Enjoy the flavors of pumpkin pie for breakfast with these creamy, satisfying Pumpkin Overnight Oats. Made with just six simple ingredients and five minutes of hands-on prep, they’re the perfect grab-and-go fall breakfast.
*This recipe was originally published in September 2015. The text, photos and recipe have been updated.
I’m not a morning person, so quick and ready-to-eat breakfasts are my saving grace. Whether it’s muffins, a frittata, waffles or these pumpkin overnight oats, having something nutritious and delicious waiting in the fridge makes mornings much easier.
These Pumpkin Overnight Oats are one of my favorite fall meal-prep breakfasts. They capture pumpkin pie flavor without any fuss, and they’re easily customized to suit your tastes or dietary needs.
Why you’ll love this recipe:
- Rich, creamy texture that resembles pumpkin pie, thanks to real pumpkin and warm pumpkin pie spice.
- Only six ingredients and about five minutes of active prep time.
- Gluten-free and vegan as written, and easy to adapt with your preferred milk, sweetener or mix-ins.
- Perfect for meal prep: make a batch the night before and portion into jars or containers for breakfasts throughout the week.
Recipe ingredients
This recipe uses six pantry-friendly ingredients and is very forgiving—feel free to swap items to suit preferences or what you have on hand.
Ingredient notes
- Rolled oats: Old-fashioned rolled oats give the best texture here. They soften overnight but still keep a pleasant chew. If you prefer steel-cut oats, follow a recipe made specifically for steel-cut oats.
- Chia seeds: Chia seeds thicken the mixture and add creaminess plus a nutrition boost. If you don’t have them, omit and reduce the milk by about 1/2 cup so the oats aren’t too loose.
- Maple syrup: Pure maple syrup adds natural sweetness and pairs beautifully with pumpkin. Use your preferred sweetener if desired.
- Almond milk: Any plant or dairy milk will work—use what you normally enjoy.
- Pumpkin puree: Use canned pumpkin puree or homemade pumpkin puree that has been drained of excess liquid. Do not use pumpkin pie filling.
How to make this recipe
- In a medium bowl, whisk together the almond milk, pumpkin puree and maple syrup until smooth.
- Add the rolled oats, chia seeds and pumpkin pie spice, and stir to combine so everything is evenly distributed.
- Let the mixture sit at room temperature for 10 minutes so the chia seeds begin to thicken. Stir again, then cover and refrigerate for at least 4 hours or overnight for best texture.
- Serve cold from the fridge, or warm briefly in the microwave if you prefer a hot breakfast. Top with nuts, seeds, chocolate chips or fruit as desired.
FAQs
Soaking breaks down starches and softens the oats so they’re tender and ready to eat without cooking. The result is a creamy, no-cook breakfast.
Chia seeds absorb liquid and puff up, creating a thicker, creamier texture while also adding fiber, protein and omega-3 fatty acids.
Stored in the refrigerator in an airtight container, overnight oats usually stay fresh for 2–5 days, depending on the ingredients and toppings you add.
Both options work. Eat straight from the fridge for a refreshing meal, or warm in a microwave-safe bowl for about 40–60 seconds if you prefer a warm breakfast.
Recipe notes
- The total time includes at least 4 hours of chilling. For the best texture, refrigerate overnight.
- Portion the thickened oats into jars or airtight containers for easy grab-and-go breakfasts; they keep well in the fridge for 4–5 days.
- To reheat, place oats in a microwave-safe container and warm for about one minute, stirring once heated.
- Top with your favorites: pecans, pepitas, shredded coconut, chocolate chips or fresh fruit all make great additions.
More overnight oat ideas
- Chai-spiced overnight oats for warm spice notes
- Blueberry chia overnight oats for a fruity twist
- Coconut cream overnight oats for a tropical flavor
- German chocolate-style overnight oats for a rich, indulgent breakfast
- Peanut butter overnight oats for a protein-forward option
If you try this recipe, I’d love to hear how it turned out—leave a comment or tag me on Instagram!
Pumpkin Overnight Oats
Servings: 4
Prep Time: 5 mins | Additional Time: 4 hrs | Total Time: 4 hrs 5 mins
Equipment
- Jars or airtight containers for storing individual servings
Ingredients
- 2 1/2 cups unsweetened almond milk (or your preferred milk)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 3 tablespoons pure maple syrup
- 2 cups old-fashioned rolled oats
- 2 tablespoons chia seeds
- 1 1/2 teaspoons pumpkin pie spice
- Optional toppings: pecans, pepitas, chocolate chips or fruit
Instructions
- In a medium bowl, whisk together the milk, pumpkin puree and maple syrup until smooth.
- Stir in the oats, chia seeds and pumpkin pie spice until evenly combined.
- Let the mixture sit for 10 minutes at room temperature to allow chia seeds to begin thickening. Stir again.
- Cover and refrigerate for at least 4 hours or overnight. Portion into jars if desired.
- Serve cold or warm briefly in the microwave. Add your favorite toppings and enjoy.
Notes
- Chilling overnight produces the creamiest texture. If you skip chia seeds, reduce the milk by 1/2 cup.
- Store in the fridge for up to 4–5 days in airtight containers.
- Toppings are optional and not included in nutrition estimates.
Nutrition (per serving, estimated)
Calories: 258 kcal | Carbohydrates: 44 g | Protein: 7 g | Fat: 7 g | Fiber: 8 g
Nutrition is estimated using a food database and is intended as a guideline only.