If you’re an OG Ambitious Kitchen reader you’re going to recognize and love this one. I made these creamy pumpkin overnight oats back in 2016 and they quickly became one of my absolute favorite breakfast recipes of all time.
I remember coming home from early morning workouts to find these pumpkin pie overnight oats in the fridge and they were truly the BEST start to the day. They’re packed with protein and fiber — making them the perfect post-workout breakfast, and they 100% taste like a slice of creamy pumpkin pie.
I recommend doubling up this recipe to meal prep for the week and even letting your kiddos or roommate enjoy them. They won’t be able to get enough! Top with cinnamon, pecans, and of course, a little whipped cream because life’s too short.
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Ingredients in pumpkin pie overnight oats
These pumpkin overnight oats are seriously what breakfast dreams are made of. Creamy, protein-packed and full of true pumpkin pie flavor! Here’s what you’ll need to make them:
- Rolled oats: I recommend using rolled oats (gluten free if you want) in order to get the perfect, creamy texture.
- Greek yogurt: I used organic plain greek yogurt for a little boost of protein and to keep the oats creamy. Trust me, the yogurt is necessary.
- Chia seeds: I like adding chia seeds for a boost of healthy fats and to help firm up the creaminess.
- Pumpkin puree: please don’t use pumpkin pie mix! Opt for real pumpkin here. I buy canned pumpkin because of the convenience, but you can also make your own with this tutorial.
- Almond milk: I add some almond milk to get the right consistency, but you can use any milk you’d like.
- Maple syrup: we’re naturally sweetening the pumpkin overnight oats with a bit of pure maple syrup.
- Vanilla extract: for some additional flavor.
- Cozy spices: mix it all up with pumpkin pie spice for that true pumpkin pie flavor! If you don’t have pumpkin pie spice you can use a mix of cinnamon, nutmeg and ground ginger (see the notes section for amounts).
Can I use steel cut oats?
Unfortunately, no, I cannot recommend using steel cut oats because they will not absorb as much liquid as rolled oats so the texture will not turn out right.
Easy ingredient swaps & add-ins
Looking to customize these pumpkin pie overnight oats? Here’s what I can recommend:
- Make them dairy free: if you’re dairy free, try using a coconut or almond milk yogurt.
- Swap the chia seeds: if you’re not into chia seeds, you could try flaxseed meal (ground up flaxseeds) or hemp seeds.
- Delicious add-ins: these pumpkin overnight oats would be delicious with dried cranberries, coconut flakes, pecans, almond or peanut butter, a teaspoon of chocolate chips, a little whipped cream on top!
How to make pumpkin overnight oats
- Mix the wet ingredients. In a medium bowl, mix together greek yogurt, almond milk, pumpkin puree, vanilla and maple syrup until well combined.
- Add the dry. Stir in oats, chia seeds and spices.
- Refrigerate & enjoy! Pour into a glass jar or container and place in fridge for 4 hours or overnight. Once ready to serve feel free to add your favorite toppings and enjoy!
Do you have to cook overnight oats?
Nope! The best part about this pumpkin overnight oats recipe is that there’s no cooking required. When the oats soak in the liquid and spices they create the perfect, creamy texture that’s just like cooked oats.
Can you eat overnight oats warm?
Yep! I typically eat these pumpkin overnight oats cold, but if you prefer your oats warm you can feel free to heat them up in the microwave for a minute or two before eating them. Just be sure to stir after heating them so that the consistency remains the same.
How to store pumpkin overnight oats
These pumpkin pie overnight oats will stay good in the refrigerator in an airtight container or mason jar for up to 5 days. This makes them portable and easy to enjoy on-the-go during busy weekdays. Just be sure to give them a good stir if they’ve been sitting for a couple of days and/or add another splash of almond milk.
If you’re into meal prep like me, here’s a tip: Make a few jars on Sunday night and keep them covered in the fridge for up to a week. Nosh on them when you don’t have any time to cook in the mornings, take them to work to enjoy or just eat them for dessert (and top with a little whip!).
More pumpkin recipes you’ll love
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If you make this pumpkin pie overnight oats recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen.
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Pumpkin Pie Overnight Oats with Chia
Thick and creamy pumpkin pie overnight oats with chia are the perfect make-ahead breakfast! These healthy pumpkin overnight oats are protein-packed thanks to greek yogurt and naturally sweetened with a bit of pure maple syrup. Top with whatever your heart desires!
Ingredients
- ¼ cup (56g) plain nonfat greek yogurt (or use vanilla!)
- ½ cup (120g) unsweetened vanilla almond milk (or any milk)
- ¼ cup (61g) pumpkin puree
- 1-2 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- ½ cup (48g) rolled oats (gluten free if desired)
- 2 teaspoons chia seeds
- ½ teaspoon pumpkin pie spice
Instructions
-
In a medium bowl, mix together greek yogurt, almond milk, pumpkin puree, vanilla and 1 tablespoon maple syrup until well combined.
-
Stir in oats, chia seeds and pumpkin pie spice. Taste and add more maple syrup if you want it sweeter. Pour into a glass jar or container and place in fridge for 4 hours or overnight. Makes 1 serving of pumpkin overnight oats.
Recipe Notes
To make vegan/dairy free: dairy free yogurt will work well in place of greek yogurt.
Nutrition
Serving: 1jarCalories: 274calCarbohydrates: 42gProtein: 14gFat: 6.5gFiber: 10.3gSugar: 9.7g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 29, 2016, republished with new photos on September 9, 2021, republished on October 12th, 2022, and republished on October 15th, 2024.
