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–+ servings
A glass of pumpkin overnight oats topped with whipped cream, chopped pecans, and a sprinkle of spices, surrounded by whole pumpkins and cinnamon sticks on a white surface.
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5 from 1 vote

Creamy Pumpkin Pie Overnight Oats Recipe

Creamy Pumpkin Pie Overnight Oats – a healthy, cozy breakfast packed with warm spices, pumpkin flavor, and fall vibes. Easy to make ahead!
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: American
Keyword: healthy breakfast
Servings: 1
Calories: 274kcal

Ingredients

For the overnight oats:

  • ¼ cup Rolled oats
  • 1 tablespoon Chia seeds optional, helps thicken & adds fiber
  • ½ teaspoon Pumpkin pie spice
  • Pinch of salt
  • 2 tablespoons Pumpkin puree not pumpkin pie mix
  • 2-3 teaspoons Maple syrup or honey optional-adjust to taste
  • ½ cup Milk of choice dairy or plant-based
  • ¼ cup Yogurt any kind
  • ½ teaspoon Vanilla extract

For topping (optional)

  • Yogurt
  • Chopped pecans
  • Granola
US Customary - Metric

Instructions

  • Mix grains: In a jar or airtight container, stir oats, chia (if using), pumpkin pie spice, and salt until everything is evenly hydrated.
  • Combine: add milk of choice, yogurt (if using), pumpkin puree, maple syrup, and vanilla extract, mix until well combined.
  • Chill: Cover and refrigerate overnight (or at least 4–5 hours).
  • Serve: Stir; if too thick, loosen with a splash of milk. Add toppings and enjoy cold, or warm gently in the microwave.

Video

Notes

  • Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie mix. If using homemade, make sure it’s thick; strain off excess liquid to avoid soupy oats.
  • Sweetener: Maple syrup pairs perfectly with pumpkin, but honey, agave, or a sugar-free option works too. Adjust up or down to taste.
  • Oats: Rolled oats give the best chewy-creamy texture. Quick oats = softer. Steel-cut won’t soften enough overnight.
  • Make Ahead: Keeps up to 3-4 days in the fridge; prep multiple jars for grab-and-go breakfasts.
  • Milk: Any milk works. Whole or 2% dairy = creamiest; almond = light; soy/oat = extra body; coconut (carton) = subtle coconut note. Start with ½ cup and adjust next batch if you prefer thicker/thinner.
  • Yogurt: Greek yogurt adds body, tang, and protein. For dairy-free, use a thick plant-based yogurt. Skip it for a lighter texture.
  • Pumpkin Pie Spice: Use store-bought or my homemade Pumpkin Pie Spice blend (recipe on my blog) for fresher, customizable flavor.
  • Chia: Optional, helps thicken and add fiber. 1 Tbsp makes it pudding-like; for a looser texture, reduce/omit or stir in a splash of milk before serving.

Nutrition

Calories: 274kcal | Carbohydrates: 40g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 71mg | Potassium: 484mg | Fiber: 7g | Sugar: 17g | Vitamin A: 4911IU | Vitamin C: 2mg | Calcium: 321mg | Iron: 2mg