If you love cozy fall flavors and easy breakfasts, these Pumpkin Pie Overnight Oats are your new best friend.
They’re creamy, spiced just right, and taste like dessert—but with good-for-you ingredients.
The best part? You can make them in 5 minutes the night before and wake up to something delicious waiting in the fridge.
What You’ll Need
- 1/2 cup old-fashioned rolled oats
- 1/2 cup milk (any kind, dairy or non-dairy)
- 1/4 cup canned pumpkin purée
- 1/4 cup plain Greek yogurt
- 1 tablespoon chia seeds
- 1 to 2 teaspoons maple syrup (adjust to taste)
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: whipped cream, crushed pecans, extra cinnamon
Why I Love This Recipe
I’ve made these oats so many times—especially when I want something comforting but don’t want to stand over the stove. They taste like pumpkin pie filling and give you all the cozy fall feels, without any baking.
- Just 5 minutes to make
- Perfect for busy mornings
- Full of fall flavor
- Balanced and filling
- Great texture from the oats and chia
Makes
1 serving (easily doubled or tripled)
Prep time: 5 minutes
Chill time: 4–8 hours (overnight is best)
Macros (Per Serving)
Calories: 300
Protein: 12g
Carbs: 38g
Fat: 10g
Fiber: 8g
Sugar: 8g (from pumpkin and maple syrup)
Why This Recipe Works (Quick Science)
The oats soak up the liquid overnight, softening into a pudding-like texture. Chia seeds help thicken it up by absorbing the milk and forming a gel. Pumpkin purée adds moisture and flavor, while the Greek yogurt brings creaminess and protein. Spices like cinnamon and pumpkin pie spice bring that warm, nostalgic taste.
Common Mistakes
- Using quick oats – They get too mushy. Stick to old-fashioned rolled oats.
- Not mixing well – You want everything evenly combined so the flavors are balanced.
- Skipping the chia seeds – These help thicken it. Without them, the texture will be too thin.
- Not chilling long enough – The oats need at least 4 hours to soften and absorb the flavors.
What to Serve With
- A hot latte or coffee with cinnamon on top
- Sliced apples or pears on the side
- A boiled egg or two for extra protein
- Toast with almond butter
FAQ
Can I use steel-cut oats?
No, they won’t soften enough overnight. Use rolled oats only.
Can I make it dairy-free?
Yes! Use plant-based milk and a dairy-free yogurt.
Is it sweet?
Lightly sweet. You can add more maple syrup if you want it sweeter.
How long does it last?
Up to 3 days in the fridge.
Pro Tips
- Use a mason jar or container with a tight lid for easy storage and grab-and-go breakfast.
- Stir well before putting it in the fridge so the chia seeds don’t clump.
- Taste it before chilling and adjust spices or sweetness.
- Add toppings right before serving for best texture.
- You can heat it in the microwave in the morning if you like it warm.
Tools Required
- Mason jar or sealable container
- Measuring spoons and cups
- Small mixing bowl
- Spoon
Substitutions and Variations
- No chia seeds? Use 2 tablespoons of ground flaxseed instead.
- No Greek yogurt? Sub with regular yogurt or a dairy-free version.
- Maple syrup swap – Honey or agave works too.
- Add-ins – Try raisins, chopped dates, or mini chocolate chips.
- Protein boost – Stir in a scoop of vanilla protein powder.
Make Ahead Tips
Make 2–3 jars at once and store in the fridge for up to 3 days. Don’t add toppings until you’re ready to eat.
Instructions
Step 1: Add oats, pumpkin, and yogurt to a bowl
Add 1/2 cup rolled oats, 1/4 cup canned pumpkin purée, and 1/4 cup plain Greek yogurt to a small mixing bowl.
Step 2: Pour in milk
Add 1/2 cup milk to the bowl.
Step 3: Add chia seeds, maple syrup, spices, vanilla, and salt
Add 1 tablespoon chia seeds, 1–2 teaspoons maple syrup, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon cinnamon, 1/2 teaspoon vanilla extract, and a pinch of salt to the bowl.
Step 4: Mix everything together
Stir well until everything is fully combined and creamy.
Step 5: Transfer to a jar and chill
Scoop the mixture into a jar or container with a lid. Seal and place in the fridge for at least 4 hours or overnight.
Step 6: Serve and top
Take it out of the fridge. Stir if needed. Top with whipped cream, crushed pecans, and a sprinkle of cinnamon.
Leftovers and Storage
Store in an airtight container in the fridge for up to 3 days. Wait to add toppings until right before eating so they stay fresh and crunchy.
Conclusion
These Pumpkin Pie Overnight Oats are pure fall comfort in a jar—and they make mornings so much easier. I hope you love them as much as I do. If you try it, leave a comment below and let me know how it turned out or if you have any questions. I’d love to hear what twist you put on it!
