These Pumpkin Overnight Oats make an easy and delicious fall breakfast! Stir them up in just a couple of minutes and they prepare themselves overnight in the fridge. Pumpkin puree, spice and seeds give a great seasonal flavor. It's simple and nutritious, gluten free, vegan, and dairy free.
Overnight oats saved my sanity when I was in the thick of new motherhood. Caring for a highly sensitive, high need newborn is challenging enough. But in my sleep deprived state I was also working from home building a new business (this lovely food blog you are now reading).
Learning to make and enjoy overnight oats meant that if I took 5 minutes to meal prep them on a Sunday night, at least I had a nutritious breakfast taken care of for the week ahead. Having breakfast ready to grab is a HUGE deal, especially when ravenous from nursing. And for a little variety I made all kinds of flavor variations on overnight oatmeal.
By the time fall came around, I of course had to make a pumpkin pie overnight oats version. It is absolutely delicious and comforting with the warming spices and pumpkin purée. And while I usually enjoy them cold, these pumpkin oats I will warm up for extra coziness on cooler mornings.
Ingredients & Substitutions
Here is what you'll need to make Pumpkin Spice Overnight Oats:
- rolled oats - also called old-fashioned oats; check for certified gluten-free oats if needed
- chia seeds - optional but great for added nutrients and texture
- milk - any kind, but I especially like unsweetened almond milk for dairy-free overnight oatmeal. For even more protein, you can replace part of the milk with another liquid like Greek yogurt
- pumpkin puree
- pumpkin pie spice - or a mixture of warm baking spices you have on hand like cinnamon, nutmeg, ginger, cloves
- maple syrup - honey or other (sugar-free) sweetener like stevia
- toppings - such as pumpkin seeds, raisins, pecans, cranberries, coconut, chocolate chips
Check the recipe box below for detailed measurements.
To a sealable container or jar add all of the ingredients for the pumpkin oats
Stir everything up until well combined. Or close the container and shake vigorously to mix everything
Place the mixed up pumpkin oatmeal in the refrigerator at least overnight or for up to 5 days
When ready to eat, optionally warm up the overnight oats in the microwave or on the stovetop on low heat. Then serve with your favorite toppings
The glass containers I used in the video are from the Borgonovo IGLOO line. These Anchor containers are very similar. Any sealable container that holds about 2 cups will work well for making overnight oats. Pint sized mason jars are very popular, but plastic tupperware is fine too. (I only don't recommend reheating any food in plastic containers in the microwave).
The cute orange pumpkin mug I used for serving was an unmarked thrift store find. You can find something similar here.
I wrote out the recipe for 1 serving below. But the great thing about these overnight oats is, that you can triple or quadruple the recipe and prepare breakfast in advance. They keep for up to 5 days in the fridge. So I will actually make up to 5 servings at once on Sunday night and just like that, in less than 5 minutes I have breakfast ready for a whole week. It doesn't get easier than this.
Stored in the refrigerator, overnight oats will last for up to 5 days. Which makes this a perfect meal prep recipe.
Yes you can. And pumpkin seeds are great at adding more protein to the overnight oats. But personally, I prefer adding the pumpkin seeds as a topping just before serving. This way they retain their crunchy texture which is a great contrast to the oats
Thanks to the fiber and protein content of overnight oats they make a great healthy and filling breakfast.
Check out even more oat breakfast recipes:
Pumpkin Overnight Oats Recipe
- ½ cup rolled oats
- ½ tablespoon chia seeds optional
- ½-3/4 cup milk any kind; I used almond milk
- 2 tablespoons pumpkin puree
- ½ teaspoon pumpkin pie spice
- 1 pinch salt
- 1 tablespoon maple syrup more to taste
- ¼ cup toppings such as pumpkin seeds, raisins, pecans, cranberries
- Place oats, optional chia seeds, milk, pumpkin puree, pumpkin pie spice, salt, and maple syrup in a container with a tight-fitting lid (like a mason jar). Shake to combine. Place container in the fridge overnight.½ cup rolled oats, ½ tablespoon chia seeds, ½-3/4 cup milk, 2 tablespoons pumpkin puree, ½ teaspoon pumpkin pie spice, 1 tablespoon maple syrup, 1 pinch salt
- If desired, warm up the overnight oats in the morning either in the microwave or in a small saucepan on the stovetop on low heat. Add a little more milk or water as needed. Taste and add more sweetener or spice to taste. Transfer to a bowl and sprinkle with toppings. Enjoy.¼ cup toppings