Pumpkin Spice Overnight Oats

Pumpkin Spice Overnight Oats have become my go-to when mornings hit like a ton of bricks. You know how it goes—snooze the alarm twice, dog’s barking, stomach’s already grumbling. I just want breakfast that’s tasty, fills me up, and takes exactly zero effort before coffee. These oats, with all that classic autumn comfort, are like a little hug in a jar, plus they’re easy as pie to prep the night before. Oh, and if you also love warm, spiced fall flavors, you should definitely check out this nectarine fruit butter with warm autumn spices—seriously, it’s the fall breakfast power move tandem I never knew I needed.

Ingredients in pumpkin pie overnight oats

Okay, so here’s the beauty of this recipe—it uses real, simple stuff. You’re not running around five stores to, like, hunt down unicorn dust. The basics? Good old-fashioned rolled oats. You want them, not the instant kind, because otherwise they get weirdly mushy.

Pumpkin puree is the star here. Not pumpkin pie filling, that stuff’s pre-sweetened—just the puree. Then, you need a classic pumpkin spice mix. I’ve mixed cinnamon, nutmeg, and a whiff of ginger when I’m out, but you can use the ready-made blend.

For milk, anything goes. I bounce between oat milk and almond depending on which is on sale. A dollop of Greek yogurt gets it creamy, but honestly, skip it if dairy’s not your thing. Oh! And a hefty drizzle of maple syrup. Don’t skimp. I always sneak a little vanilla in too. Just do it, trust me.

Chia seeds—optional. I swear by them for that thick, pudding-like texture, but leave them out if you’re not a fan.

If you want something crunchy, chopped pecans or walnuts give it real five-star brunch vibes. Or toss in some dried cranberries.

Really, it’s pantry stuff and you can swap and mess with the amounts. Flexibility is the name of the game.

How to make overnight oats with pumpkin puree

Not gonna lie, this is laughably simple. I actually time myself sometimes for fun, and I’ve got it down to, like, two minutes flat. Here’s what I do: just toss the rolled oats, pumpkin puree, milk, and pumpkin spice right into a jar or bowl.

I stir in maple syrup, splash of vanilla, and the Greek yogurt if I have it. I’ll sprinkle in those chia seeds for extra oomph. Lid on, shake it like you mean it (or just stir, if you’re not into drama).

Then, just pop it into the fridge. The hardest part is leaving it overnight and not demolishing it at midnight. Next morning, it’s thick, cozy, and totally breakfast-ready. Give it a stir before eating because sometimes it settles a bit wonky. Toppings go on last minute—a handful of those nuts or even pumpkin seeds. Boom. Done.

Honestly, even my partner—king of skipping breakfast—has started stealing my jars. I take that as a compliment.

Recipe variations for pumpkin overnight oats

Now, here’s where you can really make this a choose-your-own-adventure. If you’re more into savory breakfasts (first of all, wild, but I get it), cut the syrup, add a little salt, and some roasted seeds.

More on the sweet tooth side? I’ve layered mine with a little whipped cream or even, once, a dusting of crushed graham crackers. It tasted like autumn pie for breakfast and I have no regrets.

Going dairy free? Swap in coconut yogurt and almond milk—no one will know the difference. Or, for the protein chasers out there, you can blend some vanilla protein powder in and it’ll keep you full to lunchtime (sometimes too full, if I’m honest).

Oh, and if you want it warm, just zap it in the microwave for a bit. Not everyone wants cold oats straight from the fridge. Kids sometimes love this version because it feels like eating dessert, which, living proof—it totally is.

“This recipe changed my mornings. Never thought pumpkin would be my favorite breakfast, but here we are—making it every week!” — Jess from Ohio

Common mistakes to avoid

Alright, let me save you from the rookie errors I’ve stumbled into a few times. First? Too much milk. If the oats are swimming, you’ll wake up to a runny mess. Stick to a 1:1 or 1:1.25 ratio if you want it creamier.

Second, beware using steel cut oats—they need more time and never get that soft texture. Trust me, not even hungry teenagers will touch those.

Don’t forget to actually sweeten the mix. I went all “health kick” once and made these without any maple syrup. My husband took one bite and looked at me like I’d served him a bowl of sadness.

Last, make sure your jar or bowl has a good seal, unless you want pumpkin chaos all over your fridge. Yes, that happened. Not fun.

Oh, and be real about the pumpkin puree. Don’t use pie filling, or you’ll end up with sugar overload before noon.

Nutritional benefits of pumpkin pie overnight oats

Okay, here’s my favorite humble brag about these. First off, pumpkin is loaded with vitamin A, and it’s about as healthy as autumn flavor gets. The oats keep you full for ages thanks to all the fiber. I barely remember to snack on days that start with these.

Adding chia seeds in? You get this bonus shot of omega 3’s and healthy fats. Greek yogurt or even a plant-based version gives you some protein, so it isn’t just carbs.

And because sweetening with maple syrup or honey is natural, you skip the weird processed sugar crash. Plus, if you use nuts, you get one more layer of healthy fats. Pumpkin Spice Overnight Oats are like breakfast energy armor.

I mean, is it going to make me run a marathon? Nope. But it does help me survive back-to-back Zoom calls without raiding the snack drawer.

Serving Suggestions

If you want to dress these up—like for a sleepy brunch at home—here are some of my go-to tricks:

• Add a spoon of that nectarine fruit butter with warm autumn spices on top for an ultra-cozy finish
• Sprinkle crushed graham crackers or even cinnamon cereal for crunch
• Top with roasted pumpkin seeds, because it just looks fancy and tastes even better
• Warm it in the microwave on chilly mornings for extra comfort

Trying out these little extras always makes breakfast kind of special, you know?

Common Questions

Can I use quick oats instead of rolled oats?
Technically you can, but the texture is kinda mushy—less “chewy,” if that makes sense.

What do I do if my oats are too runny?
Mix in some chia seeds or a scoop more oats, then let it sit for another hour or two. It thickens up pretty fast.

How long do Pumpkin Spice Overnight Oats last in the fridge?
They’re just fine for a good three days. After that, things get a little too… “fermenty.”

Can I double or triple the batch?
Oh, for sure. I usually prep a ton for the week on Sunday night. Just multiply it out and use a big container.

Does it really taste like pumpkin pie?
Honestly? Pretty darn close, especially with whipped cream and extra cinnamon sprinkled on top. It’s definitely the breakfast version!

Time to Make Fall Mornings Cozy

If you’ve made it this far and you’re still debating, just prep one jar. Pumpkin Spice Overnight Oats are way better than drive-thru breakfast, and they’ll leave your kitchen smelling like October at grandma’s. If you want even more pumpkin goodness, try checking out great ideas at Pumpkin Pie Overnight Oats with Chia | Ambitious Kitchen or sneak some nectarine fruit butter with warm autumn spices into your next batch—it’s surprisingly fantastic together. Cold mornings suddenly feel less dreadful. Give it a spin and see for yourself.

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