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–+ servings
pumpkin spice overnight oats in a mason jar topped with pecans

Pumpkin Overnight Oats

5 from 3 votes
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
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Prep Time5 minutes
Chill Time4 hours
Total Time4 hours 5 minutes
Servings: 5 jars
Author: Molly

INGREDIENTS

  • 2 1/4 cups gluten-free rolled oats I used Bob's Red Mill
  • 1/4 cup chia seeds
  • 2 tablespoons pure maple syrup
  • 1/2 cup pumpkin puree
  • 1/4 cup greek yogurt or nut butter
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 3/4 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.
    pumpkin overnight oats ingredients in a large glass bowl
  • 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.
    pumpkin overnight oats mixed together in a large bowl

Notes

Storage: store the overnight oats in an airtight container in the fridge for up to 5 days. I recommend dividing them into individual mason jars to enjoy throughout the week.
Dairy-free: use dairy-free yogurt or nut butter.
Gluten-free: use gluten-free oats. 

Nutrition

Serving: 1serving | Calories: 282kcal | Carbohydrates: 42g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 308mg | Fiber: 8g | Sugar: 10g | Vitamin A: 4331IU | Vitamin C: 11mg | Calcium: 291mg | Iron: 3mg
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