Pie for breakfast? These easy Pumpkin Pie Overnight Oats blend real pumpkin, warm spices, and hearty oats for cozy fall mornings. Just 5 minutes of prep—make them the night before and breakfast will be ready when you wake up. Perfect for busy schedules.
Confession: I don’t love Pumpkin Spice Lattes, but I do love pumpkin pie everything.
This Pumpkin Pie Overnight Oats recipe becomes a fall staple as soon as the weather cools. Real pumpkin purée, rolled oats, warming spices, and a sprinkle of pecans come together in minutes. It’s simple, satisfying, and ready to grab and go in the morning.
Why You Will Love This Pumpkin Pie Overnight Oats Recipe:
- Only 5 minutes to prep. Whip these up the night before and they’ll be ready when you are.
- Simple ingredients. Pantry staples create a flavorful breakfast that doesn’t feel basic.
- Great for meal prep. Make a batch for the week—store in airtight containers for quick mornings.
- Cozy fall flavor. Pumpkin, warm spices, and a touch of maple make this perfect for crisp mornings.
Recipe Ingredients:
- oats: Use rolled (old-fashioned) oats for the best texture in overnight oats. For gluten-free options, choose certified gluten-free oats.
- milk: Any milk works—dairy or plant-based. Vanilla almond milk and whole milk both taste great.
- pumpkin: Use pumpkin purée (not pumpkin pie filling) so you can control the spice and sweetness.
- chia seeds: Optional for added texture and nutrition.
- sweetener: Real maple syrup is our favorite, but brown sugar or another sweetener works too. You can also sweeten to taste at serving.
- fall spices: The recipe uses pumpkin pie spice; adding a touch of cinnamon can enhance the flavor.
- vanilla: A small amount of vanilla extract rounds out the flavors.
- pecans: Optional, for crunch and nuttiness.
Recipe Tips
- You can eat these hot or cold. Warm them gently in the microwave if you prefer a hot breakfast, or enjoy straight from the fridge for a quick, portable option.
- Adjust for dietary needs. Use certified gluten-free oats and your favorite plant-based milk to make these gluten-free and dairy-free.
- Add milk before serving if needed. If the oats thicken in the fridge, stir in a splash of milk to reach your desired consistency.
Storage:
You don’t need special jars—any airtight container works. Store in the refrigerator for up to 5 days. Add a splash of milk before serving if the oats have thickened.
Possible Add-Ins:
Want to switch things up? Try these optional additions for extra flavor or texture:
- vanilla Greek yogurt
- toasted pumpkin seeds
- vanilla protein powder
- white chocolate chips
- sliced bananas (add at serving)
- shredded coconut
- top with pumpkin spice whipped cream
Other Pumpkin Recipes:
- Pumpkin Banana Overnight Oats
- Chocolate Chip Pumpkin Banana Bread
- Pumpkin Ricotta Pasta Bake
- No Bake Pumpkin Crumble Bars
- Pumpkin Pie Smoothie
- Pumpkin Pie Crumble
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Pumpkin Pie Overnight Oats
Ingredients
- ½ c rolled oats (regular or gluten free)
- ½ c milk of choice
- 2 T pumpkin purée
- 1 tsp chia seeds (optional)
- 2-3 tsp maple syrup or sweetener of choice
- ½ tsp pumpkin spice
- ½ tsp vanilla extract
- dash of sea salt
- chopped pecans for garnish (optional)
Instructions
- Combine all ingredients in a bowl or jar that can be sealed.
- Stir well to combine. Chill in the refrigerator overnight or at least 4 hours.
- Serve cold or warm—add a splash of milk if needed and top with pecans or your favorite toppings.
Notes
- You can eat these hot or cold. Warm them in the morning if you like a hot bowl, or enjoy them chilled for a grab-and-go option.
- Adjust to meet dietary needs. Use gluten-free oats or plant-based milk if needed.
- Add extra milk before serving if the oats thicken. A splash of milk brings the texture back to your preference.
Nutrition
Carbohydrates: 48 g,
Protein: 10 g,
Fat: 8 g
Nutrition information is an approximation.
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