Pumpkin pie overnight oats will make your autumn mornings a whole lot easier (and sweeter). Just stir a handful of ingredients together in a jar, let it sit overnight, and enjoy the next morning! And for a little extra pizazz, top it off with a dollop of yogurt and chopped pecans for the ultimate breakfast treat.
Pumpkin Overnight Oats – A Healthy Breakfast Treat
Despite the weather cooling down a bit, I’m still hooked on overnight oats. Why? Because there’s absolutely no cooking involved, which is a breakfast savior for busy mornings. Plus, it always sets a good tone for the day – it happily fills me up with soluble fiber, gives me energy, and satisfies my sweet cravings. A win all around.
With pumpkin season in full swing, pumpkin pie overnight oats is a no-brainer breakfast idea. Especially since most of us have extra cans of pumpkin puree stocked in our pantry this time of year! So if you’re a pumpkin fanatic like me, this is a great way to make use of the last quarter cup left of puree that you never know what to do with.
Pumpkin Pie Overnight Oats Ingredients
This recipe is essentially my basic overnight oats formula, but with the addition of pumpkin puree and pumpkin spice. Here’s what you’ll need, plus a few ingredient swaps if needed.
- Rolled Oats: I always get asked if you can use steel cut oats, but nothing beats old-fashioned rolled oats for the best texture. Also, if you’re gluten-free or celiac like I am, make sure that your bag of oats has a certified GF label on it.
- Milk: Sure, water is fine to use. But if you want a creamier texture, opt for regular milk or non-dairy milks. I personally love to use oat milk, cashew milk, or almond milk for maximum creaminess!
- Yogurt: You can use dairy or dairy-free yogurt, it’s up to you! But adding yogurt into the mix makes for a smoother, richer consistency.
- Chia Seeds: Since I always have a bag of chia seeds on hand, they’re perfect for mixing into overnight oats for added fiber and nutrients. And similar to how they expand in chia pudding, they also expand when added to overnight oats – resulting in a fluffier texture.
- Maple Syrup: There’s nothing like a drizzle of maple syrup for autumnal sweetness! I find that one tablespoon is the perfect amount. But you can always add more or less, or use honey if you prefer.
- Pumpkin Puree & Pumpkin Spice: Here we meet the two stars of the show – real pumpkin goodness and pumpkin pie spice!
- Vanilla Extract: Add a splash to enhance the overall pumpkin flavor. And if you’re looking for a new bottle, this Simply Organic version is my go-to!
Find the printable recipe with measurements below.
How To Make Pumpkin Overnight Oats
For a quick grab n’ go breakfast, I love to make single servings in these portable 16-ounce mason jars. Especially if you plan to add any toppings ahead of time. But if you’re just making the base recipe, these 1/4 liter Weck jars are runner up for easy storage.
- Stir it all together. Which means the oats, milk, yogurt, pumpkin puree, pumpkin spice, chia seeds, and maple syrup.
- Let it sit overnight. Place the jar or container in the fridge to let the oats soak overnight. You technically can enjoy them after 3 hours or so, but I find that letting them work its magic overnight brings out the best texture.
- Don’t forget the toppings! This is always optional, but why not go the extra mile to make your overnight oats taste even better! Keep on reading for different ways to spruce this recipe up.
Additional Add-Ins and Toppings
For me, extra add-ins and toppings are the fun part. They can offer a nutritional boost, added crunch, or a punch of refreshing, contrasting flavors. Here’s how to give your pumpkin oats a makeover.
- Seeds: Aside from chia seeds, stir in or sprinkle hemp seeds, flaxseeds, or sunflower seeds on top for an even more impressive nutritional breakfast!
- Nuts: The world is your oyster here, depending on what types of nuts you like. Think slivered almonds, chopped walnuts, hazelnuts, etc. Whatever you choose, it will add nuttiness and crunchiness.
- Fruits: A few seasonal fruits that will taste amazing with pumpkin are chopped apples or pears, dried cranberries, or sliced oranges.
Turn This Into A Tasty Breakfast Meal Prep
This is one of those “prep today and enjoy all week” types of meals. So grab your set of mason jars to get this breakfast meal prep going. Alternatively, you can make a bigger batch by doubling, or quadrupling the recipe and store in a large container. Then scoop out individual portions into bowls throughout the week.
- To Store: Overnight oats will keep for up to 4 days in the fridge.
- To Freeze: Yes, you can freeze overnight oats! Similar to my meal prep chia pudding, overnight oats will stay good for several months in the freezer. You may just need to stir in a little liquid to thin it out after thawing.
More Pumpkin Recipes
There’s no such thing as too much pumpkin right? So make the most of those pumpkin puree cans and whip up these pretty sweet recipes!
Pumpkin Pie Overnight Oats Recipe Video
Want to see how easy it is to make this recipe? Give the video below a watch!
Waking up to a prepped breakfast filled with cozy pumpkin flavors will always brighten up your morning. So, if you make a batch of pumpkin pie overnight oats, let me know how you like them! I’d love to hear what you think in the comments below.
Pumpkin Pie Overnight Oats
This pumpkin pie overnight oats recipe is a deliciously easy breakfast idea that will make your fall mornings a breeze!
In a sealable jar or bowl, add the rolled oats, almond milk, yogurt, pumpkin puree, chia seeds, maple syrup, vanilla, and pumpkin spice. Give it a stir until it’s well combined.
Let it soak in the fridge for at least 2 hours, but it’s best to soak overnight for 8 hours.
Top your pumpkin pie overnight oats with yogurt and chopped pecans, and enjoy!
- Overnight oats will expand about 10-15%, so make sure to not fill the container up to the brim!
- If you want to omit the Greek yogurt, totally fine! It just won’t be as creamy.
- If you make a large batch in a bowl, once it’s set and thickened overnight scoop out about 1 1/2 cup for a single serving.
Calories: 343kcal, Carbohydrates: 54g, Protein: 14g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 3mg, Sodium: 190mg, Potassium: 447mg, Fiber: 11g, Sugar: 16g, Vitamin A: 9543IU, Vitamin C: 3mg, Calcium: 347mg, Iron: 4mg
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