These pumpkin pie overnight oats are your easiest breakfast ever! They require only 5 minutes of prep and they’re delicious, filling, and so nutritious.

two jars of pumpkin pie overnight oats with spoons inside 45 degree angle shot

Oatmeal is my jam. Well, not literally jam—that would be strawberry jam—but I could eat it every single day of the week. In fact, once I went about three months with nothing but oatmeal for breakfast. Why? Well, you can customise it with anything your heart desires so it never gets old!

When fall rolls around, these pumpkin pie overnight oats are a natural choice. They’re full of cozy autumn flavors and they literally take just five minutes to make, and all the work is done the night before. Which means if you’re in a rush to get out of the house in the morning, you no longer have no excuse for not grabbing breakfast!

(Love overnight oats? I have so many options for you! Try my High-Protein Overnight Oats, Strawberry Coconut Overnight Oats, and Peanut Butter Banana Overnight Oats too.)

Why You’ll Love This Pumpkin Overnight Oats Recipe

Here’s what makes these pumpkin pie overnight oats a fabulous fall breakfast:

  • Super easy to make. Just like my Pumpkin Pie Chia Pudding, you mix it up and forget about it until morning. No standing over the stove for half an hour to make breakfast!
  • Nutrient-dense ingredients. Oats, almond milk, nuts, and pumpkin puree are all loaded with vitamins, minerals, and fiber to fuel you through your morning.
  • Perfectly sweet. Those instant oatmeal packets are convenient, but they’re also loaded with sugar. Pumpkin overnight oats are sweetened with just a touch of maple syrup, and you can adjust the amount as needed.
  • Customisable. Make this recipe your own with add-ins like granola, nuts, or fruit. I share some ideas below!

Notes on Ingredients

ingredients to make pumpkin pie overnight oats

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Pumpkin puree – Store-bought or homemade pumpkin puree both work.
  • Old-fashioned or rolled oats – These have the perfect texture for overnight oats.
  • Almond milk – Or your go-to unflavoured or vanilla plant milk.
  • Pumpkin spice
  • Cinnamon
  • Maple syrup
  • Candied pecans – These are optional, but they add some crunch and extra sweetness.

What Is the Difference Between Pumpkin Filling and Pumpkin Puree?

Pumpkin filling (sometimes also labeled as pumpkin pie mix) usually contains sugar and spices, whereas pumpkin puree is literally just pumpkin. For this recipe you’ll need to use pumpkin puree, so make sure to read the label closely when purchasing your can.

How to Make Pumpkin Pie Overnight Oats

ingredients for overnight oats in a glass bowl with a wooden spoon
mixed ingredients in glass bowl with wooden spoon
ingredients for overenight oats poured into smaller bowls

Here’s what you’ll need to do to make this easy vegan breakfast:

  • Combine. Stir together the ingredients in a jar and cover it.
  • Refrigerate. Place the jar in the refrigerator overnight.
  • Heat. Overnight oats can be enjoyed chilled, or you can empty the jar into a small pan set over medium heat or pop it in the microwave for 45 seconds. 
  • Finish. Add your desired toppings and enjoy.

Tips for Success

These additional pointers will help you make the perfect bowl of pumpkin overnight oats.

  • Allow the oats to soak overnight. This is the key step in making sure your oats are properly softened. You really can’t rush the process!
  • Adjust the consistency. If your oats come out too thick, add another tablespoon of almond milk and stir to combine.
  • Make it less pumpkin-y. The flavour we often associate with pumpkin is really the spices we pair it with, so if you’d like, you can add less pumpkin for a thinner consistency without sacrificing that cozy spiced flavour. You can add as little as two tablespoons.
  • Swap out the maple syrup. Date syrup or agave nectar are two natural alternatives to maple syrup, or you can use liquid stevia if you’d like.
two jars of pumpkin pie overnight oats with spoon inside one and pumpkins in background 45 degree angle

Topping Ideas

You can be as creative as you like with your toppings. Here are some ideas:

  • Chopped nuts or seeds, like almonds, walnuts, cashews, chia, hemp, and sunflower seeds.
  • Dark chocolate chips or chopped dark chocolate.
  • Dairy-free yogurt or my Homemade Vegan Yogurt.
  • Coconut flakes or shredded coconut.
  • Dried fruit like raisins or cranberries. Crumbled apple chips would be delicious too!
  • Fresh fall fruit like diced apples or pears.
  • A drizzle of almond butter.
  • Granola for extra crunch. Try my Pumpkin Granola recipe.
  • A dollop of Coconut Whipped Cream.

How to Store

Pumpkin pie overnight oats can be stored in a sealed container in the fridge for up to 5 days, which makes them a fantastic option for meal prep breakfasts.

Can I Freeze This Recipe?

Yes, you can freeze leftover pumpkin pie overnight oats in an airtight container or freezer bag. When ready to eat, thaw the overnight oats in the refrigerator and then enjoy chilled or heated.

two jars of pumpkin pie overnight oats with spoons inside head on shot

More Recipes for Pumpkin Lovers

Enjoy friends! If you make this pumpkin overnight oats, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Pumpkin Pie Overnight Oats

Servings: 2 servings
Prep Time: 5 minutes
Total Time: 5 minutes
Pumpkin pie overnight oats are the easiest breakfast ever! Only 5 minutes of prep and they’re delicious, filling, and so nutritious.
5 (from 4 ratings)
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Ingredients

  • 1/4 cup pumpkin puree
  • 1/2 cup old-fashioned or rolled oats
  • ¾ cup to 1 cup non-dairy milk, such as soy milk for extra protein
  • 1 tablespoon chia seeds
  • 1/2 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon
  • 2 teaspoons maple syrup
  • 1/4 cup chopped candied pecans, optional but delicious
  • raisins, coconut flakes or more maple syrup, for garnish

Instructions 

  • In a jar, mix the pumpkin puree, oats, non-dairy milk, chia seeds, pumpkin pie spice, cinnamon and maple syrup. Stir to combine and cover.
  • Place the jar in the fridge overnight or at least for 6 hours.
  • The next morning, remove and eat in the jar or place in a pot over medium high heat to reheat the oatmeal, or in the microwave to reheat if a microwave safe jar for about 45 seconds.
  • Top with the candied pecans, raisins, coconut flakes and more maple syrup (or anything else you want!). Enjoy!

Notes

  • If you like your overnight oats extra thick, use the 3/4 cup of nondairy milk option instead of the 1 cup. This recipe is vegan and gluten free. You can adjust the quantities of pumpkin if you’d like less pumpkin to just 2 tablespoons.
  • You can also adjust sweetness levels after it’s set up in the fridge and add more maple syrup if you desire. You can also use agave nectar instead.
  • To store: Pumpkin pie overnight oats can be stored in a sealed container in the fridge for up to 5 days, which makes them a fantastic option for meal prep breakfasts.
  • To freeze: You can freeze leftover pumpkin pie overnight oats in an airtight container or freezer bag. When ready to eat, thaw the overnight oats in the refrigerator and then enjoy chilled or heated.
Calories: 191kcal, Carbohydrates: 28g, Protein: 8g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Sodium: 64mg, Potassium: 348mg, Fiber: 6g, Sugar: 8g, Vitamin A: 5236IU, Vitamin C: 10mg, Calcium: 238mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Breakfast
Author: Jessica Hylton