There’s something tiny and addictive about turning the warm, nostalgic flavors of pumpkin pie into a grab-and-go breakfast: cinnamon, nutmeg, a velvet note of pumpkin, and oats that soak up that spiced creaminess. I started making these Pumpkin Pie Overnight Oats years ago on a chilly October morning when I wanted pumpkin pie flavors without spending an hour in the kitchen — and I haven’t stopped. They’re the kind of breakfast I make when I need something satisfying, portable, and easy on the weekday rush.
If you’re a fan of pumpkin flavors, you might also enjoy our delicious pumpkin crunch cake during the fall season.
When you open the jar in the morning, the first thing that hits me is the scent — warm spice up front, then a faint sweetness that isn’t cloying. The texture is creamy but still has bite from the oats; it’s not a porridge stirred hot on the stove, it’s a spoonable, slightly chilled custard-like breakfast that’s entirely forgiving. Overnight oats are popular because they simplify mornings: mix, refrigerate, and the fridge does the rest. This recipe leans into pumpkin’s natural creaminess and pairs it with a boost of protein so it keeps you going until lunch.
Ingredients You’ll Need for Pumpkin Pie Overnight Oats
- Rolled oats – the backbone for soakable texture; use old-fashioned rolled oats for the best tender-chewy result.
- Pumpkin puree – brings pumpkin flavor and moisture; canned is convenient, fresh cooked pumpkin adds brightness.
- Milk (dairy or plant) – thins the mixture to a spoonable consistency; almond or oat milks are great alternatives.
- Protein powder – optional but helpful to make the oats more filling and creamy; choose a flavor that complements vanilla or spice.
- Maple syrup – natural sweetener that pairs perfectly with pumpkin spices; honey or agave also work.
- Vanilla yogurt – adds tang and creaminess; swap for coconut yogurt for dairy-free versions.
- Pumpkin spice – a blend of cinnamon, nutmeg, ginger, and cloves to give it that classic pie note.
- White chocolate & coconut oil – used for a silky topping in my version; optional but makes the jars feel special.
- Optional add-ins – nuts, seeds, dried fruit, or extra spices to customize texture and flavor.
About fresh versus canned pumpkin: canned pumpkin puree is consistent in texture and flavor, which is why I reach for it on hectic mornings. Fresh pumpkin (from sugar pumpkin, not jack-o’-lanterns) can be roasted and pureed — it yields a brighter, less-cooked flavor but needs draining or careful cooking so the oats aren’t too watery. Nutritionally, pumpkin is low in calories and rich in beta-carotene (a precursor to vitamin A) and fiber, and oats bring beta-glucan soluble fiber that helps with satiety and blood sugar response.
Step-by-Step Instructions
Below is the exact recipe I use when I make a double batch. I’ve written down both the practical how-to and the little things I do to rescue or tweak the texture if something goes sideways.
What I actually used (my go-to recipe):
- 1 cup rolled oats
- 1/2 cup vanilla protein powder
- 1 teaspoon pumpkin spice
- 2/3 cup pumpkin puree
- 1 cup almond milk
- 2 Tablespoons maple syrup
- 1 Tablespoon white chocolate chips
- 1/2 teaspoon coconut oil
- 1/4 cup vanilla Greek yogurt (or coconut yogurt)
- 1/4 teaspoon pumpkin spice (for dusting)
- In a bowl or jar, mix the oats, protein powder, and 1 teaspoon pumpkin spice so the dry ingredients are evenly distributed. Mixing the dry ingredients first prevents clumps of protein powder or spice pockets.
- Stir in the pumpkin puree, almond milk, and maple syrup until everything is combined and there are no big dry patches of oats. The mixture should look thick but pourable — if it’s too thick, add a splash more milk; too thin and you’ll have a very soft texture in the morning.
- Scoop the mixture into jars or bowls and smooth the tops. This is the point where I taste a tiny spoonful — if it tastes flat, I add a pinch of salt or a touch more maple syrup; if it’s cloying, a squeeze of lemon or a spoonful of plain yogurt helps.
- Melt the white chocolate chips and coconut oil together in the microwave, stirring every 30 seconds until smooth. This makes a silky topping; it’s optional, but if you want the full dessert vibe, it’s worth the extra minute.
- Whisk the vanilla yogurt into the white chocolate mixture a tablespoon at a time until smooth, then spoon or spread this topping over each jar of oats. Lightly dust with extra pumpkin spice.
- Add airtight lids and refrigerate overnight (or at least 6 hours). In the morning give the jar a gentle stir if you want a more homogenous texture, or leave it layered for a pretty presentation.
- Enjoy cold straight from the jar, or warm gently in the microwave for 20–30 seconds if you prefer it hot. Add toppings just before serving so they stay crunchy.
Notes and troubleshooting:
- If your oats are too dry in the morning: stir in a splash of milk and let sit for 10 minutes to soften, or microwave for 15–20 seconds with a tablespoon of milk.
- If the oats are too thin: add a tablespoon of chia seeds or extra oats, stir, and let sit for 10 minutes so they absorb moisture. Protein powder can also thicken things up if you need bulk.
- Protein powder clumps: sift it with a small strainer into the milk first or whisk vigorously with a fork before adding the pumpkin.
- Flavors taste muted after chilling: always slightly over-season (a bit more spice or a touch more sweetener) because cold mutes sweetness and aroma.
Nutritional Benefits of Pumpkin and Oats
These overnight oats pack a nutritional punch. Oats deliver a good dose of soluble fiber (beta-glucan), which supports heart health and fullness. Pumpkin puree brings vitamin A precursors, potassium, and fiber, plus a low-calorie way to add thickness and sweetness. Together with a protein powder and yogurt, this bowl becomes balanced, with carbohydrates, protein, and healthy fats that help steady blood sugar and appetite.
For another nutritious option, check out our healthy pumpkin pie smoothie, which highlights the benefits of pumpkin.
Practical notes on nutrition from my kitchen testing: when I use vanilla Greek yogurt and a scoop of protein powder, the oats keep me satisfied much longer than plain oats; when I switch to coconut yogurt and no protein powder they’re lighter but sometimes I need a mid-morning snack. If you’re watching calories, reduce the maple syrup and boost spices — pumpkin and spice give plenty of flavor without extra sugar.
Vegan and Dairy-Free Options
Going vegan with this recipe is straightforward. Use a plant-based protein powder (pea, brown rice, or soy), swap almond or oat milk for dairy milk, and choose coconut or soy yogurt in place of Greek yogurt. If you omit the white chocolate topping, the rest is naturally plant-based.
Taste and texture tips for dairy-free versions: coconut yogurt is richer and adds a slight coconut tang, which plays nicely with pumpkin. If you prefer neutral flavor, choose an unsweetened almond or oat yogurt. Some plant milks are sweeter (oat milk) while others are thinner (almond), so tweak the liquid amount: plant milks can vary in thickness and affect the final set.
Meal Prep Tips and Storage
I regularly make a batch of these on Sunday for weekday breakfasts. Here’s how I prep without losing flavor or texture.
- Batch size: The recipe above yields about two medium jars — double or triple it for a week’s worth. I find jars with good-sealing lids are the most portable.
- Containers: Use wide-mouth Mason jars for layering and easy eating, or meal-prep containers with tight lids if you’re packing them for the train.
- How long they last: Stored in the refrigerator in airtight containers, these oats keep well for 3–5 days. Texture will evolve — oats continue to soften — but the flavor actually matures and tastes richer on day two.
- Freezing: I don’t recommend freezing the assembled oats; the texture changes too much. You can freeze cooked pumpkin puree in portions and defrost it for fresh batches.
- Make-ahead tip: If you want crunchy toppings (nuts, granola), store them separately and add just before eating so they remain crisp.
Personalizing Your Recipe with Toppings
What I love about these oats is how they take toppings. I mean, change the topping and the whole breakfast personality changes — nutty, crunchy, sweet, or slightly tart.
- Chopped pecans or walnuts – add crunch and a toasty note; pecans feel more dessert-like.
- Toasted pumpkin seeds (pepitas) – amplify the pumpkin theme and give a nice chew.
- Dried cranberries or raisins – a tart pop that cuts through the richness.
- Granola – for a big textural contrast; sprinkle just before eating.
- Nut butter – swirl in a spoonful of almond or peanut butter for creaminess and extra protein.
- Whipped cream or coconut whipped topping – if you want dessert vibes; add sparingly.
If you enjoy baking, consider using our flaky pie crust for a delicious homemade touch to your oats.
Experimentation tip: I often toast a few pecans in a skillet with a sprinkle of cinnamon and a pinch of salt before adding them — it brings out oils and elevates the aroma, making the jar smell like a bakery.
Conclusion: Why You’ll Love This Recipe
This is one of those recipes I come back to every fall because it balances convenience with that unmistakable pumpkin pie taste. It’s quick to assemble, holds well in the fridge, and is flexible for dietary needs — make it higher protein, vegan, or more indulgent depending on your morning plans. Expect a creamy, spiced breakfast that’s not overly sweet and keeps well through the week.
For more breakfast inspiration, try our breakfast stuffed puff pastry bars for a delightful morning treat.
FAQ
Can I use fresh pumpkin instead of canned for the overnight oats?
Absolutely! Fresh pumpkin can be used, but make sure to cook and puree it first. Canned pumpkin is convenient and saves time while still being nutritious.
How long do pumpkin pie overnight oats last in the refrigerator?
These oats can be stored in the refrigerator for up to 3-5 days in an airtight container, making them a great meal prep option!
Can I make pumpkin pie overnight oats vegan?
Yes! Simply use a plant-based protein powder, dairy-free yogurt, and your choice of non-dairy milk to fully customize the recipe to be vegan-friendly.
What toppings would you recommend for pumpkin pie overnight oats?
You can try adding nuts, seeds, dried fruits, or a sprinkle of cinnamon and nutmeg to enhance the flavor and texture of your oats!
Is this recipe suitable for gluten-free diets?
Yes! Just make sure to use gluten-free oats to ensure the recipe is safe for those with gluten intolerances.
I hope you enjoy making these as much as I do. If you try a variation, tell me — I love hearing about what people do with the base recipe (pecan-caramel? cranberry swirl? chocolate chips?). Small changes can make big differences and, honestly, that’s half the fun of breakfast experiments.
Pumpkin Pie Overnight Oats
Ingredients
Method
- Mix the oats, protein powder, pumpkin spice, pumpkin puree, milk, and syrup together.
- Scoop into jars or bowls.
- Melt the white chocolate chips and coconut oil in the microwave, stirring every 30 seconds until smooth.
- Whisk in the yogurt into the white chocolate mixture, 1 Tablespoon at a time, stirring until smooth.
- Smooth the topping over each overnight oats jar and lightly dust with extra pumpkin spice.
- Add airtight lids and refrigerate overnight, then enjoy in the morning!
