Pie for breakfast? These Pumpkin Pie Overnight Oats combine real pumpkin, warm spices, and hearty oats for a cozy fall breakfast you can prep in five minutes and enjoy the next morning. Perfect for busy schedules and meal prep.
Confession: I do NOT love Pumpkin Spice Lattes.
I may skip the PSL, but I adore all things pumpkin pie. This Pumpkin Pie Overnight Oats recipe becomes a go-to as soon as the weather cools. It’s simple, comforting, and makes mornings easier.
With pumpkin purée, rolled oats, warm spices, and an optional crunch from pecans, this recipe takes about five minutes to assemble. Store it in the fridge overnight and breakfast will be ready when you are—no morning fuss required.
Why You’ll Love This Recipe
- Fast prep: Only five minutes to combine the ingredients—faster than most breakfasts.
- Simple pantry ingredients: Rolled oats, milk, pumpkin purée, a bit of spice and sweetener—nothing fancy, just delicious.
- Meal-prep friendly: Make several jars at once and have ready-to-eat breakfasts for days.
- Cozy fall flavor: Pumpkin, cinnamon, pumpkin pie spice, and maple syrup create a warm, seasonal taste perfect for crisp mornings.
Ingredients
- Oats: Rolled (old-fashioned) oats work best for overnight oats. For gluten-free, use certified gluten-free oats.
- Milk: Any milk—dairy or plant-based—will work. Vanilla almond milk or whole milk are favorites, but oat, soy, or skim milk are fine too.
- Pumpkin: Use pumpkin purée (not pumpkin pie filling, which is sweetened and spiced).
- Chia seeds: Optional for extra texture and nutrition.
- Sweetener: Maple syrup is recommended, but brown sugar or another sweetener can be used. You can also sweeten to taste when serving.
- Spices: Pumpkin pie spice is called for; adding a little extra cinnamon enhances the flavor.
- Vanilla: A splash of vanilla extract brightens the flavors.
- Pecans: Optional, for garnish and crunch.
Recipe Tips
- Enjoy warm or cold: These oats are good straight from the fridge or warmed briefly—choose what you prefer.
- Adapt easily: Make them gluten-free by using certified gluten-free oats and choose any plant milk to suit dietary needs.
- Adjust consistency: If the oats are too thick after chilling, stir in a splash of milk before serving.
Storage
Store the oats in any airtight container—mason jars are convenient but not required. Refrigerate for up to five days. Stir and add a splash of milk if needed before serving.
Possible Add-Ins
Customize your oats with extras for texture, flavor, or protein:
- Vanilla Greek yogurt
- Toasted pumpkin seeds
- Vanilla protein powder
- White chocolate chips
- Sliced bananas (add at serving time)
- Shredded coconut
- Top with pumpkin-spice whipped cream for an indulgent finish
Other Pumpkin Ideas
- Pumpkin Banana Overnight Oats
- Chocolate Chip Pumpkin Banana Bread
- Pumpkin Ricotta Pasta Bake
- No Bake Pumpkin Crumble Bars
- Pumpkin Pie Smoothie
- Pumpkin Pie Crumble
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Pumpkin Pie Overnight Oats
Ingredients
- ½ cup rolled oats (regular or gluten free)
- ½ cup milk of choice (regular or dairy free)
- 2 tablespoons pumpkin purée
- 1 teaspoon chia seeds (optional)
- 2–3 teaspoons maple syrup or sweetener of choice
- ½ teaspoon pumpkin spice
- ½ teaspoon vanilla extract
- Dash of sea salt
- Chopped pecans for garnish (optional)
Instructions
- Combine all ingredients in a sealable bowl or jar.
- Stir well to combine, then seal and chill in the refrigerator overnight or for at least 4 hours.
- Serve cold or warmed. Add extra milk if you prefer a thinner consistency. Top with chopped pecans or other add-ins if desired.
Notes
- You can eat these oats hot or cold—heat briefly if you prefer a warm breakfast.
- To make gluten-free, use certified gluten-free rolled oats. Use any plant-based milk to make it dairy-free.
- If the oats are too thick after chilling, stir in a splash of milk before serving.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
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