These Pumpkin Pie Overnight Oats can be made ahead for a delicious pumpkin pie-inspired treat packed with creamy oats, healthy chia seeds, and fall flavors!
3 Reasons to Love This Easy Breakfast!
- Pumpkin Pie in Breakfast Form – A healthy and filling way to enjoy your favorite fall dessert first thing in the AM.
- Seasonal Meal-Prep Baddie – Easy to make a big batch in advance and your fall breakfast is ready for the week!
- No bake treat – Skip the oven and make these overnight oats along with gluten free overnight oats and pumpkin fluff!
Pleasing Pumpkin Pie Overnight Oats
Raise your hand if you’re into dessert-inspired breakfast! Any takers? ‘Cuz today, I’m sharing the best pumpkin overnight oats to grace your breakfast nook. This means that you’ll get the milky creaminess of classic overnight oats, combined with the pumpkin-flavored spices of pumpkin pie, all in one easy-to-make recipe.
This pumpkin pie overnight oats recipe embodies cozy fall vibes and is so easy to make ahead in double or even triple batches. Everyone’s covered for breakfast and everyone is (seasonally) happy!
What Are Overnight Oats?
A quick refresher: overnight oats are an easy breakfast recipe that’s made by stirring oats, milk or cream, and most often chia seeds, together and left to thicken overnight in the refrigerator. Pumpkin overnight oats are a fall-inspired flavor variation of this healthy breakfast recipe, like maple pecan overnight oats.
How to Make Pumpkin Overnight Oats
- Set out two to three small jars for your overnight oats.
- Add all ingredients to a large mixing bowl for easy stirring: oats, chia seeds, pumpkin pie spice, ground cinnamon, brown sugar or coconut sugar, coconut cream or yogurt, pumpkin puree, milk, vanilla and maple syrup. Stir until well mixed and no coconut cream or yogurt clumps remain.
- Pour the pumpkin spice overnight oats mixture into resealable jars.
- Store jars overnight and enjoy this breakfast delight in the morning along with mint chocolate overnight oats.
Pumpkin Pie Overnight Oats Tips
- Adjust the sweetness: Since you’ll add maple syrup in last when making pumpkin pie overnight oats, adjust it as you’d like–more for sweeter, less for less a sweet breakfast.
- Get the right thickness: Don’t worry about the overnight oats not being thick when you mix it—they’ll thicken overnight in the refrigerator. You can also add more milk to thin it out.
- Add all the toppings! Add fresh fruit like berries or nuts like pecans. I love adding some whipped topping for a special pie-like vibe, like in banana chocolate chip overnight oats.
- How to make pumpkin overnight oats without yogurt: Just swap the yogurt with coconut cream. Easy!
So, how excited are you to enjoy your pumpkin chia overnight oats?! If you try my recipe, make sure to comment below! I truly enjoy hearing from you. Say hello on Instagram, too! Sending you all my love and maybe even a dove, xo Demeter ❤️
Pumpkin Pie Overnight Oats
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Set aside 2-3 resealable jars.
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Add all pumpkin overnight oats ingredients to a mixing bowl for easier stirring. Stir until well mixed, then pour into jars when done. If using coconut cream, make sure no coconut cream clumps remain after stirring.
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Add optional dry topping. Seal jars.
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Store overnight in the refrigerator for up to 5 days. Overnight oats will become thicker as each day passes. If desired, add non-dairy milk and mix well to thin it out. Enjoy cold, or heat in the microwave in 20-second increments until warm.
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- *I prefer using coconut cream in overnight oats—it lends a thick, creamy and delicious texture. If using non-dairy yogurt, make sure to choose your favorite kind—the flavor will be very present. Also, use vanilla yogurt for a tasty addition!
- Storing Instructions: Overnight oats can be kept for up to 5 days. However, if using homemade almondmilk or another ingredient that is highly perishable, overnight oats will stay fresh for a shorter period (such as 2-3 days).
- How to Make Vegan: use coconut cream or non-dairy yogurt, non-dairy milk, and vegan whipped topping.
Calories: 303kcal, Carbohydrates: 50g, Protein: 11g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.004g, Cholesterol: 14mg, Sodium: 77mg, Potassium: 546mg, Fiber: 7g, Sugar: 22g, Vitamin A: 10352IU, Vitamin C: 3mg, Calcium: 276mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
