These pumpkin overnight oats are my favorite fall breakfast! They're creamy, warmly spiced, and naturally sweetened with maple syrup. Mix up a jar in just 5 minutes!
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I make this pumpkin overnight oats recipe on repeat for breakfast every fall. The oats are creamy, warmly spiced, and lightly sweet, thanks to a teaspoon of maple syrup. They’re practically pumpkin pie in a jar.
The ingredients in this recipe are simple—just oats, pumpkin puree, chia seeds, maple syrup, almond milk, and a few cozy spices. I love that I can mix them up in just 5 minutes and then let the fridge do the rest of the work overnight. In the morning, I top them off with coconut whipped cream and toasted pecans for the ultimate fall breakfast treat!
Why You’ll Love These Pumpkin Overnight Oats
- They’re great for meal prep. You can make these pumpkin overnight oats up to 5 days in advance! Prep them on the weekend and store them in the fridge for quick, grab-and-go breakfasts all week.
- They’re packed with fiber. Thanks to the oats, chia seeds, and pumpkin, this recipe has 10 grams per serving! It’s a great way to add more fiber to your breakfast rotation.
- They’re the perfect way to use up pumpkin puree. Got a little bit of pumpkin left over from baking pumpkin bread or pumpkin cake? Make these pumpkin overnight oats to use it up! You just need 2 tablespoons per jar, so they’re great for polishing off that last little bit.
Pumpkin Overnight Oats Ingredients
Here’s what you’ll need to make this pumpkin overnight oats recipe:
- Pumpkin, of course! Canned pumpkin puree works best in this recipe. Homemade pumpkin puree can work too, but it’s often thicker than canned, so you may need to adjust the consistency of your oats with extra milk before serving. I’d avoid canned pumpkin pie filling because it contains added sugar and spices. If it’s all you have, start by omitting the maple syrup and spices in the recipe. Taste and adjust the sweetness and seasoning before chilling overnight.
- Whole rolled oats – I don’t recommend substituting another type of oats. Whole rolled oats (also called old fashioned oats) soften nicely overnight, giving this recipe a perfect thick and creamy texture. Quick oats get too mushy, while steel cut oats don’t soften enough.
- Chia seeds – They help the mixture thicken and add fiber and healthy fats.
- Cinnamon, cardamom, and nutmeg – For warm, cozy depth of flavor. If you have pumpkin pie spice on hand, you can use 1/2 teaspoon of it instead of the individual spices.
- Unsweetened almond milk – For moisture. Feel free to substitute whatever type of milk you keep on hand. Oat milk and soy milk both work well. If you don’t need this recipe to be vegan or dairy-free, cow’s milk is a good option too.
- Pure maple syrup – For sweetness.
- And a pinch of salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Topping Ideas
I love these pumpkin pie overnight oats with coconut whipped cream and toasted pecans on top, but there are so many other topping options for this recipe!
Load up your oats with other nuts or seeds like walnuts or pepitas, dried cranberries or cherries, or diced fresh apples or pears. They’d even be great with chocolate chips! Peanut butter, almond butter, or a dollop of Greek yogurt would be delicious too and add an extra protein boost.
How to Make Pumpkin Overnight Oats
If you’ve made my classic overnight oats recipe before, the method here will look familiar. I mix up these pumpkin pie overnight oats in exactly the same way:
- Mix together the dry ingredients. In a Mason jar or other airtight container, stir or shake together the oats, chia seeds, spices, and salt.
- Add the wet ingredients—the pumpkin, almond milk, and maple syrup—and stir until well combined. Check to make sure that there are no clumps of chia seeds on the bottom or sides of the jar. (These can stay dry and crunchy instead of softening and helping the mixture thicken.)
- Cover and chill overnight for the oats to soften and the mixture to set up.
- In the morning, add your desired toppings, and enjoy!
How to Store and Make Ahead
These pumpkin pie overnight oats keep well in the fridge for up to 5 days. I like to prep 5 jars side by side on the weekend so that I have breakfast ready for a full week.
Tip:Â Wait to add any toppings until just before serving. Nuts and dried fruit can get soggy on top of the oat mixture, and fresh fruit can turn brown if you add it the night before. Wait to sprinkle them on in the morning, and they’ll be delicious!
More Pumpkin Recipes to Try
If you love these pumpkin overnight oats, try one of these delicious pumpkin recipes next:
Pumpkin Overnight Oats
Ingredients
- ½ cup whole rolled oats
- 1 tablespoon chia seeds
- ÂĽ teaspoon cinnamon
- Pinch cardamom
- Pinch nutmeg
- Pinch sea salt
- â…” cup unsweetened almond milk
- 2 tablespoons pumpkin puree
- 1 teaspoon maple syrup
- Whipped coconut cream, optional
- Toasted chopped pecans, optional
Instructions
- In a lidded jar, place the oats, chia seeds, cinnamon, cardamom, nutmeg, and salt. Shake to combine, then add the almond milk, pumpkin, and maple syrup and stir until the mixture is well combined and there are no clumps of chia seeds at the bottom of the jar.
- Cover and chill in the refrigerator overnight, or for up to 5 days.
- In the morning, top with whipped coconut cream and toasted pecans, if using, before serving.
