These Toasted Marshmallow Pumpkin Overnight Oats are everything cozy mornings are made of.
Creamy pumpkin oats with fall spices, a buttery graham cracker crumble, and ooey-gooey toasted marshmallows on top.
It tastes like pumpkin pie met a campfire s’more.
You mix everything the night before, and in the morning you’ve got a breakfast that feels like dessert.
Why I Love This Recipe
This recipe is a fall favorite in our house and always makes the morning feel extra special. I started making these oats on cool September mornings when pumpkin cravings hit hard, and now it’s become a go-to all season.
- You can prep it the night before in 5 minutes
- It tastes like dessert but fuels you like breakfast
- You only need a few simple ingredients
- That toasted marshmallow top is total comfort food
Makes
2 servings
Time
Prep: 10 minutes
Chill: Overnight (or at least 4 hours)
Finish: 5 minutes in the morning
Macros (Per Serving, Approximate)
- Calories: 380
- Protein: 9g
- Fat: 10g
- Carbs: 63g
- Fiber: 6g
- Sugar: 20g
Why This Recipe Works (Quick Science)
Oats soak up the liquid overnight, softening without cooking. Pumpkin purée adds fiber and creaminess, while chia seeds help thicken the texture. Marshmallows brown quickly under heat because of their sugar content, giving that perfect golden crust in seconds.
Common Mistakes
- Using hot oats – This recipe is meant to be cold overnight oats. Let it chill for the full time.
- Skipping the chia seeds – They help thicken the oats. Without them, it may be too runny.
- Not toasting marshmallows right – Keep an eye on them, they brown super fast!
What You’ll Need
- 1 cup old-fashioned rolled oats
- ¾ cup milk (any kind)
- ½ cup canned pumpkin purée
- 2 tbsp maple syrup
- 1 tbsp chia seeds
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp vanilla extract
- Pinch of salt
- ¼ cup mini marshmallows
- 2 graham crackers, crushed
- 1 tbsp unsalted butter
Pro Tips
- Use a mason jar with a tight lid so you can shake it instead of stirring
- Add the marshmallows right before eating so they stay fluffy
- Warm it up for 20 seconds if you like warm oats
- Crush graham crackers just before topping so they stay crunchy
- Make a double batch — it keeps well for a few days
Tools Needed
- Mason jar or sealable container
- Mixing bowl
- Spoon
- Small skillet
- Kitchen torch or oven broiler
Substitutions and Variations
- Use Greek yogurt instead of milk for extra protein
- Try almond butter drizzled on top
- Sub maple syrup with honey or agave
- Use dairy-free marshmallows if needed
- Add a few chocolate chips for extra s’mores vibes
Make Ahead Tips
You can make the oats 2–3 days in advance. Keep marshmallows and crumble separate until ready to serve.
Instructions
Step 1: Mix the Overnight Oats
In a mixing bowl, combine 1 cup old-fashioned rolled oats, ¾ cup milk, ½ cup canned pumpkin purée, 2 tbsp maple syrup, 1 tbsp chia seeds, 1 tsp pumpkin pie spice, ½ tsp cinnamon, ½ tsp vanilla extract, and a pinch of salt. Stir until well mixed.
Step 2: Chill Overnight
Transfer the oat mixture into 2 mason jars or containers. Seal and place in the fridge overnight, or for at least 4 hours.
Step 3: Make the Graham Cracker Crumble
In a small skillet, melt 1 tbsp unsalted butter over medium heat. Add 2 crushed graham crackers and stir for 2–3 minutes until golden and fragrant.
Step 4: Toast the Marshmallows
Top the oats with ¼ cup mini marshmallows. Use a kitchen torch to toast until golden brown. If you don’t have a torch, broil in the oven for 30–60 seconds.
Step 5: Add Graham Cracker Crumble & Serve
Sprinkle the toasted graham cracker crumble over the toasted marshmallows and serve immediately.
Leftovers and Storage
Store leftovers (without marshmallows and crumble) in the fridge for up to 3 days. Add toppings just before serving for best texture.
What to Serve With
- Hot coffee with cinnamon or pumpkin spice
- A side of Greek yogurt with honey
- Fresh apple slices or pear
FAQ
Can I use quick oats?
Yes, but the texture will be softer and less chewy.
Can I make it dairy-free?
Totally! Use any non-dairy milk and vegan butter.
Can I skip the marshmallows?
Sure, it’ll still taste like pumpkin pie oats.
Can I eat it warm?
Yes! Just microwave it for 30–40 seconds without the marshmallows, then toast them separately.
Time to Dig In
These Toasted Marshmallow Pumpkin Overnight Oats are your cozy breakfast dream come true. They’re quick, comforting, and taste like fall in a jar. Try them out and let me know how it turned out — I’d love to hear your twists, questions, or favorite toppings!
