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pumpkin overnight oats served in a small jar with a spoon

Pumpkin Overnight Oats

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A quick and easy, no cooking required, make-ahead breakfast with my favorite Fall flavors!
Course Breakfast
Cuisine American
Keyword pumpkin overnight oats, Pumpkin Pie Overnight Oatmeal
Prep Time 5 mins
Total Time 5 mins
Servings 1 serving
Calories 238
Author Kim


  • 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.



QUICK MICROWAVE 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 & VEGAN: Use a dairy-free yogurt variety.
Photos by Sasha at Eat Love Eats.


Serving: 1serving | Calories: 238kcal | Carbohydrates: 33g | Protein: 15g | Fat: 7.3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.2g | Cholesterol: 3.3mg | Sodium: 95mg | Potassium: 192mg | Fiber: 11g | Sugar: 6g