Overnight Pumpkin Oats

Overnight pumpkin oats are a fast and flavorful breakfast the whole family loves! Oats, yogurt, pumpkin, nuts, and seeds are combined with cozy fall spices to make creamy, protein-packed overnight oats.

Flavor: Creamy, lightly sweet, and full of cozy fall spices like cinnamon and pumpkin pie spice.
Skill Level: This is a no-bake recipe, so even the kids can make their own healthy breakfasts!
Recommended Tools: Mason jars with lids, preferably wide-mouthed for easy mixing, are perfect for meal prep and make this an easy breakfast on the go!
Make Ahead: Double or triple the recipe for the freezer (freezing instructions below).

oats , milk, pumpkin , chia seeds , spices , yogurt , pecans and brown sugar with labels to make Pumpkin Overnight Oats

Ingredients Tip for Overnight Pumpkin Oats

Oatmeal: Rolled oats (or old-fashioned oats) give this dish that perfect chewy bite. Steel-cut oats stay a bit firmer, so they need to chill in the fridge for 2 days before digging in. I would avoid quick oats since they turn out super soft and won’t give you much texture.
Pumpkin: Fresh in-season pumpkin can be made into a puree, or you can use canned pumpkin puree. Don’t grab pumpkin pie filling by mistake! It already has spices mixed in, so be sure to look at the label before you buy.
Dairy: I used vanilla yogurt and regular milk in this recipe, but you can swap in any kind of yogurt, dairy-free yogurt, or milk product. Add a splash of vanilla extract if using plain yogurt.
Sweetener: Brown sugar or pure maple syrup has a great flavor that goes well with pumpkin pie spices. Customize your overnight oats with a swirl of jam, jelly, or preserves as a sweetener in place of brown sugar. Swap in honey or monk fruit syrup, too!
Nut & Seeds: Chia seeds help thicken the oats, but you can swap them for nut or seed butters, hemp hearts, ground flax, or oat bran. Toss in walnuts, almonds, pistachios, or even coconut. If nuts aren’t an option, try sunflower or pumpkin seeds.
Variations: We love adding whipped cream, fresh berries, or pumpkin spice granola right before serving. Try adding raisins, currants, dates, or even some mini chocolate chips for the kids.

adding ingredients to bowl to make Pumpkin Overnight Oats

mixed ingredients to make Pumpkin Overnight Oats

Holly’s Pro Tips

No milk? Just blend 2-3 tablespoons of peanut butter or any kind of nut butter with a cup of water for a healthy replacement.
Make sure to stir well before refrigerating to prevent the chia seeds from clumping.

Keep Your Overnight Oats Fresh

Pumpkin oats can be enjoyed cold or warmed in the microwave. Store in the refrigerator for up to 5 days, or freeze (without the yogurt) in zippered bags for up to 3 months.

Thaw overnight in the refrigerator and stir in the yogurt before serving.

More Make Ahead Breakfasts

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Overnight Pumpkin Oats

Pumpkin overnight oats are a cozy, creamy breakfast made with yogurt, hearty oats, and warm fall spices, perfect for easy mornings.

Prep Time 20 minutes

Chill Time 4 hours

Total Time 4 hours 20 minutes

In a large bowl, mix together the rolled oats, chia seeds, milk, yogurt, pumpkin puree, pumpkin pie spice, cinnamon, and brown sugar (or maple syrup). Taste and add more sweetener if desired.
Divide the mixture among four small mason jars or small containers. Seal tightly and refrigerate for at least 4 hours, or for best results, allow it to chill overnight.
Garnish with whipped topping and pecans if desired.

Use flavored or unflavored yogurt. If using plain yogurt, add extra sweetener if desired.
Large flaked oats or rolled oats work best for this recipe. Steel-cut oats work but are harder and need to be refrigerated for at least 2 days before eating.
Chia seeds give this recipe the best creamy texture. If you don’t have chia seeds, substitute ground flax seeds, finely chopped nuts, or even oat bran.
Overnight oats can be stored in the refrigerator for up to 5 days.
To freeze, combine everything except the yogurt and store in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Snack

Cuisine American

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