Pumpkin Overnight Oats
One of my favorite easy breakfast recipes is Pumpkin Overnight Oats because it tastes just like a slice of pumpkin pie! It’s super convenient too! Take about 5 minutes in the evening and wake up to fall-inspired, healthy pumpkin oatmeal. As an added plus, this recipe is packed with protein, so you’ll stay satisfied right up until lunch!
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
Looking for a healthy breakfast idea with cozy fall flavors? I have just the recipe for you, my friend. These pumpkin overnight oats are delicious, filling and super simple to make. I like to make a few batches on Sunday, so I have a ready-to-go, nutritious breakfast 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 oats recipe. Imagine having 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.
Pumpkin Pie Overnight Oats are packed with wholesome ingredients. They also make for a hearty, satisfying breakfast with a good balance of fat, protein, and carbs in the ingredients. 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. This recipe could not be easier – mix, soak and enjoy!
- Mix. Mix all of the ingredients (minus toppings) 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 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!
- 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.
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 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
- Nut 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!
Overnight oats are intended to be eaten cold, but you can definitely eat them warmed up, if you prefer. If you think cold oatmeal sound unappealing, I recommend giving it a try. I actually like to take my overnight oats out of the fridge about 10 to 15 minutes before I plan to eat them, so they’re not super cold but still have a chill. If it turns out you don’t enjoy the cold oats, pop them in your microwave, and cook in 30 second increments until the oats are heated to your liking.
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.
Overnight oats will typically stay good 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 overnight oats on hand, 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 they stay fresher longer.
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
- 1/3 cup old-fashioned rolled oats (gluten-free, if needed)
- 1/3 cup unsweetened vanilla almond milk (any milk works)
- 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
- 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.