These creamy and delicious pumpkin pie overnight oats are a nourishing, make-ahead breakfast disguised as a fall/winter dessert favorite!
It’s no secret that I love overnight oats for their ease of prep, nourishment, super-satisfying taste and pillowy texture. And in pumpkin season? Pumpkin pie overnight oats truly hit the spot for breakfast or even a post-workout snack on busy days, especially during the fall and winter holidays.
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Ingredients
These are all the ingredients you need to make oats that taste like pumpkin pie!
- Whole rolled oats – You can’t make overnight oats without ’em! Make sure to use whole rolled oats for this particular recipe.
- Chia seeds – For added healthy fats, fiber, and protein, and to help absorb some of the liquid for thick and creamy results.
- Salt – To balance out sweetness and enhance flavor.
- Pumpkin pie spice – This is key for that classic pumpkin spice flavor! Feel free to use store bought or make your own.
- Cinnamon – You could leave it out, but extra cinnamon is delicious.
- Pumpkin – No pie filling here! We’re just looking for real canned pumpkin.
- Vanilla Greek yogurt – Ideally something with limited added sugar, such as the kind by Siggi’s (which I’m obsessed with, by the way). It’s worth noting that Siggi’s has a seasonal pumpkin spice yogurt that would be so fun to try in these overnight oats.
- Milk – Any kind will work! Lately I’ve been using lactose-free dairy for a protein boost.
- Maple syrup – Just a touch to sweeten the oats and get close to that pumpkin pie flavor.
- Vanilla extract – We’re doubling down on that vanilla flavor.
- Optional toppings – Pecans, granola, or other nuts and seeds add a delicious flavor and bit of crunch. You could also fully commit to the pumpkin pie theme and add a dollop of yogurt, whipped cream, or coconut whip!
Substitutions & Variations
Make these oats work for you! Below are some ingredient subs and variations on the recipe.
- Vegan – Choose dairy-free milk and yogurt for the overnight oats. Siggi’s also has delicious plant-based yogurts!
- High protein – I talk all about protein overnight oats in this post, but to talk about it here as well, your milk, yogurt, and toppings all have protein potential. Choose high protein milk (dairy or plant-based), yogurt (strained yogurts such as skyr or Greek yogurt are best), and nuts or seeds to top your overnight oats for a protein boost.
- Less sweet – Since this recipe calls for vanilla yogurt, you might find it’s sweet enough without the additional maple syrup. Feel free to omit or adjust the maple syrup per your tastebuds.
Instructions
Follow the simple steps below to have delicious pumpkin pie overnight oats ready for you in the morning!
Step 1: Combine oats, chia seeds, salt, pumpkin pie spice, and cinnamon into a bowl and stir to combine.
Step 2: Add milk, yogurt, pumpkin, maple syrup, and vanilla extract to the bowl.
Step 3: Stir to combine, then cover and let sit in the fridge overnight (or for at least 3-4 hours).
Step 4: When ready to eat, take the oats out of the fridge and enjoy topped with nuts, almond butter, or a dollop of yogurt or whipped cream.
Hint: You don’t have to use both cinnamon and pumpkin pie spice, but something about the extra dash of cinnamon tastes so good!
Storage
Store pumpkin pie overnight oats in an airtight storage container or divide servings into jars to take on the go. These oats taste best when eaten within five days.
FAQ
Definitely! For this recipe, I recommended reducing the amount of liquid by 1-2 tablespoons since the chia seeds won’t be there to absorb the liquid.
Yes! In general, oats are a great source of fiber and micronutrients (read more about their health benefits here!). Overnight oats in particular provide resistant starch, which helps feed your friendly gut bacteria.
Looking for other oat-based recipes? Try these:
Pairing
These granola recipes would be delicious overnight oat toppings:
Did you make this recipe? Don’t forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!
Pumpkin Pie Overnight Oats
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Chill
- Cuisine: American
Ingredients
Units
Scale
- 1 cup whole rolled oats
- 1 tablespoon chia seeds
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine salt
- 1 cup milk of choice
- ½ cup pumpkin purée
- ½ cup vanilla yogurt (I use Siggi's)
- 1 tablespoon pure maple syrup
- ½ teaspoon vanilla extract
- Optional toppings: Pecans, nuts/seeds, granola, yogurt, whipped cream
Instructions
- Combine dry ingredients. In a medium bowl, combine oats, chia seeds, salt, cinnamon, and pumpkin pie spice. Mix together.
- Add wet ingredients. Add the milk, yogurt, pumpkin, maple syrup, and vanilla extract. Stir all ingredients together until thoroughly combined.
- Chill. Place oats in an airtight container (such as jars or airtight glass storage containers) and chill for at least 3-4 hours, ideally overnight.
- Remove from fridge, top, eat. The next morning or when you're ready to eat, fetch your oats from the fridge and top with nuts, seeds, yogurt, or whipped cream.
Notes
- Cook time. This recipe reflects hands-on time only, which is 10 minutes. It will actually be at least 3-4 hours (ideally overnight) before oats are ready to be eaten.
- Chilling the oats. Sometimes I like to make the oats directly in the container I plan to chill them in. That way you only need dirty up one bowl!
- Vegan version. I love overnight oats because you can easily make them vegan! Simply be sure to use a plant-based yogurt and milk instead of dairy.
