Pumpkin Pie Overnight Oats are a simple and tasty way to enjoy the cozy flavors of pumpkin pie without baking a whole dessert. This breakfast treat combines creamy oats soaked overnight with pumpkin puree, warm spices like cinnamon and nutmeg, and a touch of sweetness. It’s thick, creamy, and just a little bit spicy—all the best parts of pumpkin pie in a healthy, grab-and-go form.
I love making these oats the night before because they save me so much time in the morning, and I always feel like I’m starting the day with something special. Adding a sprinkle of pecans or a dollop of Greek yogurt on top makes it even better, giving a nice crunch or extra creaminess. I find that the oats soak up all those pumpkin pie flavors perfectly, making every bite a little breakfast hug.
This dish is perfect for chilly fall mornings or anytime you want a seasonal twist on your usual oats. I sometimes make a big batch and keep it in the fridge for a few days, so it’s always there when I need a quick, tasty breakfast. It’s a great way to enjoy pumpkin pie flavors even when you don’t want all the fuss of baking. Plus, it tastes just as good cold, which is a bonus when you’re in a rush!
Key Ingredients & Substitutions
Rolled oats: These soak up the liquid and get nice and creamy overnight. If you want a chewier texture, steel-cut oats work too, but they’ll need more soaking time or a quick cook before refrigerating.
Pumpkin puree: Use canned pumpkin puree for smoothness and easy mixing. Pumpkin pie filling isn’t a good substitute because it’s already sweetened and spiced.
Milk: Dairy milk adds creaminess, but plant milks like almond, oat, or soy work great if you want it dairy-free or vegan.
Chia seeds: They help thicken the oats and add a nice nutritional boost. You can skip them if you don’t have any, but the texture will be looser.
Sweetener: Maple syrup brings warmth and depth, but honey or agave are good alternatives depending on your preference.
Pumpkin pie spice: This blend with cinnamon, nutmeg, ginger, and cloves is key for the classic flavor. If unavailable, mix your favorite warm spices or just cinnamon alone.
How Do You Get the Perfect Creamy Texture for Overnight Oats?
Getting creamy overnight oats means balancing liquid and soaking time. Here’s how I do it:
- Use rolled oats — their size helps them soak evenly without becoming mushy.
- Add chia seeds to thicken the mix while also giving body and a little crunch.
- Stir ingredients well so oats and seeds are coated and not clumping together.
- Refrigerate for at least 4 hours, preferably overnight, to give oats time to absorb the liquid.
- In the morning, stir again. If mixture feels thick, add a splash more milk until you reach a creamy, spoonable consistency you like.
Following these steps makes the oats soft but still textured, not slimy or dry. This balance is what makes pumpkin pie overnight oats a satisfying breakfast.
Equipment You’ll Need
- Mason jars or small glass containers – perfect for mixing, storing, and serving your overnight oats without extra dishes.
- Measuring cups and spoons – help you get the liquid and spice amounts just right for the best flavor and texture.
- Spoon or spatula – for stirring the oats and chia seeds together well, so everything blends smoothly.
- Refrigerator – essential for chilling the oats overnight and letting them thicken to creamy perfection.
Flavor Variations & Add-Ins
- Add a scoop of vanilla protein powder to boost protein and make it more filling for busy mornings.
- Swap pumpkin pie spice with chai spice mix for a different warm spice profile that’s still cozy.
- Mix in dried cranberries or raisins for a sweet, chewy contrast that pairs beautifully with pumpkin.
- Top with a spoonful of nut butter, like almond or peanut, for extra creaminess and a satisfying nutty flavor.
How to Make Pumpkin Pie Overnight Oats
Ingredients You’ll Need:
Main Ingredients:
- ½ cup rolled oats
- ½ cup milk (your choice: dairy or plant-based)
- ¼ cup canned pumpkin puree
- 1 tbsp chia seeds
- 1 tbsp maple syrup or honey
- ½ tsp pumpkin pie spice (or mix cinnamon, nutmeg, ginger, and cloves)
- ¼ tsp vanilla extract
- Pinch of salt
Toppings:
- Whipped cream or coconut whipped cream
- Chopped pecans or walnuts
- Ground cinnamon (for sprinkling)
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare, plus at least 4 hours of chilling time in the refrigerator. For best results, make it the night before so the oats can soak up the flavors and get a creamy texture.
Step-by-Step Instructions:
1. Mix the Ingredients:
In a bowl or jar, add the rolled oats, milk, pumpkin puree, chia seeds, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt. Stir everything together until well combined, making sure all the oats are coated.
2. Refrigerate Overnight:
Cover your bowl or jar with a lid or plastic wrap and place it in the refrigerator. Let the mixture soak for at least 4 hours, or overnight, so the oats absorb the liquids and become creamy.
3. Serve and Garnish:
In the morning, give the oats a good stir. If it feels too thick, add a splash of milk and stir again. Spoon the oats into your serving bowls or glasses. Top with a dollop of whipped cream, sprinkle chopped nuts on top, and finish with a light dusting of cinnamon. Enjoy your delicious pumpkin pie-flavored breakfast!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, you can! Just make sure to thaw it completely in the fridge or at room temperature before mixing, so it blends smoothly with the oats.
How Long Can I Store Pumpkin Pie Overnight Oats?
Store your prepared oats in an airtight container in the refrigerator for up to 3 days. Give them a good stir before eating, and add a splash of milk if they’ve thickened too much.
Can I Make This Recipe Vegan?
Absolutely! Use plant-based milk like almond, oat, or coconut milk, and top with coconut whipped cream to keep it vegan-friendly.
What Can I Substitute for Maple Syrup?
Honey, agave nectar, or any liquid sweetener you prefer works great. Adjust the amount to taste depending on how sweet you like your oats.
