Introduction

Start your day with the cozy flavors of fall by making these Pumpkin Pie Overnight Oats. They’re creamy, naturally sweetened, and packed with warm spices for a deliciously comforting breakfast that’s ready when you are.

The image shows a glass jar filled with pumpkin oats, which have a creamy, orange color with bits of oats visible throughout. It is topped with a dollop of white whipped cream, a few whole pecans, and sprinkled chopped nuts. The jar is placed on a white marble surface with some scattered oats and nuts around it. In the background, there are two small orange pumpkins and a small white bowl with oats. The scene looks cozy and autumn-themed, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup rolled oats
1/2 cup non-dairy milk or regular milk
1/4 cup non-dairy yogurt or regular yogurt (optional)
1/4 cup pumpkin puree (not pie filling)
1 tbsp maple syrup
1/2 tbsp chia seeds
1 tsp vanilla extract
1/2 tsp pumpkin spice
1/4 tsp ground cinnamon (optional)
1/8 tsp salt
Optional toppings: chopped pecans, whipped cream, yogurt, granola

Instructions

Step 1: In a jar, combine rolled oats, milk, yogurt (if using), pumpkin puree, maple syrup, chia seeds, vanilla extract, pumpkin spice, cinnamon (if using), and salt. Stir well to mix all ingredients evenly.
Step 2: Seal the jar with a lid and refrigerate overnight, or for at least 4 hours, to allow the oats to soften and flavors to meld.
Step 3: In the morning, remove the lid and stir the oats. Add a splash of milk if you prefer a thinner consistency.
Step 4: Enjoy the oats straight from the jar or transfer to a bowl. Top with your favorite toppings such as chopped pecans, whipped cream, yogurt, or granola before serving.

Tips & Variations

Use pumpkin puree, not pumpkin pie filling, to control the sweetness and spices.
Add your favorite nuts or seeds for extra crunch and nutrition.
Swap maple syrup for honey or agave syrup to change the sweetness profile.
Try adding a touch of espresso powder for a subtle mocha flavor.

Storage

Store the overnight oats in a tightly sealed jar or container in the refrigerator. They are best enjoyed within 24 hours but can be kept for 2 to 3 days. Stir well before serving and add extra milk if needed to adjust consistency after storage.

How to Serve

A small clear glass jar filled with three layers: the bottom two layers are a thick, creamy, orange mixture with visible oats and spices, the third layer is white whipped cream topping, sprinkled with chopped nuts and a whole pecan on top. The jar sits on a white marbled surface with scattered oats around it. In the background, there are small orange pumpkins and a bowl of oats with cinnamon sticks behind the jar. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply use non-dairy milk and yogurt to keep the recipe vegan-friendly.

Can I prepare these oats without yogurt?

Absolutely. Yogurt is optional and adds creaminess, but you can omit it and the oats will still turn out delicious and creamy from the chia seeds and milk.

Pumpkin Pie Overnight Oats Recipe

Print Recipe

★★★★★

4.8 from 50 reviews

Pumpkin Pie Overnight Oats are a delicious and nutritious fall-inspired breakfast that combines rolled oats, pumpkin puree, warm spices, and a touch of maple syrup. This no-cook, make-ahead breakfast can be enjoyed straight from the jar or topped with your favorite nuts, yogurt, or granola for added texture. Perfect for busy mornings and those seeking a cozy, dairy-free or vegan option.

Author: Maya
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 4 hours 5 minutes
Yield: 1 serving 1x
Category: Breakfast
Method: No-Cook
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Overnight Oats

1/2 cup rolled oats
1/2 cup non-dairy milk or regular milk
1/4 cup non-dairy yogurt or regular yogurt (optional)
1/4 cup pumpkin puree (not pie filling)
1 tbsp maple syrup
1/2 tbsp chia seeds
1 tsp vanilla extract
1/2 tsp pumpkin spice
1/4 tsp ground cinnamon (optional)
1/8 tsp salt

Optional Toppings

Chopped pecans
Whipped cream
Yogurt
Granola

Instructions

Combine Ingredients: In a jar, add the rolled oats, milk, yogurt (if using), pumpkin puree, maple syrup, chia seeds, vanilla extract, pumpkin spice, cinnamon (optional), and salt. Stir well to thoroughly mix all the ingredients.
Refrigerate Overnight: Seal the jar with a lid and place it in the refrigerator for at least 4 hours or overnight. This resting time allows the oats to soak and absorb the flavors for a creamy texture.
Serve: The next morning, remove the lid and stir the oats. Add a splash of milk if you prefer a thinner consistency. Serve directly from the jar or transfer to a bowl.
Add Toppings: Top the oats with your choice of chopped pecans, whipped cream, additional yogurt, or granola to add texture and extra flavor. Enjoy your pumpkin pie-flavored breakfast!

Notes

How to store: Overnight oats are best enjoyed within 24 hours but can be kept in the refrigerator for up to 2-3 days if tightly sealed.
Toppings: Customize your bowl with your favorite toppings such as nuts, whipped cream, extra yogurt, or granola for added crunch and taste.
This recipe is versatile and can be made dairy-free or vegan by choosing plant-based milk and yogurt alternatives.
Use pumpkin puree and not pumpkin pie filling to avoid added sugars and spices.

Keywords: pumpkin pie, overnight oats, vegan breakfast, gluten free, fall recipes, easy breakfast, healthy oats, make ahead breakfast, pumpkin spice oats