You know those mornings when you’re desperately hitting snooze, stumbling to the kitchen half-asleep, and just need something tasty and filling? That was me every single weekday until I discovered pumpkin pie overnight oats. I’ll admit—I’m pumpkin spice obsessed from September through December, but this breakfast has me craving it year-round. It’s like having dessert for breakfast, but packed with protein and fiber to keep you full for hours. The best part? You spend five minutes mixing ingredients at night, and magically wake up to creamy, spiced pumpkin perfection. No cooking, no cleanup, just cozy autumn flavors waiting for you in the fridge.
Why You’ll Love Pumpkin Pie Overnight Oats
Let me tell you why this recipe became my breakfast game-changer. First off, it takes literally five minutes to throw together before bed—no morning cooking chaos! But the real magic happens while you sleep. You wake up to:
- Creamy, pumpkin-spiced oats that taste like dessert (but are secretly packed with fiber and protein)
- Endless customization—swap toppings, adjust sweetness, or add nut butter
- Perfect grab-and-go breakfasts for up to three days (meal prep win!)
- That cozy autumn flavor without turning on the oven
Trust me, your future well-rested self will thank you.
Ingredients for Pumpkin Pie Overnight Oats
Here’s everything you’ll need to make my favorite autumn breakfast – and yes, there’s a big difference between pumpkin puree and pie filling (we want the pure stuff!). Grab:
- 1/2 cup rolled oats (not instant – they get too mushy)
- 1/2 cup milk (I use almond, but any dairy or plant-based works)
- 1/4 cup pumpkin puree (not pie filling – check that label!)
- 1 tbsp maple syrup (more or less to taste)
- 1/2 tsp pumpkin pie spice (or make your own blend)
- 1/4 tsp vanilla extract (the good stuff makes a difference)
- 1 tbsp chia seeds (for that perfect thick texture)
- 1 tbsp chopped pecans (optional, but oh-so-good for crunch)
See? Just pantry staples that come together into something magical overnight!
How to Make Pumpkin Pie Overnight Oats
Okay, here’s the ridiculously easy part – no cooking required! Just grab your favorite jar or container (I’m obsessed with mason jars for this) and let’s make breakfast magic happen while you sleep.
Step 1: Mix the Base Ingredients
Dump those rolled oats right into your jar first – they’re the foundation! Pour in your milk of choice, then plop that glorious pumpkin puree right on top. Add the maple syrup (start with 1 tbsp – you can always add more later), pumpkin pie spice, and vanilla. Now grab a spoon and stir like you mean it! You want everything fully combined – no dry oat pockets hiding at the bottom.
Step 2: Add Chia Seeds
Here’s where the texture gets perfect. Sprinkle in those chia seeds and stir vigorously for about 30 seconds. These little guys absorb liquid and create that dreamy pudding-like consistency overnight. Pro tip: If you skip this step, your oats will be runny and sad – don’t do it!
Step 3: Refrigerate Overnight
Pop the lid on tight and tuck your jar into the fridge. The magic needs at least 4 hours, but I prefer a full 8-hour sleep cycle for maximum creaminess. No peeking! The oats need their beauty rest just like you do.
Step 4: Serve and Customize
Morning time! Give your oats a good stir – they might look separated, but that’s normal. Now the fun begins: top with those crunchy pecans, a dollop of yogurt, extra drizzle of maple syrup, or even a sprinkle of extra pumpkin spice. Sometimes I add a spoonful of almond butter for extra creaminess. Make it your own!
Tips for Perfect Pumpkin Pie Overnight Oats
After making this recipe weekly for years (yes, I’m obsessed), here are my can’t-live-without tips: Always use a jar with a tight lid – shaking helps mix everything perfectly! Taste your oats before refrigerating and adjust sweetness – I often add an extra teaspoon of maple syrup. And don’t skip stirring before eating – it transforms separated ingredients into creamy pumpkin perfection. Oh, and lick the spoon – chef’s privilege!
Pumpkin Pie Overnight Oats Variations
One of my favorite things about this recipe? You can tweak it endlessly based on what’s in your pantry or your mood! Here are my go-to twists:
- Creamy dream: Swap pecans for a spoonful of almond butter stirred right in
- Tropical vibes: Use coconut milk instead of regular milk
- Protein boost: Mix in vanilla protein powder (add extra milk if needed)
- Chocolate fix: Stir in cocoa powder or mini chocolate chips
- Extra cozy: Replace vanilla with maple or bourbon extract
The possibilities are endless – make it yours!
Storing and Reheating Pumpkin Pie Overnight Oats
Here’s the beautiful thing – these oats actually get better as they sit! They’ll keep perfectly in the fridge for up to 3 days (just make sure your container is sealed tight). No reheating needed – I actually love them cold straight from the fridge. The texture thickens slightly each day, turning even creamier. If yours seems too thick, just stir in a splash of milk before eating. That’s it – breakfast is served with zero morning effort!
Pumpkin Pie Overnight Oats Nutritional Information
Now let’s talk about why this breakfast makes you feel as good as it tastes! One serving (that’s the whole jar!) gives you about 320 calories packed with 9g fiber and 10g protein to keep you full till lunch. These numbers are estimates, but here’s the best part – you’re getting real food fuel from oats, pumpkin, and chia seeds. No weird additives, just wholesome ingredients that taste like pumpkin pie. It’s breakfast that loves you back!
FAQs About Pumpkin Pie Overnight Oats
Can I Use Steel-Cut Oats?
Oh honey, I learned this the hard way! Steel-cut oats just don’t soften enough overnight—you’d be chewing forever. Rolled oats are the gold standard here because they absorb liquid perfectly while maintaining that dreamy creamy texture. If you’re out of rolled oats, quick oats (not instant!) can work in a pinch, but they’ll get mushier. Stick with good old-fashioned rolled oats for that perfect spoonable consistency.
Is Pumpkin Puree the Same as Pie Filling?
Listen closely—this is crucial! Pumpkin puree is just cooked, mashed pumpkin (usually Libby’s brand). Pie filling has added sugar and spices already mixed in. I made this mistake once and ended up with sickeningly sweet oats—blegh! Always check the label: it should say “100% pure pumpkin” with no other ingredients. Pro tip: Freeze leftover puree in tablespoon portions for future batches!
Can I Meal Prep These Oats?
Absolutely! This is my Sunday night ritual—I make 3 jars at once for grab-and-go breakfasts all week. They keep beautifully in the fridge for up to 3 days (though honestly, mine never last that long). The texture actually improves after the first day as the flavors meld. Just give them a good stir before eating—sometimes I add a splash of fresh milk if they’ve thickened up too much.
Why Are My Oats Too Runny/Too Thick?
Ah, the texture dance! If they’re runny, you probably didn’t add enough chia seeds or didn’t let them sit long enough (minimum 4 hours, people!). Too thick? Just stir in more milk—easy fix! Remember, different oat brands absorb liquid differently. My trick? Start with the recipe amounts, then adjust your liquid next time based on how the first batch turned out.
Can I Eat These Warm?
You can—but trust me, cold is where the magic happens! That said, if you’re craving warmth, microwave for 30-60 seconds and stir well. Just know the texture changes (gets more porridge-like), and the chia seeds lose their thickening power. I prefer topping cold oats with warm nut butter for the best of both worlds!
Print
Amazing Pumpkin Pie Overnight Oats for 3 Days of Bliss
- Total Time: 4 hrs 5 mins
- Yield: 1 serving
- Diet: Vegetarian
Description
A hearty and nutritious breakfast option that combines the flavors of pumpkin pie with the convenience of overnight oats. Perfect for busy mornings.
Ingredients
- 1/2 cup rolled oats
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup pumpkin puree
- 1 tbsp maple syrup
- 1/2 tsp pumpkin pie spice
- 1/4 tsp vanilla extract
- 1 tbsp chia seeds
- 1 tbsp chopped pecans (optional)
Instructions
- In a jar or bowl, mix oats, milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract.
- Stir in chia seeds.
- Cover and refrigerate overnight (or at least 4 hours).
- Before serving, top with chopped pecans if desired.
Notes
- Store in the fridge for up to 3 days.
- Adjust sweetness with more or less maple syrup.
- Use gluten-free oats if needed.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Breakfast
- Method: No-Cook
- Cuisine: American