Pumpkin Overnight Oats
Pumpkin Overnight Oats is one of the most delicious fall breakfast recipes because it tastes just like a slice of pumpkin pie! It’s super easy to make and convenient too! Take about 5 minutes in the evening and wake up to fall-flavored, healthy pumpkin oatmeal. As an added plus, this meal is packed with protein, so you’ll stay satisfied right up until lunch!
Looking for a healthy breakfast with cozy fall flavors? Pumpkin overnight oats are a MUST try! They are tasty, filling and super simple to make. We like to make a few batches on Sunday, so we have a ready-to-go, nutritious breakfast to enjoy throughout the busy work week.
Why you’ll love this recipe
- Healthy. Made with all good-for-you ingredients! This is a hearty and convenient breakfast that has a more thick and creamy texture than cooked oatmeal.
- Easy. Simply stir a few ingredients together and you have the perfect make-ahead morning meal!
- So delicious. This overnight oats recipe is going to be your all-time favorite oatmeal option. Imagine having something that tastes like a slice of pumpkin pie for breakfast. Yum!
- Great for meal prep. Make ahead of time and wake up to a delicious, creamy bowl or jar of oatmeal. The consistency is similar to porridge or pudding.
I didn’t have almond milk so I used what I had in the fridge and I also added a few chocolate chips and it’s so good! Will definitely make it again!
— Dustin
Ingredients needed
This pumpkin pie overnight oats recipe is packed with wholesome ingredients. It’s a hearty, satisfying breakfast with a good balance of fat, protein, and carbs. Let’s talk details:
- Oats. For any overnight oats recipe, it’s best to use old–fashioned rolled oats. Do NOT use steel cut oats or quick oats.
- Milk. Whatever milk you enjoy will work great. I like unsweetened vanilla cashew or almond milk best.
- Canned pumpkin. Use 100% pure canned pumpkin. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
- Greek yogurt. This makes your oats super creamy and gives them a nice boost of protein. Use any favorite yogurt. I would recommend plain or vanilla yogurt, so that the pumpkin flavors really shine through.
- Chia seeds. These are optional, but I always add them to my overnight oats because they make the oats super thick and more filling.
- Pumpkin pie spice. This spice combination is what gives this that classic pumpkin pie flavor. Feel free to use cinnamon, if you don’t have pumpkin spice in your kitchen.
- Vanilla extract. Vanilla adds a nice flavor to the oats. Try subbing with almond extract for a nutty flavor.
- Sweetener. Use whatever you prefer to sweeten this, to taste. I personally like to use 1 1/2 packets of Stevia. You could also use 2-3 teaspoons of honey or maple syrup.
How to make this recipe
Overnight oats typically include a 1:1:1 ratio of oats, milk and yogurt. With this pumpkin overnight oats recipe, we’re adding an equal amount of pumpkin puree into the mix. It could not be easier – mix, soak and enjoy!
- Mix. Stir all of the ingredients (minus toppings) together in any jar, bowl or container. I like to use these 16-ounce wide mouth mason jars.
- Soak. Once you have all your ingredients stirred together, simply cover and put the oats in the refrigerator to soak and thicken overnight.
- Enjoy! When you’re ready for breakfast, grab from the fridge, add a splash of milk for a smoother consistency and give the oats a stir. Don’t forget your favorite toppings!
Make pumpkin pie spice
If you don’t have pumpkin pie spice: substitute with 1/2 tsp cinnamon, 1/8 tsp nutmeg and 1/8 tsp ginger and a very small pinch of ground cloves or allspice.
Expert tips
- Soak time. Soaking oats for at least 8 hours or overnight is recommended for the best texture and consistency. However, if you’re in a pinch for time, you can actually soak oats for just 2-4 hours with good results. The oats will become more thick and creamy as they absorb the liquid over time, so if you soak them for just 2 hours, they won’t have quite the same volume that they would if you soaked them for 8+ hours. They will still be delicious, though!
- Chia seeds. Adding chia seeds to the recipe is optional, but highly recommended. Because of their high mucilage fiber content, chia seeds can absorb up to 10 times their weight in liquid, turning these seeds into a thick, jelly-like substance. Adding chia seeds to your overnight oats will make them creamier and thicker, and they will help keep you fuller for longer.
- Warm them up. If you’re not a fan of the oatmeal being cold, you can remove the oats from the fridge about 30 minutes before you plan to eat them to take off the chill. You can also heat them in the microwave for 30 seconds to a minute or two, depending on preference. After warming, stir and add a bit more milk, as needed.
Variations
Feel free to change this recipe to make it your own. Here are some options:
- Mix-ins. Boost the nutrition by adding in 1/2 tablespoon of ground flaxseed or hemp seeds. You can also mix in mini chocolate chips, chopped walnuts or pecans to add nutty flavor and a lovely crunch.
- Fruit. Add chopped apples, pears, or berries!
- Yogurt. Use plain, vanilla, or pumpkin-flavored Greek yogurt.
- Gluten free. To make this recipe gluten free, be sure to look for a oats that are labeled as certified gluten-free.
- Vegan or dairy free. For vegan, dairy-free overnight oats, use nondairy yogurt.
Topping suggestions
There are so many ingredient options you can use for topping your oats! And, in my opinion, it’s the toppings that really take your healthy pumpkin overnight oats to the next level. My favorite toppings are:
- Unsweetened coconut flakes
- Raisins or dried cranberries
- Fresh fruit – blueberries, apple slices, banana slices
- Chopped pecans or walnuts or pumpkin seeds
- Chocolate chips
- Granola
- Nut butter – almond butter, peanut butter, or cashew butter
Frequently asked questions
Overnight oats is a no-cook method of making oatmeal. Instead of cooking it on the stovetop or in the microwave, you soak the raw oats with milk and typically a few other ingredients. As the oats soak, they will absorb the liquid and soften enough to eat uncooked. They need a bit of time to fully absorb the liquid and work great to soak all night long… hence the name overnight oats!
The best liquid for making overnight oats is definitely milk. You can use any kind of milk — dairy or non-dairy. If using non-dairy milk, it’s best to stick with unsweetened. We typically use unsweetened almond milk or cashew milk because that’s what we keep on hand. The addition of yogurt is great too because it will make overnight oats more filling, and give them a super creamy texture.
This recipe for overnight oatmeal is packed with good-for-you ingredients. It also has a great balance of macronutrients (healthy fats from chia seeds, complex carbs from the oats and protein from the Greek yogurt) making it a healthy breakfast choice with plenty of fiber.
Storage recommendation
How long do overnight oats last?
Pumpkin oats stay fresh in the fridge (in an airtight container or jar) for up to 5 days, which makes them a great meal prep option. I like to quintuple (is that even a word?) this recipe on Sunday and have a big batch ready, in the fridge, for the whole week. Wait to add any toppings, including fresh fruit, until just before you plan to eat the oats, so everything stays fresher longer. We do not recommend freezing.
Other favorite fall breakfast recipes
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Pumpkin Overnight Oats
Ingredients
- 1/3 cup old-fashioned rolled oats , gluten-free, if needed
- 1/3 cup unsweetened vanilla almond milk , or other preferred milk
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup plain or vanilla Greek yogurt
- 1/2-1 tablespoon chia seeds (optional, but works well to thicken the oatmeal)
- 1/2 teaspoon pumpkin pie spice or cinnamon
- 1/2 teaspoon vanilla or almond extract
- desired sweetener (I used 1 1/2 packets Stevia. 2-3 teaspoons honey or maple syrup would work well too.)
- optional toppings – raisins, craisins, shredded coconut, granola, seeds, nuts, nut butter
Instructions
- Combine all ingredients, except toppings, in a small bowl or jar with a lid. I like to use an almost empty jar of almond butter (if I have one) and the smaller mason jars. You can also just use a cereal bowl and cover it with plastic wrap.
- Cover and refrigerate overnight, or at least 4 hours.
- Enjoy cold or gently warmed in the microwave. Sprinkle with desired toppings and additional milk, as desired. I like to take my oatmeal out of the fridge about 10-20 minutes before I’m ready to eat. It’s chilled, but not super cold.
- It works great to make several servings at once, to enjoy throughout the week. Prepared oatmeal cups will keep well for about 5 days in the fridge.
Notes
- Warm version: Follow instructions as directed. When you’re ready to enjoy, pop it in the microwave and heat in 30 seconds increments until oats are of desired warmth.
- Meal prep: Feel free to double, triple, quadruple or quintuple the recipe to meal prep for the week. Oats will stay fresh, covered, in the fridge for up to about 5 days. Don’t add toppings until you’re ready to enjoy.
- Make it gluten free: Use certified gluten-free oats.
- Make it nut free: Don’t top with nuts or nut butter! You might enjoy toasted pumpkin seeds on top and a drizzle of sunbutter.
- Make it dairy free and vegan: Use a dairy-free yogurt variety.
Did you make this recipe?
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This was amazing, especially on a crisp fall morning.
So happy you enjoyed!
Yum! These were so good! I’ve had them everyday for the past week!
I didn’t have almond milk so I used what I had in the fridge and I also added a few chocolate chips and it’s so good! Will definitely make it again!
Yay! So glad that you enjoyed and thanks so much for your comment!
This pumpkin pie overnight oatmeal sounds like such a healthy treat. Yum! Pinning to try soon.
Great recipe, Kim! My kids and I have been enjoying this breakfast pretty much every morning. So tasty!
I love pumpkin but I’m on a vegan diet. Any ideas what I could use to sub for the yogurt? Or do you think I could skip the yogurt?
You can definitely try leaving it out, but I haven’t tried this so I’m not sure how it will come out. You could also use a dairy-free yogurt.
Yum! This is so good!
Loving this recipe! As someone who loves oatmeal, but finds it takes too long to make on rushed mornings, and it’s too hot to eat during the summer, cold overnight oats are perfect! I put it together the night before, then toss it in my lunch bag and eat it when I get to work.
I also enjoyed adding some shredded coconut mixed in for some texture and flavor.
Absolutely loved this overnight oatmeal! It had the best pumpkin flavor and I’ll definitely be making it on repeat!
This was delicious and I love that it kept me full for hours! Going to meal prep this for next week. Thanks for a great recipe!
These oats are my new favorite! They are delicious and filling. I’ve started adding a bit more milk to mine, as I prefer oats a bit milkier (about 1/4 cup more works well). Thanks for the recipe!
This recipe is so good! I love overnight oatmeal, but the pumpkin made it next level!
These were so delicious! It was the perfect quick morning breakfast, especially loved the pumpkin!