Creamy pumpkin overnight oats are full of cozy spices and will make breakfast a breeze. This easy breakfast is full of fall flavors and will remind you of pumpkin pie. We love to meal prep them at night and store them in a mason jar to enjoy the next morning.
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You need to jump on the overnight oats bandwagon if you haven't yet. Easy, healthy breakfasts you can take on the go are my favorite. And because it's pumpkin season, we've got to celebrate with this seasonal overnight oatmeal.
Then check out these blueberry overnight oats in the summer, carrot cake overnight oats in springtime, and peanut butter overnight oats any time of the year).
Not only is this recipe delicious, but it also couldn't be easier to make. With only minutes of prep time, you can make a big batch once and enjoy creamy pumpkin oatmeal for the whole week.
This easy recipe is what busy mornings are made for. It gets bonus points for being healthy too! The chia seeds add tons of dietary fiber, and we love to include protein powder for a boost of protein to keep us full all morning.
The Simple Ingredients
You likely have each one of these wholesome ingredients in your pantry right now! Read more about each recipe, what brands we like and swaps if you don't have something handy. Jump down to the recipe card for exact measurements.
- Old-fashioned rolled oats: we used Bob's red mill gluten-free rolled oats. Do not swap this ingredient with any other type of oat. Steel cut oats won't soften enough and quick oats will become too soft and mushy.
- Chia seeds: these plump and absorb moisture. On top of the texture they provide, chia seeds are a great way to add fiber to your morning. If you omit this, swap it for flax seed and leave out a½ cup or so of the milk.
- Maple syrup: I like to add this for a bit of sweetness and fall flavor. You could use honey or a monk fruit sweetener as well.
- Pumpkin puree: this is not pumpkin pie filling! It's the 100% real pumpkin in the can (in the baking aisle).
- Yogurt: We used a dairy-free greek yogurt, giving this easy recipe the best texture. Swap this for regular Greek yogurt or nut butter (like almond butter) if you prefer.
- Pumpkin pie spice: we use pre-made pumpkin pie spice because it's so easy and has the best pumpkin pie flavor. You can make your own pumpkin pie spice using a mix of cinnamon, ginger, nutmeg, cloves, and allspice
- Non-dairy milk: our favorites are almond milk and cashew milk, however, any non-dairy milk will work.
How to Make Pumpkin Overnight Oats
Here are the step-by-step photos to make these pumpkin overnight oats. Jump down to the recipe card for the full recipe and watch how to make it with me.
- Add the old-fashioned oats to a large bowl with the chia seeds, maple syrup, pumpkin puree, yogurt, salt, and pumpkin pie spice. Pour your milk of choice on top and add protein powder, if desired.
- Stir everything using a wooden spoon or whisk until combined and the pumpkin is completely mixed in. It should be a rich orange color. Cover with plastic wrap or another large airtight container and place in the fridge overnight. Alternatively, separate the oats into individual jars with lids, like a mason jar, and refrigerate overnight for an on-the-go breakfast.
Favorite Toppings
These pumpkin overnight oats are a delicious breakfast, but getting creative with toppings is always fun, especially if you make them for kids. Here are some of our favorite topping ideas.
- Chopped pecans
- A dollop of greek yogurt
- Nut butter
- Pumpkin seeds
- Drizzle of maple syrup
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Pumpkin Overnight Oats: Frequently Asked Questions
Overnight oats are generally good for losing weight, but with all things, it's important to eat them in moderation. They're full of fiber, which helps with digestion and keeps you full. Adding protein and nut butter will help balance your blood sugar, even more, making it even better for weight loss.
Chia seeds are bursting with fiber and can absorb up to 10 times their weight in liquid, so adding chia seeds to overnight oats gives you an extra boost of fiber and also gives the oats a thicker, creamier texture.
We're already getting a decided amount of carbs from the oats, so I like to stick to rich, creamy, and unsweetened milk so as not to add any more. Our favorites are unsweetened almond milk and unsweetened cashew milk.
Eating overnight oats cold is the most common way to serve them, and our recommendation. Soaking the oats slowly overnight gives them a creamy texture without the need to warm or heat them. However, if you're craving a warm bowl of pumpkin oatmeal, you can warm these up or try our pumpkin pie oatmeal recipe.
If you love this recipe, don't forget to leave a comment and star a review. You can tag me on Instagram so I can see it and feature you!
More Pumpkin Recipes for Breakfast
- Iced pumpkin spice lattes
- Gluten-free pumpkin muffins
- Healthy pumpkin pancakes
- Easy pumpkin pie oatmeal (warm!)
- Pumpkin grain-free granola
- Healthy pumpkin muffins (one bowl!)
Pumpkin Overnight Oats
Ingredients
- 2 ¼ cups gluten-free rolled oats I used Bob's Red Mill
- ¼ cup chia seeds
- 2 tablespoons pure maple syrup
- ½ cup pumpkin puree
- ¼ cup greek yogurt or nut butter
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 ¾ cups non-dairy milk i.e. almond milk, coconut milk, or oat milk
- 1 tablespoon pumpkin pie spice
- 2 scoops vanilla protein powder optional
Instructions
- Add the old-fashioned oats to a large bowl with the chia seeds, maple syrup, pumpkin puree, yogurt, salt, and pumpkin pie spice. Pour your milk of choice on top and add protein powder, if desired.
- Stir everything using a wooden spoon or whisk until combined and the pumpkin is completely mixed in. It should be a rich orange color. Cover with plastic wrap or another large airtight container and place in the fridge for at least 4 hours, preferably overnight.
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