Pumpkin Overnight Oats (Tastes Just Like Pumpkin Pie!)

Pumpkin overnight oats are one of the easiest ways to bring cozy fall flavor to your morning without turning on the stove. This recipe combines rolled oats, milk, pure pumpkin puree, pumpkin pie spice, and a spoonful of brown sugar for a thick, creamy texture that tastes just like a slice of pumpkin pie. Stir everything together in a bowl the night before, tuck it into the fridge, and by morning it is ready to eat warm or cold. Toasted pecans add a little crunch, and a spoonful of Cool Whip or whipped cream on top makes it feel like dessert for breakfast. Whether you eat it every day or just during pumpkin season, these pumpkin overnight oats are a simple, make-ahead breakfast the whole family will enjoy.

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I have eaten oatmeal on and off through the years. I'll get on an oatmeal kick, eat nothing but that for a few weeks, and then pass on to eggs or some other higher protein meal.

I have a great recipe for homemade oatmeal packets. They are cheap and customizable and easy to prepare, and I ate them for breakfast every morning for almost a year. But the thing I don't like about them is that you have to boil them to get the oats to soften, and then they are too hot to eat when I'm in a hurry.

Once I found out how easy it is to prepare overnight oats, I was hooked. Basically, all you have to do is stir the ingredients together in a bowl, throw them in the refrigerator, and wait til morning. That's really all there is to it!

I don't eat these pumpkin pie oats for breakfast every morning. I alternate with eggs and protein shakes sometimes. But I eat them often enough to know the recipe by heart.

I have heard of people eating their oats cold, straight out of the fridge, but I prefer mine to be slightly warmed, just enough to take off the chill. I spoon a serving out of the bowl, pop it in the microwave for one minute, then stir and eat. They are the perfect temperature for me.

Oh, and if there is Cool Whip in the fridge, I'll add a spoonful of that. But the oats are just lovely even without it.

Why this is the best pumpkin overnight oats recipe

Pumpkin overnight oats taste like pumpkin pie for breakfast. Pumpkin puree and warm spices give these oats all the cozy fall flavor of pumpkin pie. Every spoonful is creamy, lightly sweet, and satisfying. Top them with a spoonful of Cool Whip and a sprinkle of pecans for a tantalizing dessert flavor even though they are super healthy.

Overnight oats take just five minutes to prepare. Simply stir the ingredients together, spoon into jars, and place the oats in the refrigerator overnight. Breakfast will be ready and waiting when you wake up.

Pumpkin pie overnight oats are filling and nutritious. Rolled oats provide fiber and protein, and pecans add protein and healthy fats to help keep you satisfied throughout the morning. Pumpkin also adds nutrients and extra creaminess without making the oats heavy.

Overnight oats are easy to customize. Adjust the sweetness, use your favorite milk, or add chia seeds, Greek yogurt, nuts, or chocolate chips. You can also change the toppings each morning to keep breakfast interesting.

Pumpkin overnight oats are ideal for meal prep. Make several jars at once for quick breakfasts or snacks throughout the week. They're easy to grab from the refrigerator on busy mornings or take with you on the go.

What you'll need to make the best pumpkin pie overnight oats recipe

Equipment

• half-pint mason jars - I prefer to make my overnight oats in small glass jars with lids, because they're already perfectly portioned each morning. These jars are 8 ounces each which I think is the perfect serving size.

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Ingredients

See the printable recipe card at the bottom of the page for all measurements and nutrition facts.

• Old fashioned rolled oats 
• Whole milk - Feel free to substitute low-fat, almond, or soy milk. All will work just fine.
• Pure pumpkin purée - This is NOT pumpkin pie filling which already contains spices and sugar, and I find to be kinda gross. Make sure you're buying 100% pumpkin puree or you can buy a pumpkin and make your own. (I have not done that for decades and don't plan on starting anytime soon, but if you have the extra time, feel free.)
• Pumpkin pie spice - This will give you that classic pumpkin spice flavor, but you can use an equal amount of cinnamon if you prefer a milder taste.
• Vanilla bean paste or substitute an equal amount of pure vanilla extract
• Brown sugar - This is optional, but highly recommended. Feel free to use a sugar substitute if you prefer.
• Chopped pecans - I put chopped pecans in every possible recipe because I love them, but they are optional in this one. They give the overnight oats a nice crunch, which I like.
• Crushed graham crackers or Nilla wafers - for serving, optional
• A little whipped cream - for serving, optional. I use the generic Cool Whip Light.

How to prepare pumpkin overnight oats

1. Stir together rolled oats, milk, pumpkin purée, pumpkin pie spice, vanilla bean paste, brown sugar, and pecans. Assemble in a mixing bowl and transfer to mason jars with lids for refrigerating. Alternately, if you don't have jars, you can make this in a one-quart glass bowl with a lid and pop it into the fridge just like that.
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2. Place the oats in the refrigerator for a minimum of four hours up to overnight. They need this time to soak up the liquid. You can make them on Sunday and eat them all week. They store well as long as they're in an airtight container in the refrigerator.
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3. Remove oats from the fridge and heat in microwave for one minute. Stir well before serving.
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4. For a little crunch, you can add crushed graham crackers or Nilla wafers and additional pecans. For a little extra sweetness and that authentic pumpkin pie flavor, add a spoonful of Cool Whip or whipped cream.
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Cook's Tips

Old fashioned rolled oats work best for overnight oats. Quick oats will turn mushier; steel cut oats need longer soak time and stay chewier, so they're not a direct swap.

You must use pure pumpkin in pumpkin oats, not pumpkin pie mix, which already has added sugar and spices. Mashed sweet potato or butternut squash works just as well as real pumpkin.

To make your own pumpkin pie spice, mix the following and then measure what you need from there. (Don't use all of it!)

• 4 teaspoons cinnamon
• 2 teaspoons ginger
• 1 teaspoon nutmeg
• a pinch of allspice
• a tiny pinch of ground cloves

Variations and substitutions

Any milk works: dairy, unsweetened vanilla almond milk, oat milk, soy milk, coconut milk, or even cashew milk. Thicker milks (like oat or coconut milk from a can) give a creamier result than skim or almond milk.

For a milder flavor, replace the pumpkin pie spice with plain ground cinnamon.

Brown sugar can be swapped out for pure maple syrup, honey, or a sugar-free sweetener like monk fruit or a stevia blend.

You can use vanilla extract in place of vanilla bean paste in a 1:1 change.

You can use your favorite toppings for these overnight oats. Dried cranberries, more chopped pecans, crushed graham crackers or Nilla wafers, fresh fruit like chopped strawberries, and of course, a spoonful of Cool Whip are all good options.

You can make vegan pumpkin pie overnight oats if you use a plant-based milk in place of regular milk and leave out the Cool Whip. They're dairy-free that way, too.

If you're gluten-free, make sure you find certified gluten-free oats as oats are often contaminated with gluten. Everything else in the recipe is naturally gluten-free

Don't like pecans? Feel free to use walnuts or almonds or just leave the nuts out altogether.

Stir in a scoop of vanilla protein powder for a protein boost.

Fold in a heaping spoonful of plain nonfat Greek yogurt for extra creaminess and a boost of protein. Do this when mixing.

Add a spoonful of cream cheese (softened) and a little extra sweetener, then top with crushed graham crackers for pumpkin cheesecake style oats.

Add 1 to 2 tablespoons of chia seeds give the oats a thicker consistency and add fiber and omega-3s.

Stir in grated apple or a spoonful of apple butter or dried cranberries along with the pumpkin for a layered fall flavor.

Add a shot of espresso or strong coffee along with the pumpkin and spices for a coffeehouse twist. Decrease the milk by the amount of coffee you add so that you don't have too much liquid and add a spoonful of Greek yogurt to make up for the creaminess.

Pour the same mixture into a baking dish and bake instead of refrigerating, for a warm pumpkin baked oatmeal.

Blend the oats with the wet ingredients before chilling for an ultra smooth, pudding-like texture instead of a chewier one.

Storing overnight oats

Overnight oats are an easy make-ahead breakfast that will stay good in the fridge all week, but they need to be kept in an airtight container. They can be stored in mason jars or in a bowl with an airtight lid.

Overnight oats are a great make-ahead recipe as they need to chill overnight but then can stay in the fridge for up to 5 days.

You can freeze overnight oats, again in an airtight container, for up to 2 months. To eat them, move one serving to the refrigerator overnight to thaw and then heat as desired or eat cold in the morning. If you freeze them in jars, make sure to leave a little extra space at the top of the jar as the oats will expand when they are frozen.

If your oats start to separate (this is especially common after freezing and thawing), just give them a good stir. That should mix everything back together again.

Try these other easy breakfast recipes:

• Strawberry Overnight Oats
• Vanilla Protein Overnight Oats (can be made with any flavor protein)
• Double Chocolate Overnight Oats
• Mint Chocolate Overnight Oats
• Healthy Baked Oatmeal
• Easy Mini Breakfast Pizzas on English Muffins
• Bacon Cheddar Breakfast Biscuits
• Zucchini Sausage Egg Muffins Recipe (Gluten-Free & Low Carb)
• How to Make the Best Homemade Breakfast Burritos

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