Pumpkin Overnight Oats

As much as I would love to eat a slice of pumpkin pie for breakfast every fall morning, these Pumpkin Overnight Oats are much better for me. They just happen to taste like pie anyway, so I know I’m not missing out on anything.

Other than sipping on a homemade cold brew, digging into a jar of overnight oats is my favorite way to start the day. The soft and creamy soaked oats are so satisfying, and I love mixing and matching different flavors (say hello to my cozy cinnamon overnight oats and extra creamy yogurt overnight oats recipes).

Similar to my baked pumpkin oatmeal, these pumpkin pie oats are particularly perfect for fall. I made them with classic pumpkin pie ingredients, plus rolled oats, milk, and protein powder. My favorite way to eat them? With extra chocolate chips on top!

Pumpkin Pie Overnight Oats Ingredients

Oats – I make all of my overnight oat recipes with old-fashioned rolled oats because they become soft and chewy (never mushy) after soaking. If you’re looking for a substitute, I’d recommend using a 50-50 mix of rolled oats and quick oats. Save the steel-cut oats for my savory oatmeal breakfast bowl, as they’re too hearty for this recipe.

Spices – A good pinch of cinnamon and pumpkin pie spice gives these oats their cozy pumpkin pie flavors.

Pumpkin puree – Remember to use plain pumpkin puree, NOT pumpkin pie mix. Your oats will be way too sweet and overly spiced if you mix these two up.

Protein powder – This is optional, but I like adding 1 scoop of vanilla protein powder to make these oats that much more filling. They’re still satisfying without, though!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get great new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save Recipe

Variations

• Nut-free option – Omit the walnuts/pecans or replace them with pumpkin seeds.
• Gluten-free option – Use certified gluten-free rolled oats if you need this recipe to be gluten-free.
• Dairy-free option – Swap the milk for your favorite plant milk and use non-dairy chocolate chips for dairy-free overnight oats.
• Add yogurt – Stir in 1 to 2 tablespoons of plain yogurt for extra creamy overnight oats.
• Mix-in ideas – Walnuts, pecans, chocolate chips, pumpkin seeds, chia seeds, vanilla extract, hemp seeds, or a dollop of nut butter would all taste amazing mixed in with the oats!

How to Make Pumpkin Overnight Oats

Step 1: Combine. Stir the oats, cinnamon, and pumpkin pie spice together in a large bowl.

Step 2: Blend. Blend the milk, pumpkin, maple syrup, and protein powder until smooth. Pour the pumpkin milk mixture into the bowl with the oats and stir to combine. Fold in the chocolate chips and nuts.

Step 3: Chill. Divide the oat mixture between mason jars and refrigerate them for a few hours or overnight before serving.

Erin’s Tips and Tricks

• If the soaked oats are too thick, stir in a splash of milk at a time until they thin out.
• This recipe makes two servings of pumpkin pie oats. If you need enough oats to last throughout the week, just double or triple the ingredients and divide the mixture between more jars!
• Overnight oats are delicious served cold or warm. Just grab a jar out of the fridge and eat them on the go, or zap them in the microwave in 30-second increments to warm them up.
• I like to top these oats with chocolate chips, a dollop of whipped cream, homemade grain-free granola, extra chopped nuts, or a drizzle of peanut butter.

Storage

Refrigerator: You can refrigerate overnight oats in their sealed containers for up to 5 days. 

Freezer: Freeze the oats in individual freezer-safe jars or containers for up to 1 month. Thaw them in the fridge overnight, then enjoy them the next day.