Pumpkin pie overnight oats are the kind of breakfast that feels like a gift to yourself — a creamy, spiced jar of comfort that’s ready and waiting when you wake up. They capture the cozy flavors of fall in a quick, make-ahead recipe you can prepare in minutes the night before. Wholesome oats, silky pumpkin purée, warm cinnamon, and a drizzle of maple syrup mingle overnight, transforming into a breakfast that tastes just like pumpkin pie in a spoon.
If you love recipes that save you time without sacrificing flavor, you’re in the right place. Here on Recipes by Sylvia, I share my favorite creations that combine everyday ingredients with seasonal charm. Don’t forget to follow me on Pinterest at Recipes by Sylvia so you never miss a delicious idea like this again.
A cozy tradition in a jar
I’ve always been a pumpkin lover, but it wasn’t until one particularly busy autumn that I discovered the beauty of overnight oats. At the time, my mornings were a blur of rushing between errands and work, with barely enough time for coffee, let alone a warm breakfast. One chilly October evening, I found myself stirring together some leftover pumpkin purée, rolled oats, and a dash of pumpkin spice into a mason jar. I tucked it into the fridge, not knowing I was about to create my own personal breakfast ritual.
The next morning, the moment I popped the lid, the aroma of cinnamon and nutmeg was like an instant hug. The oats were perfectly creamy, the pumpkin added a natural sweetness, and the maple syrup gave just the right caramel note. It was love at first bite. Now, I make them almost every week during pumpkin season — often alongside a loaf of pumpkin sourdough bread cooling on the counter or a batch of pumpkin muffins for the week ahead.
Why this recipe is special
Pumpkin pie overnight oats aren’t just convenient — they’re nourishing, satisfying, and endlessly adaptable. Each jar packs in fiber-rich oats, protein from chia seeds, and pumpkin loaded with vitamin A and potassium. The warm spices make every spoonful taste like fall mornings wrapped in a blanket.
Whether you need a grab-and-go breakfast, a healthy snack, or a comforting treat, this recipe fits the bill. And the best part? The flavor deepens as it chills, so you can prep several jars at once and have breakfast ready for days.
Ingredients & Preparation
Ingredient breakdown
One of the reasons I love pumpkin pie overnight oats is how pantry-friendly they are. You probably have most of these on hand already, and the rest are easy to find. Each one plays an important role in creating that dessert-for-breakfast flavor while keeping things wholesome.
| Ingredient | Purpose | Notes & Tips |
|---|---|---|
| ½ cup rolled oats | Base of the recipe | Use regular or gluten-free oats to suit your needs |
| ½ cup milk of choice | Creamy texture | Dairy or plant-based, unsweetened almond milk works beautifully |
| 2 Tbsp pumpkin purée | Flavor & nutrition | Use pure pumpkin, not pumpkin pie filling |
| 1 tsp chia seeds | Natural thickener & fiber | Helps achieve a pudding-like texture |
| 2–3 tsp maple syrup | Sweetness | Honey, agave, or monk fruit sweetener work too |
| ½ tsp pumpkin spice | Warm flavor | Blend of cinnamon, nutmeg, ginger, and cloves |
| ½ tsp vanilla extract | Depth of flavor | Pure vanilla brings balance |
| Dash of sea salt | Brightens flavors | Just a pinch makes a big difference |
| Chopped pecans | Garnish & crunch | Optional, but delicious for texture |
For extra pumpkin indulgence, try pairing these oats with a slice of pumpkin sugar cookies in the afternoon or enjoy them after a dinner of pumpkin cake with cream cheese frosting for a sweet ending.
Tools and possible substitutions
Jar or bowl with a lid: Mason jars work perfectly, but any sealable container will keep your oats fresh overnight.
Mixing spoon: A spoon or small whisk helps blend the chia seeds and pumpkin evenly so there are no clumps in the morning.
Substitution ideas:
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Oats: Swap rolled oats with quick oats if you prefer a softer texture.
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Milk: Any milk works — oat, almond, soy, coconut, or regular dairy milk.
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Sweetener: Maple syrup gives the best autumn flavor, but you can use honey, brown sugar, or a sugar-free option if needed.
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Spices: If you don’t have pumpkin spice, mix cinnamon with a pinch of nutmeg and ginger.
The beauty of this recipe is that it’s forgiving — you can tailor it to your taste and dietary preferences without losing that irresistible pumpkin pie flavor.
Cooking Instructions & Tips
Step-by-step cooking method
Making pumpkin pie overnight oats is as simple as it gets. There’s no stovetop or oven involved — just a few minutes of mixing before bedtime and a jar of pure comfort waiting in the morning.
Step 1 – Combine your base ingredients
In a mason jar or sealable container, add ½ cup rolled oats, ½ cup milk of your choice, 2 tablespoons pumpkin purée, 1 teaspoon chia seeds, 2–3 teaspoons maple syrup, ½ teaspoon pumpkin spice, ½ teaspoon vanilla extract, and a dash of sea salt.
Step 2 – Stir until well blended
Mix everything thoroughly so the pumpkin and spices are evenly distributed. This step helps the chia seeds absorb liquid evenly, preventing clumps.
Step 3 – Seal and refrigerate
Cover with a lid and place in the refrigerator for at least 4 hours — though overnight is best for maximum creaminess and flavor melding.
Step 4 – Serve and enjoy
In the morning, give the oats a good stir. If they seem too thick, splash in a little extra milk. Top with chopped pecans for crunch, or layer with yogurt for a parfait-style breakfast.
This no-cook method is perfect for meal prepping a few jars at a time, so you can grab one on your way out the door or enjoy a slow, cozy breakfast with a slice of pumpkin zucchini bread or a piece of easy pumpkin bread.
Tips and tricks to perfect it
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Use pure pumpkin purée — not pumpkin pie filling — so you control the sweetness.
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Chill overnight for best texture — the longer it sits, the creamier it gets.
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Add crunch before serving — nuts, seeds, or granola keep their texture if added last-minute.
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Double or triple the recipe — these oats keep for up to 4 days in the fridge, making them a meal-prep dream.
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Experiment with toppings — try dried cranberries, a dollop of whipped cream, or a sprinkle of cocoa powder for a dessert twist.
The best part? Every jar feels like a little gift you made for yourself, and the pumpkin spice aroma alone is enough to make mornings brighter.
Serving, Storing & Pairing
What to serve with it
Pumpkin pie overnight oats are delightful on their own, but they also make a perfect centerpiece for a cozy breakfast spread. I love pairing them with seasonal sides that complement the warm spice profile. Try serving them with a crisp fall fruit salad or alongside a slice of honey roasted sweet potatoes with feta and pecans for a hearty, slightly savory balance.
For a lunchbox-friendly option, pack a jar with a wedge of roasted pumpkin and beetroot salad — the earthy sweetness of roasted vegetables plays beautifully with the creamy, spiced oats.
If you’re hosting brunch, layer the oats in small glasses with yogurt and granola for an easy make-ahead parfait. Add a cinnamon stick to each serving for a festive touch.
How to store and reheat
One of the best parts of pumpkin pie overnight oats is how well they store. Simply keep them in a sealed container in the refrigerator for up to 4 days. The flavors deepen over time, making each day’s serving taste even better than the last.
If you like them warm, transfer the oats to a microwave-safe bowl and heat in 20–30 second bursts, stirring in between, until warmed to your liking. You can also reheat them on the stovetop with a splash of milk for a creamier finish.
For a thicker texture, enjoy them straight from the fridge. For a lighter, creamier bite, stir in a little extra milk right before eating. Either way, they keep their luscious flavor and satisfying texture.
FAQ – Pumpkin Pie Overnight Oats
1. Can I make pumpkin pie overnight oats without chia seeds?
Yes. Chia seeds help thicken the oats, but you can skip them or use ground flaxseeds for a similar result.
2. Can I freeze pumpkin pie overnight oats?
Freezing changes the texture, so it’s best to enjoy them fresh from the fridge within 4 days.
3. How can I make these oats higher in protein?
Add vanilla protein powder, Greek yogurt, or hemp hearts before chilling.
4. Can I use steel-cut oats instead of rolled oats?
Yes, but soak them for at least 12 hours with extra milk for a softer texture.
5. Is canned pumpkin as good as fresh pumpkin for this recipe?
Yes — canned pumpkin is convenient and consistent. Just use pure pumpkin purée, not pumpkin pie filling.
Conclusion
There’s something deeply satisfying about opening the fridge in the morning to find breakfast already made — especially when it’s as comforting as pumpkin pie overnight oats. This simple recipe turns humble pantry staples into a creamy, spiced treat that feels indulgent yet fuels your day with wholesome ingredients.
Whether you’re enjoying it at your kitchen table with a hot cup of coffee or grabbing it on the go, every bite brings that cozy, fall-inspired flavor we all crave. Pair it with a slice of pumpkin sourdough bread for an autumn breakfast feast or serve it after a dinner featuring honey roasted sweet potatoes with feta and pecans for a sweet finish.
So, grab your jar, mix up your ingredients tonight, and wake up tomorrow to your new favorite breakfast tradition.
If you try this recipe, please leave a rating and comment below — and don’t forget to share it on Pinterest at Recipes by Sylvia so more people can enjoy this cozy fall breakfast!
Print
Pumpkin Pie Overnight Oats
- Total Time: 5 minutes + chill
- Yield: 1 serving
- Diet: Vegetarian
Description
Pumpkin pie overnight oats are a creamy, spiced make-ahead breakfast that captures all the flavors of pumpkin pie in a wholesome, easy-to-prep jar.
Ingredients
• 1/2 cup rolled oats (regular or gluten-free)
• 1/2 cup milk of choice (dairy or non-dairy)
• 2 tablespoons pumpkin purée
• 1 teaspoon chia seeds
• 2–3 teaspoons maple syrup or sweetener of choice
• 1/2 teaspoon pumpkin spice
• 1/2 teaspoon vanilla extract
• Dash of sea salt
• Chopped pecans for garnish (optional)
Instructions
1. Add oats, milk, pumpkin purée, chia seeds, maple syrup, pumpkin spice, vanilla extract, and sea salt to a jar or sealable container.
2. Stir well to combine all ingredients evenly.
3. Cover and refrigerate for at least 4 hours, preferably overnight.
4. In the morning, stir and adjust with extra milk if too thick.
5. Top with chopped pecans before serving, and enjoy cold or warmed.
Notes
– Use pure pumpkin purée, not pumpkin pie filling.
– Keeps up to 4 days in the refrigerator.
– To serve warm, microwave in 20–30 second bursts, stirring between each.
– Add yogurt, granola, or fruit for extra texture and flavor.
– Swap maple syrup for honey, agave, or sugar-free sweetener.
- Prep Time: 5
- Method: No-Cook
- Cuisine: American