These Pumpkin Overnight Oats are full of warming pumpkin spice flavor, but require exactly zero cooking…just 5 minutes of prep and some chill time in the fridge. Made with oats, pumpkin puree, chia seeds, and Greek yogurt for a boost of protein, they’re filling, creamy, and one of my favorite meal prep breakfasts for that weird little summer-to-fall in-between season….or just always.

Pumpkin pie overnight oats in a mason jar, topped with chopped nuts and sliced banana. There is another mason jar of oats blurred in the background and there are bowls of ingredients scattered around the table.

Pumpkin overnight oats that let you enjoy fall vibes, even if it still feels like summer.

If you’ve been around TNN for a while, you probably know that the second there is even a whisper of fall in the air, I start adding pumpkin to all the things. Pumpkin puree is SUCH an easy, no-prep way to add a little veg to a meal, and I am alllll about it. Especially with breakfast…because breakfast can be a hard one to get veggies into. My Pumpkin Pie Chia Pudding has been a reader favorite (and one of mine!) for years, and my Pumpkin Baked Oatmeal has become another fall breakfast staple around here. Both are gluten free, and it felt like high time we added some pumpkin overnight oats to the lineup too.

These oats are the *perfect* bridge between summer and fall. You get all those cozy pumpkin spice flavors when you’re mentally ready for fall, even if Mother Nature hasn’t quite caught up and it’s still way too warm to want to cook breakfast. These Pumpkin Overnight Oats take about 5 minutes to stir together and then the fridge does the rest. They’re naturally vegetarian and easy to make gluten free with certified gluten-free oats. I skipped the protein powder in the recipe because the Greek yogurt does a lot of heavy lifting in that department, but I also will whisk in a vanilla protein powder on the days when I want an extra boost.

I found while testing that they’re thickest and creamiest after chilling overnight, but a couple of hours will absolutely get the job done if you didn’t have the foresight to think about tomorrow’s breakfast tonight. The oats, pumpkin, chia seeds, and Greek yogurt make them hearty with a nice mix of protein and fiber, while maple syrup and pumpkin spice bring all the fall feels. Basically, 5 minutes of work tonight = a really good, creamy pumpkin-spiced breakfast waiting for you tomorrow.

Let’s make breakfast together. Just you and me…

Milk, yogurt, maple syrup, vanilla, and pumpkin puree in a bowl.
In a bowl, combine yogurt, milk, pumpkin puree, vanilla and maple syrup.
Wet ingredients for pumpkin pie overnight oats being mixed together with a whisk.
Whisk to combine.
Rolled oats, pumpkin pie spice, and chia seeds in the bowl with the wet ingredients for pumpkin pie overnight oats with a whisk
Add in pumpkin pie spice, chia seeds, and oats.
Finished mixture for pumpkin pie overnight oats in a bowl before being chilled.
Whisk again to combine.
Pumpkin pie overnight oats in mason jars with lids before being chilled.
Portion mixture out into two air-tight containers and chill.
Finished pumpkin pie overnight oats in a mason jar. A spoon is staking a scoop of oats out.
Enjoy as is or topped with whatever you like. I prefer bananas and a few nuts!
5 from 13 votes

Pumpkin Overnight Oats with Greek Yogurt

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
chill time: 4 hours
Total Time: 4 hours 5 minutes
Cuisine: American
Course: Breakfast
Author: Taesha Butler
These Pumpkin Overnight Oats are full of warming pumpkin spice flavor, but require exactly zero cooking…just 5 minutes of prep and some chill time in the fridge. Made with oats, pumpkin puree, chia seeds, and Greek yogurt for a boost of protein, they’re filling, creamy, and one of my favorite meal prep breakfasts for that weird little summer-to-fall in-between season….or just always.
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Ingredients
 

Instructions
 

  • Combine pumpkin puree, yogurt, maple syrup, vanilla, and milk in a bowl and whisk together.
  • Add the rolled oats, chia seeds, and pumpkin pie spice to the bowl and stir in.
  • Portion the mixture out into two mason jars or air-tight containers. Cover and place in fridge overnight or for at least 4-6 hours.
  • Take out. Add extra milk to thin out if desired and taste to see if the oats are sweet enough for you. Add more sweetener if desired and top with whipped cream, chopped nuts, sliced banana, or peanut butter.
    These oats will keep well in your fridge for up to 4 days.
Calories: 366kcal, Carbohydrates: 57g, Protein: 17g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 4mg, Sodium: 200mg, Potassium: 524mg, Fiber: 11g, Sugar: 18g, Vitamin A: 12722IU, Vitamin C: 4mg, Calcium: 380mg, Iron: 4mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.