Pumpkin overnight oats are the easy, make-ahead fall breakfast: creamy oats and chia seeds with warm spices, vanilla, and real canned pumpkin-stirred together in 5 minutes. Mix with your favorite milk (almond or dairy), chill overnight, and wake up to a grab-and-go jar that's lightly sweet, fiber-rich, and truly satisfying. If you're craving pumpkin pie overnight oats-that cozy pumpkin-spice flavor in a jar-this is it.
Pumpkin overnight oats start with my basic high-protein overnight oats with chia seeds recipe, adding pumpkin, warm fall spices, and great toppings to make a seasonal, comforting breakfast for home or to grab-and-go. Try them warmed up on chilly mornings for a satisfying start to the day (what I usually do).
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Pumpkin Overnight Oats Fast Facts
- Creamy, not mushy - oats + chia set up overnight.
- Pumpkin + spice - cozy flavor without pie filling.
- 5 minutes tonight - breakfast for days.
- Serve cold or warm - quick 30-60 sec heat for a cozy bowl.
- Top it your way - with overnight pumpkin oatmeal try yogurt (garnish), granola, pecans.
What else to do with canned pumpkin? Make this fantastic black bean pumpkin soup! Super easy and a reader favorite.
Ingredients You'll Need
- Oats - Old-fashioned rolled oats, gluten-free if needed, not instant oats or steel cut.
- Chia seeds - I prefer the white ones aesthetically but black chia's work as well.
- Milk - Dairy milk, almond milk, cashew milk, hemp seed milk, or others all work but may need some adjustments based upon your choice.
- Pumpkin purée - Pure canned pumpkin, skip pumpkin pie filling as it is pre-sweetened and spiced.
- Sweetening - Use maple syrup, no-sugar maple syrup, date syrup, brown sugar, or golden monk fruit to reduce sugar and carbs.
- Vanilla extract - Real, good, vanilla extract or vanilla paste.
- Pumpkin pie spice - Use a pre-made blend or do your own spice blend with cinnamon and nutmeg, ginger, allspice, or clove for pumpkin spice overnight oats.
For measurements and salt please see the recipe card.
Chef's tip on canned pumpkin: Cans labeled "100% pumpkin" means it's pure pumpkin purée without spices or sugar, but it can be one or multiple pumpkin-type varieties. Many brands use the Dickinson pumpkin variety (C. moschata) because it's smooth, dense, and naturally flavorful; others blend varieties. Unless the label lists a cultivar, you won't know-and that's okay. Canned is great and a handy pantry staple.
Pumpkin Overnight Oats Variations
- Greek yogurt (garnish) - Add a spoonful on top for extra protein and creaminess.
- Granola - Top with homemade granola for crunch and texture.
- Nuts and seeds - Finish with maple-glazed pecans or toasted raw pecans for buttery crunch, or try toasted pepitas (deep flavpred) or raw pepitas (clean and green). Use 1-2 tablespoons.
- Dairy-free - Use a plant milk and either skip any yogurt garnish (or use a plant yogurt).
- Higher protein - Stir in 1-2 tablespoon protein powder with the milk; add a splash more milk if it thickens too much.
You can also use canned pumpkin to make a terrific high protein pumpkin pie smoothie.
How to Make Pumpkin Pie Overnight Oats
- Whisk together pumpkin, maple, vanilla, spices, and salt until smooth (blooms the spices).
- Mix into a smooth paste.
- Add liquids & seeds - Whisk in milk (start at ¾ cup), then stir in oats and chia until evenly coated and blended.
- Chill overnight until thickened. Add a splash of milk if too thick. Top with glazed pecans, granola, a dollop of Greek yogurt or other toppings.
Chef's Tip - When to Add Toppings
- Add crunchy toppings last - Sprinkle granola and pepitas right before eating so they stay crisp.
- Commuting? Pack toppings in a small side container or a zip bag and add at your desk.
- Yogurt garnish - Dollop on top at serving (don't stir in ahead) to keep the oats creamy, not pasty.
- Mix-ins that hold up - Dried fruit or chocolate chips can go in the night before; they won't get soggy.
Serving Suggestions
- Straight from the jar - Stir, add a splash of milk to loosen if needed, and dig in.
- Warm bowl - Microwave 30-60 seconds, stir, and heat in short bursts to your preferred temp (don't cook it).
- Parfait - Layer oats + Greek yogurt (garnish) + homemade granola.
- Nutty finish - Top with maple-glazed pecans or toasted pecans.
- More sweetness - drizzle of maple is lovely, or use the no-sugar version.
- Add fruit - Sliced banana, chopped dates, or a few dried cranberries for extra fall vibes.
- Seeds for crunch - Pumpkin seeds (pepitas) or sunflower seeds sprinkled on top.
- Batch-and-go - Portion into 16 oz jars; they'll keep up to 4 days for grab-and-go breakfasts.
Storage
Store pumpkin overnight oats for up to 4 days refrigerated with a good lid. Stir before serving (it thickens as it sits).
Recipe FAQs
Quick oats can work but are much softer, smoother, and will give you a more pudding-like consistency Don't use uncooked steel-cut oats as they stay too chewy. Old fashioned rolled oats are best.
Yes. Overnight oats are terrific warmed. Heat 30-60 seconds in a microwave using about 70% power, stir, and add a splash of milk to loosen if needed. Warm overnight oats, don't cook! Repeat if needed to get as warm as you like.
If your overnight oats are too thick, stir in 2-4 tablespoon milk. If thin, stir in 1-2 teaspoon chia, then wait 10-15 minutes. And be sure to make notes in the recipe for your preferences so you can duplicate them.
Absolutely. Use plant milk and skip dairy garnishes (or use plant yogurt). Choose GF-certified rolled oats.
Did You Make This Recipe?
If you make pumpkin overnight oats, please comment and let me know. I appreciate hearng from you and comments help other readers. And please leave a star rating!
📖 Recipe
Pumpkin Overnight Oats
Equipment
- 16-ounce container with lid
Ingredients
- ¼ cup canned pure pumpkin puree
- 1 tablespoon maple syrup or no-sugar maple syrup more options below
- 1 teaspoon vanilla extract or ½ teaspoon vanilla paste
- ¾ teaspoon pumpkin pie spice or equivalent cinnamon with pinches nutmeg, ginger, allspice, clove
- 1 pinch fine sea salt
- ¾ - 1 cup milk of choice (dairy or plant) cow, almond, cashew, hemp seed
- ½ cup old fashioned rolled oats GF if needed
- 1 ½ tablespoons white chia seeds or black chia
Optional toppings
- 2 tablespoons granola
- 1-2 talespoons raw or glazed pecans
- 1-2 tablespoons Greek yogurt
- 1-2 tablespoons pepitas toasted or raw
- 1 tablespoon maple syrup or no-sugar maple syrup
Instructions
Whisk the flavor base
- In a jar or bowl, whisk pumpkin, sweetener, vanilla, spice, and salt until smooth (blooms the spices).
Add liquids & seeds
- Whisk in milk, then stir in oats and chia until evenly coated.
Chill overnight
- Cover and refrigerate overnight (or at least 4 hours) until it sets and is creamy.
Adjust & serve
- Stir overnight oats, add a splash of milk if too thick. Top with optional glazed or raw pecans, granola, or a dollop of Greek yogurt for garnish.To heat, cover and microwave for about 60 seconds on 70% power or until as warm as preferred. Stir and repeat as needed.
Storage
- Refrigerate up to 4 days. Stir before serving (it thickens as it sits). Loosen with a splash of milk if needed.
Notes
- 1 ½ tablespoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Nutrition
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