If the idea of waking up to a breakfast that tastes just like dessert makes you smile, then you are going to fall in love with Pumpkin Pie Overnight Oats. This magical morning treat captures all the cozy, spiced flavors of classic pumpkin pie, layered into a creamy, nourishing bowl you can prep the night before. Whether you’re craving something indulgent yet healthy, searching for a make-ahead breakfast for busy mornings, or just obsessed with all things pumpkin, you’ll find these oats to be your new autumn favorite (and honestly, you might want them all year long!).
Ingredients You’ll Need
Everything you need for Pumpkin Pie Overnight Oats is simple, wholesome, and just happens to create a little breakfast magic. Each ingredient brings its own element—creamy texture, autumn flavor, sweetness, or a pop of nutrition. Here’s what makes this breakfast so delightful:
- Old-fashioned rolled oats: These soak up all the delicious flavors while retaining a perfect, hearty texture instead of turning mushy.
- Milk of choice (dairy or non-dairy): Adds creaminess and helps bind all the ingredients; almond and coconut milk play especially nicely with the pumpkin flavor.
- Plain Greek yogurt: Lends a wonderful tang and a protein boost, making these oats extra satisfying and creamy.
- Canned pumpkin puree: The star of the show! Brings earthy sweetness and gorgeous color—just make sure you grab pure pumpkin, not pumpkin pie filling.
- Maple syrup: Infuses gentle sweetness with warm undertones that complement the pumpkin spice perfectly.
- Chia seeds: These tiny powerhouses thicken up the oats and add a pleasant little texture (plus extra fiber and omega-3s!).
- Pumpkin pie spice: That signature blend of cinnamon, nutmeg, ginger, and cloves makes every spoonful taste like a holiday.
- Vanilla extract: Enhances the sweetness and aroma, making the oats feel truly dessert-worthy.
- Pinch of salt: Just a touch—and it’s essential for rounding out and brightening all the warm flavors.
- Chopped pecans and extra maple syrup for topping: The perfect final flourish: added crunch and a luxurious drizzle finish off every serving beautifully.
How to Make Pumpkin Pie Overnight Oats
Step 1: Mix All the Ingredients
Find your cutest mason jar or a trusty airtight container, and add the rolled oats, milk, Greek yogurt, pumpkin puree, maple syrup, chia seeds, pumpkin pie spice, vanilla extract, and a small pinch of salt. Stir well until everything is fully combined. Take a few extra seconds to blend it thoroughly—this helps the chia seeds disperse evenly, giving your Pumpkin Pie Overnight Oats that perfect, creamy texture by morning.
Step 2: Let the Oats Work Their Magic Overnight
Once your mixture looks smooth and well combined, pop a lid on and refrigerate the container. Let the oats soak and chill overnight, or for a minimum of 4 hours. This is where the magic happens: The oats soften, flavors meld, and the chia seeds plump up to create a pudding-like consistency that’s absolutely dreamy.
Step 3: Stir, Adjust, and Top Before Serving
In the morning, give your Pumpkin Pie Overnight Oats a good stir—sometimes the chia seeds or pumpkin can settle, so don’t skip this step. If the oats seem a little too thick, simply add an extra splash of milk to loosen them up to your preferred consistency. Finish by topping with a generous sprinkle of chopped pecans and a drizzle of maple syrup for crunch and sweetness that make each bite feel decadent.
How to Serve Pumpkin Pie Overnight Oats
Garnishes
The toppings really turn Pumpkin Pie Overnight Oats into a special treat. Chopped pecans offer a buttery crunch, a few extra pinches of pumpkin pie spice make the flavors pop, and that final drizzle of maple syrup brings irresistibly gooey sweetness. For a festive touch, try a dollop of whipped cream or a sprinkle of toasted coconut.
Side Dishes
Pair your Pumpkin Pie Overnight Oats with a hot mug of spiced chai or dark coffee for those chilly mornings. If you’re feeling extra hungry, a side of crisp apple slices, a banana, or a handful of berries brings freshness and color to your breakfast table.
Creative Ways to Present
Pumpkin Pie Overnight Oats look adorable layered in a clear glass jar or parfait glass. If you’re serving brunch, try making mini portions in shot glasses for a fun, bite-sized treat. Top each with different garnishes—think granola, dried cranberries, or a swirl of vanilla yogurt—for a build-your-own oats bar everyone will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Pie Overnight Oats in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as they sit, so don’t hesitate to make a few jars at once for grab-and-go breakfasts.
Freezing
While overnight oats can technically be frozen, the texture may change a bit after thawing. If you do want to freeze them, portion the oats into single-serve containers and freeze for up to one month. Defrost overnight in the fridge before eating and give them a good stir once thawed.
Reheating
Pumpkin Pie Overnight Oats are usually enjoyed cold and creamy, but if you wake up craving something warm, you can microwave them for 30-60 seconds. Add a splash of milk first so they don’t dry out, and stir halfway through warming for even heat.
FAQs
Can I use steel-cut oats instead of rolled oats?
Steel-cut oats won’t soften enough overnight for this recipe, and their texture stays too chewy. For Pumpkin Pie Overnight Oats, stick with old-fashioned rolled oats for the best, creamiest results.
How do I make these oats dairy-free?
Simply use your favorite non-dairy milk (like coconut, almond, or oat milk) and replace Greek yogurt with a plant-based yogurt. The oats stay creamy and just as delicious without any dairy.
Can I make Pumpkin Pie Overnight Oats without chia seeds?
Yes! Chia seeds help thicken and add nutrients, but if you don’t have them, you can use a bit less milk or add some ground flaxseed for a similar texture. The oats will still taste amazing.
Is pumpkin pie spice essential? What if I don’t have it?
Pumpkin pie spice is key for that classic flavor, but you can easily make your own by blending cinnamon, nutmeg, ginger, and a pinch of cloves or allspice. Start with extra cinnamon if that’s all you have, and adjust to taste.
Can I double or triple the recipe?
Absolutely! This recipe is perfect for meal prep. Simply multiply the ingredients, mix in a big bowl, and portion into jars or containers for easy, ready-to-eat breakfasts all week.
Final Thoughts
There’s nothing cozier than waking up to a jar of Pumpkin Pie Overnight Oats, brimming with autumn spice and creamy pumpkin goodness. They’re simple, satisfying, and have that irresistible dessert-for-breakfast vibe we all secretly love. Give this recipe a try, and don’t be surprised if you start looking forward to breakfast just a little bit more!
Print
Pumpkin Pie Overnight Oats Recipe
- Total Time: 4 hours 5 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
Indulge in the flavors of fall with this delicious Pumpkin Pie Overnight Oats recipe. Creamy and spiced, it’s like having dessert for breakfast!
Ingredients
Rolled Oats:
1/2 cup
Milk of Choice:
1/2 cup
Plain Greek Yogurt:
1/4 cup
Canned Pumpkin Puree:
1/4 cup
Maple Syrup:
1 tablespoon
Chia Seeds:
1 tablespoon
Pumpkin Pie Spice:
1/2 teaspoon
Vanilla Extract:
1/4 teaspoon
Salt:
pinch
Chopped Pecans:
for topping
Extra Maple Syrup:
for topping
Instructions
- Combine Ingredients: In a mason jar or airtight container, mix rolled oats, milk, Greek yogurt, pumpkin puree, maple syrup, chia seeds, pumpkin pie spice, vanilla extract, and salt. Stir well.
- Refrigerate: Cover and refrigerate overnight or for at least 4 hours.
- Final Touches: In the morning, stir the oats, adjust consistency with more milk if needed. Top with pecans and maple syrup before serving.
Notes
- For extra sweetness, add a mashed ripe banana or more maple syrup.
- Use coconut or almond milk for a dairy-free option.
- You can double the recipe for meal prep.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 12g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
