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Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats is a creamy, make-ahead breakfast that combines the warm spices of pumpkin pie with hearty oats for a nutritious and delicious start to your day. It’s quick, easy, and perfect for fall mornings!

  • Total Time: 5 minutes + 4 hours (or overnight chill)
  • Yield: 1 serving 1x

Ingredients

Scale
  • 1/2 cup canned pumpkin puree (make sure it’s 100% pure pumpkin, not pie filling)
  • 1/2 cup rolled oats
  • 1/2 cup milk (your choice of dairy or plant-based milk like almond, oat, or soy)

 

  • 1/4 cup plain Greek yogurt (optional for added creaminess and protein)
  • 1–2 tablespoons maple syrup (or honey, to taste)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional but adds depth)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Optional Toppings:

  • Chopped nuts (pecans or walnuts work well)
  • Dried cranberries
  • Chia seeds
  • Extra maple syrup
  • A dollop of whipped cream (for indulgence)

Instructions

  1. Mix the Ingredients: In a medium-sized bowl or jar, combine pumpkin puree, rolled oats, milk, Greek yogurt (if you’re using it), maple syrup, cinnamon, nutmeg, ginger, cloves, vanilla extract, and a pinch of salt. Stir everything together well to make sure the flavors blend evenly.
  2. Chill Overnight: Cover the bowl or jar with plastic wrap or a lid, and pop it into the fridge for at least four hours. Ideally, leave it overnight so the oats can soften, and the flavors have time to meld beautifully.
  3. Serve: In the morning, take out your pumpkin pie overnight oats, give them a good stir, and if they feel a little thick, add a splash of milk to reach your preferred consistency. Now, it’s time to top them off! Add some chopped nuts, dried cranberries, chia seeds, or even a drizzle of extra maple syrup.
  4. Enjoy: You can serve these oats chilled straight from the fridge, or if you’re in the mood for a warm breakfast, just pop them in the microwave for about 1-2 minutes. Voila! Breakfast is served.

Notes

  • Adjust the Sweetness: Feel free to tweak the amount of maple syrup or honey to suit your taste buds. You can even use a zero-calorie sweetener like stevia if you want to cut down on sugar.
  • Meal Prep for the Week: This recipe is easy to double or triple if you want to prepare a big batch for the week. It keeps in the fridge for up to five days.
  • Add Protein: Boost the protein content by stirring in a scoop of your favorite protein powder, or use a higher-protein milk option like soy or pea milk.
  • Texture Preference: If you prefer a smoother texture, blend the ingredients together before refrigerating. This will give your oats a more pudding-like consistency.
  • Warm It Up: Not a fan of cold oats? No problem! Just microwave them for about a minute before adding your toppings.
  • Author: Elina
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes (no-cook)
  • Category: Breakfast
  • Method: No-Cook, Overnight
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 jar (approx. 1 cup)
  • Calories: 270kcal
  • Sugar: 12g
  • Sodium: 200mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 6g
  • Protein: 9g
  • Cholesterol: 7mg

Keywords: Healthy fall breakfast, No-cook pumpkin recipe, Easy overnight oats