This easy recipe for Pumpkin Pie Overnight Oats is the perfect breakfast for busy weekdays! Filled with Fall flavor (and real pumpkin), this is a great way to enjoy everything that pumpkin season has to offer.
These pumpkin pie overnight oats are a seasonal take on the popular breakfast concept.
This recipe brings serious pumpkin pie flavor thanks to real pumpkin and cozy spices, but if you love pumpkin as much as I do you can enjoy it any time of year!
Why You'll Love This Recipe:
- Make ahead. It's easy to prepare this recipe for multiple breakfasts throughout the week. Once they're stashed in the fridge it's easy to grab and go the next morning.
- Pumpkin-tastic. If you like pumpkin spice and everything nice, healthy recipes like this one are the perfect way to get your fix.
- Healthy. Packed with fiber, protein, and healthy fats, overnight oats have long been considered simple, nourishing food.
- Can be eaten cold or hot. If you like quick and easy you can eat your jar of pumpkin spice oats right away, OR warm it up first. Your choice!
- Rolled oats: Also known as old-fashioned oats, these work best. Don't use instant, minute, or quick oats - they won't hold up to the longer soaking time. I like to use sprouted rolled oats, which are also certified gluten-free.
- Chia seeds: These add fiber, omega-3 fatty acids, and protein (source). They also absorb some of the liquid, making for the perfect consistency.
- Pumpkin puree: Make sure you use pumpkin puree (or homemade pumpkin puree), NOT pumpkin pie filling (which is already sweetened and contains spices).
- Cashew milk: I like to use unsweetened cashew milk, but you can use the milk of your choice (regular milk or non-dairy milks like almond milk, oat milk, soy milk, etc.).
- Greek yogurt: This adds protein and a creamy, silky texture. I recommend using a lightly sweetened vanilla Greek yogurt (I like Siggi's brand).
- Pure maple syrup: This provides sweetness and has a slight brown sugar flavor.
- Spices: You'll need some pumpkin spice and cinnamon. You can make homemade pumpkin pie spice with just a few simple ingredients if you don't have any on hand.
- Vanilla: A little bit of vanilla extract helps enhance all of the other flavors. If you used plain Greek yogurt, be sure to add an extra splash of vanilla for good measure.
Check the recipe card for a full list of ingredients and the quantities needed.
- Small jars: If you want to make this recipe for meal prep, it makes sense to portion them into serving sizes so you can grab and go. You can use any standard mason jar, but I really love Weck Jars for overnight oats.
Step one: Add vanilla yogurt, vanilla extract, maple syrup, pumpkin puree, pumpkin pie spice, and cinnamon to a medium bowl.
Step two: Stir everything together until completely smooth.
Adding the Oats
Step three: Add the cashew milk (or milk of your choice) and stir until completely incorporated.
Step four: Sprinkle in the rolled oats and chia seeds.
Adding to Jars
Step five: Fold the oats and chia into the creamy pumpkin mixture until completely moistened.
Step six: Transfer into 3-4 mason jars or meal prep containers.
Step seven: Place the jars into the fridge and allow to soak for at least 2-4 hours before serving, although overnight is best.
Serving tip- Most people eat these as cold oatmeal, but if you like your breakfasts warm and toasty you can heat them in the microwave for 45-90 seconds first.
Storing Pumpkin Overnight Oats
The whole point of overnight oats is to be able to do a single meal prep session, and then enjoy an easy breakfast all week long!
This healthy overnight oats recipe can be made and stored for up to 5 days in the fridge. On busy mornings you can grab a jar, and know you're getting a protein and fiber-packed breakfast that also happens to have some serious pumpkin pie flavor!
For the best results, keep these storage tips in mind:
- Keep your oats in an airtight container (or portion into sealed jars) to maintain freshness.
- If you want to add nuts or seeds, wait until you're ready to serve so they maintain their crispness.
- Use non-dairy milk if you plan on keeping them for the full 5 days - it just stores better.
- Only use rolled oats (AKA Old fashioned oats). Other types will not work for this recipe.
- Overnight oats don't freeze well.
- Only make enough that you will consume in a reasonable amount of time (4-5 days). Cut the recipe in half if necessary.
- Vegan/Dairy Free - Swap the vanilla Greek yogurt for your favorite thick vegan yogurt.
- No chia seeds - If you don't want to use chia seeds you can increase the total amount of oats to 1 ¾ cups.
- With protein powder - For added protein, you can add 1 scoop of vanilla protein powder to the liquid mixture. For smoother results, pulse it in a blender or food processor first. For extra flavor, use a cinnamon-flavored protein powder like Ghost Cinnabon Protein Powder. Yummy!
If you want to get creative with flavor and texture, try experimenting with your favorite additions. Here are a few suggestions:
- Hemp seeds
- Dried cranberries
- Coconut flakes
- Mini chocolate chips
- Carob chips
- Dried apple
- Vanilla protein powder
- Cinnamon protein powder
Frequently Asked Questions
Steel cut oats cannot be used to make overnight oats. Use standard rolled oats (also known as old-fashioned oats) instead.
If you want to add a boost of protein to your overnight oats recipe, add 1 scoop to the liquid mixture before stirring in the oats and chia seeds. Mixing it in a blender will give the best results.
More Meal Prep Favorites:
If you loved this recipe for Pumpkin Pie Overnight Oats, let me know by leaving a 5-star rating in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Pumpkin Pie Overnight Oats
- Small jars pint-sized or larger
- 1 cup unsweetened cashew milk or the milk of your choice
- 1 cup vanilla Greek yogurt
- 3-4 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice or homemade pumpkin spice
- ¾ teaspoon cinnamon
- ¾ cup pumpkin puree
- 2 tablespoons chia seeds
- 1 ⅔ cups rolled oats
- Pepitas (optional)
- Chopped pecans (optional)
- Whipped cream (optional)
- Pinch pumpkin pie spice (optional)
- Add the milk of your choice, Greek yogurt, maple syrup (or honey), vanilla extract, pumpkin pie spice, cinnamon, and pumpkin puree to a medium-sized bowl.
- Stir well until everything is combined and smooth.
- Add the chia seeds and oats.
- Fold everything together until the oats are completely moistened.
- Transfer into 4-5 small pint-sized jars (or airtight containers).
- Place in the fridge and allow to soak for 2-4 hours before serving (or overnight for the best results).
- Store in the refrigerator for up to 4-5 days.
- To enjoy: remove from the fridge, stir, and then garnish with your choice of pepitas, chopped pecans, whipped cream, greek yogurt, and/or a pinch of pumpkin pie spice.
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