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These pumpkin overnight oats combine pumpkin puree, warm spices, and hearty oats for a delicious make-ahead breakfast that tastes like fall in a jar.
Ever since I’ve hit upon my perfect overnight oats recipe, I can’t stop riffing on flavors. With the change of seasons, of course I had to create a pumpkin spin. These pumpkin overnight oats are super cozy, require only 5 minutes of prep, and are easy for busy mornings!
I love that this recipe serves two perfectly, making it great for meal prep. The creamy pumpkin adds a creamy texture, offset by maple syrup and warm spices. I’m more of an overnight oats person than Alex is, but we both loved the flavor of this one!
Tips for perfect pumpkin overnight oats
After making several flavor variations of overnight oats, I’ve come up with the ideal formula. I like to make two servings at once in a large container, then add them to a smaller jar if desired. Here are a few tips for making the recipe:
- Use pure pumpkin puree, not pumpkin pie filling. Pre-spiced pie filling makes the oats overly sweet. Stick with plain pumpkin puree and build your own spice blend. Keep in mind, pumpkin adds bitterness, so offsetting with the maple syrup is key.
- Always use rolled oats. Avoid steel cut oats: they don’t soften overnight (the texture is more like uncooked rice0.
- Don’t skip the chia seeds. That half tablespoon creates the perfect creamy consistency without making the oats gloppy.
- Use a little Greek yogurt, if you like. To add protein, I tried this recipe both with milk and with half milk and Greek yogurt. It tastes great both ways. I also like topping with a little maple-sweetened Greek yogurt.
Got more time? My favorite pumpkin breakfast of all time is this pumpkin baked oatmeal!
Creative serving ideas and toppings
There are loads of creative ways to top this oatmeal. Here are a few favorite ideas:
- Chopped pecans or walnuts for satisfying crunch
- A drizzle of almond butter for extra filling protein
- Fresh apple chunks to complement the fall flavors (I like Pink Lady apples for a crisp tart crunch)
- Toasted pumpkin seeds for textural contrast
- A dollop of Greek yogurt for added protein and tanginess
- Maple syrup or honey if you prefer extra sweetness
A note on serving temperature
Overnight oats are traditionally served cold, and I suggest serving them that way. But if you prefer them warm, microwave for 30-60 seconds and stir well. However, I would probably just make this pumpkin oatmeal instead.
Storage and meal prep instructions
These pumpkin overnight oats store in the refrigerator for up to 3 days. I like to prepare 4-6 servings on Sunday evening, which gives Alex and me healthy breakfasts for the first half of the week.
You can prepare them in individual portions or make a larger batch in one container. I’ve found I prefer making them in one larger container and portioning them out as needed.
Dietary notes
This pumpkin overnight oats recipe is naturally vegetarian and becomes vegan when made with plant-based milk. It’s also naturally gluten-free when using certified gluten-free oats, dairy-free with non-dairy milk, and nut-free if you avoid nut-based milk alternatives.
Pumpkin Overnight Oats
These pumpkin overnight oats combine pumpkin puree, warm spices, and hearty oats for a delicious make-ahead breakfast that tastes like fall in a jar.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 1x
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Ingredients
For the overnight oats
- 1 cup rolled Old Fashioned oats (do not use steel cut or quick cooking)*
- 1 cup milk of choice (or ½ cup milk and ½ cup Greek yogurt)
- ¼ cup pumpkin puree
- 3 tablespoons pure maple syrup
- ½ tablespoon chia seeds
- ¾ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt, optional
For the Greek yogurt topping
- ¾ cup Greek yogurt (or vegan yogurt)
- 1 tablespoon maple syrup
Instructions
- In a glass dish with a cover, place the oats, milk (or milk and yogurt), pumpkin puree, maple syrup, chia seeds, pumpkin pie spice, cinnamon, vanilla extract, and salt and stir to combine. (If you’d like, you can divide the mixture into two half pint jars with covers here.) Taste and add a hint more maple syrup if desired.
- Cover and refrigerate for at least 2 hours, or overnight. If serving with the topping, mix the Greek yogurt and maple syrup together before serving (this also adds protein). The oats are best the next day, but you can store 2 to 3 days (the texture becomes more sticky). This oatmeal is meant to be enjoyed cold straight from the refrigerator. Add toppings and enjoy! If you’d like, you also can microwave the jar for about 40 to 60 seconds. If desired, top with Greek yogurt topping and more chopped pecans.
Notes
*It’s best to use rolled oats for this overnight oats recipe. They result in the best texture and a creamy consistency. Avoid using steel-cut oats: I’ve tried this recipe with steel-cut oats, and they don’t soften enough.
