These pumpkin pie overnight oats are a delicious and easy breakfast to make for those busy fall mornings. Filling thanks to fiber-rich oats, pumpkin puree, and chia seeds combined with protein-packed Greek yogurt, these no-cook oats take 5 minutes to throw together and set to perfection overnight in your fridge for the perfect hearty grab-and-go-breakfast.

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.

If you are a longtime TNN follower, you probably know I love to add pumpkin to all the things as soon as there is even a whisper of fall into the air. Pumpkin puree (canned or homemade) is SUCH an easy, low-fuss way to add veg to a meal and I am here for it in all the things. Especially all the breakfast things!

I have been making my oh-so popular Pumpkin Pie Chia Pudding for years and then added Pumpkin Baked Oatmeal to my fall breakfast line up a few years back. And so it only seemed high time to make a pumpkin-packed overnight oats recipe to mark the start of fall…even when it is still a little too hot to want to cook.

These Pumpkin Pie Overnight Oats are easy peasy to throw together in just 5 minutes and then set to thick, creamy perfection in your fridge. In testing, they are at their best when made the night before, but can also be delicious after chilling for just a couple hours if you are in a pinch. Full of protein from Greek yogurt and chia seeds and fiber from rolled oats and pumpkin puree, these overnight oats are lightly sweetened with maple syrup and then full of that beloved pumpkin spice for the ultimate easy, filling, sweet, veggie-loaded fall breakfast.

Bonus: these overnight oats are naturally vegetarian, easily made gluten free with certified gluten free oats, and can easily be made vegan with coconut milk and your favorite plant based yogurt.

Ingredients for pumpkin pie overnight oats in bowls on a table before being made into the recipe.

Homemade pumpkin pie spice

Pumpkin pie spice is the blend of spices that are commonly used together to give pumpkin pie that warm fall flavor that many of us have come to love and look for in pumpkin recipes.

Pumpkin pie spice can usually be found with all the other spices in your local grocery store. If you can’t find it or just want to make your own, pumpkin pie spice can easily be made with spices you likely already have at home.

Here is my personal blend for homemade pumpkin pie spice:

  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

Combine in a jar with a lid. Secure the lid on top, shake to mix everything up and then enjoy in this recipe. Plus, you will have leftovers to enjoy in your next pumpkin creation!

How to make these overnight oats: step-by-step visual guide

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. I like to mix my overnight oats in a larger container, such as a bowl, so that the ingredients get throughly mixed.
Pumpkin pie overnight oats in mason jars with lids before being chilled.
Portion mixture out into two air-tight containers and place in fridge to firm up for at least 4 hours, but ideally overnight.

Can I make overnight oats with steel cut oats?

Unfortunately, no. Steel cut oats are a much thicker cut of oats that require much more liquid and cooking to soften enough to eat.

Do you heat up your overnight oats before eating?

I enjoy these fresh from the fridge cold, but you can absolutely warm these pumpkin pie oats up if you prefer.  Simply heat them in your microwave for a 60-90 seconds, stirring after warming. Add preferred toppings and enjoy!

Suggested Adaptations

  • Used sweet potato or butternut squash puree instead of pumpkin. I find that these three veggie purees typically can be swapped in most recipes, including these overnight oats.
  • Make them gluten free by using certified gluten free oats.
  • Make vegan & dairy-free by using your favorite plant milk and plant based yogurt.
  • Add in chopped walnuts, pecans, almonds, chocolate chips, sliced banana, peanut butter, raisins, dried cranberries, or whatever else sounds delicious to you.
  • Up the protein by stirring in your favorite protein powder when you add the dry ingredients. I find that a whisk helps to incorporate it the best!
  • Reduce the added sugar by replacing the maple syrup with monk fruit. You can also simply reduce the amount of maple syrup in these overnight oats if you enjoy a mildly sweet/not sweet overnight oat.

How to store these overnight oats

These pumpkin overnight oats are a great thing to make during your weekly meal prep since they keep beautifully in your fridge for up to 4 days when stored in an air-tight container. So, if you have busy mornings, make these oats on the weekend or throw them together the night before for a hearty and nutrient-dense grab-and-go breakfast.

I love a good freezer recipe as much as the next person, but in my experience, overnight oats don’t freeze well, so I don’t recommend freezing this recipe.

Finished pumpkin pie overnight oats in a mason jar. A spoon is staking a scoop of oats out.
5 from 9 votes

Pumpkin Pie Overnight Oats

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
chill time: 4 hours
Cuisine: American
Course: Breakfast
These pumpkin pie overnight oats are a delicious and easy breakfast to make for those busy fall mornings. Filling thanks to fiber-rich oats, pumpkin puree, and chia seeds combined with protein-packed Greek yogurt, these no-cook oats take 5 minutes to throw together and set to perfection overnight in your fridge for the perfect hearty grab-and-go-breakfast.

Ingredients
 

  • cup pumpkin puree
  • ¾ cup plain Greek yogurt, or vanilla works well in this
  • 2 tablespoons maple syrup or honey, or to taste
  • 1 teaspoon vanilla
  • 1 cup milk of choice
  • 1 cup rolled oats, or quick cook oats. Use gluten free for a gluten free option
  • 2 tablespoon chia seeds
  • 1 teaspoon pumpkin pie spice

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