they gel up in the liquid, making it creamy. Pumpkin purée adds moisture and fiber, while Greek yogurt adds creaminess and protein. It’s all about that balance of texture and flavor.
Common Mistakes
- Using steel-cut oats: They won’t soften enough overnight.
- Skipping the chia seeds: You’ll lose that thick, pudding-like texture.
- Not enough liquid: Your oats will be dry and hard in the morning.
- Adding toppings the night before: Nuts and fresh fruit are best added in the morning so they stay crunchy and fresh.
What to Serve With
- Hot coffee or chai latte
- A banana or apple slices
- A hard-boiled egg for extra protein
- A warm slice of toast with butter
FAQ
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and mushier.
Can I make this dairy-free?
Totally! Just use a plant-based milk and yogurt.
How long does it last in the fridge?
Up to 4 days in a sealed container.
Can I warm it up in the morning?
Yes, just microwave for 30-45 seconds if you prefer it warm.
Is it okay to use canned pumpkin pie filling?
You can, but skip the added spices and sweetener or it’ll be too much.
Tools You’ll Need
- Mixing bowl
- Spoon
- Measuring cups & spoons
- Mason jar or container with lid
Substitutions and Variations
- Use almond milk or oat milk instead of dairy milk
- Sub honey for maple syrup
- Add walnuts or almonds instead of pecans
- Use raisins or chopped dates instead of cranberries
- Mix in protein powder for a boost
Make Ahead Tips
Make up to 3-4 jars at once for quick grab-and-go breakfasts all week long. Store sealed in the fridge.
Instructions
Step 1: Add oats to a mixing bowl
Add 1/2 cup rolled oats to a medium mixing bowl.
Step 2: Add pumpkin purée and Greek yogurt
Spoon in 1/4 cup pumpkin purée and 2 tablespoons plain Greek yogurt into the oats.
Step 3: Pour in milk
Pour in 1/2 cup milk of your choice over the oats and pumpkin mix.
Step 4: Add sweetener and flavor
Add 1 tablespoon maple syrup, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/4 teaspoon vanilla extract, and a pinch of salt.
Step 5: Add chia seeds and cranberries
Sprinkle in 1 tablespoon chia seeds and 2 tablespoons dried cranberries.
Step 6: Stir everything together
Stir the mixture well until everything is evenly combined.
Step 7: Transfer to a jar
Spoon the oat mixture into a mason jar or container with a lid.
Step 8: Chill overnight
Seal the jar and place it in the fridge for at least 6 hours, or overnight.
Step 9: Add toppings and serve
In the morning, give your oats a good stir. Top with chopped pecans, an extra drizzle of maple syrup, or a dollop of Greek yogurt if you like. Serve chilled or warm it up for 30 seconds in the microwave.
Leftovers & Storage
Store in the fridge in a sealed container for up to 4 days. Add fresh toppings in the morning to keep things crunchy and bright. You can also double or triple the recipe for meal prep.
Conclusion
Pumpkin Cranberry Overnight Oats are cozy, simple, and totally satisfying. Once you make these, they’ll become part of your morning routine. Let me know how yours turn out or if you gave them your own twist—drop a comment and share!
