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These Healthy Pumpkin Overnight Oats are the perfect make-ahead breakfast for fall! Creamy with just the right amount of pumpkin spice, these oats are unbelievably delicious and packed with fiber to keep you satisfied all morning long!
Gluten-free, dairy-free, egg-free, and vegan-friendly, these pumpkin spice overnight oats are packed with nutrients and fiber but taste like dessert!
Pumpkin Spice Overnight Oats
I just love overnight oats because of how easy they are to make and prep ahead of time. So, as October comes closer, and we start making all the pumpkin recipes like our gluten-free pumpkin spice blondies and easy pumpkin soup, we knew we had to pumpkin spice up our basic overnight oats, too!
This pumpkin pie overnight oats recipe is the perfect start to a crisp fall day, whether you eat it cold on the go or reheat it for a warm breakfast. Slightly sweet, ultra creamy, and full of fiber, it’s bursting with seasonal flavors you’ll love.
Plus, it couldn’t be easier to make. All you have to do is place all the ingredients in a container, mix them up, and pop it in the fridge for the next morning. It’s a breakfast I guarantee you’ll look forward to waking up and eating!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Oats: Old-fashioned rolled oats are best for this recipe. I don’t recommend quick oats or steel-cut oats, because they don’t absorb the liquid the same way.
- Milk: I use unsweetened almond milk, but you can substitute any plant-based or dairy milk you like best.
- Pumpkin Puree: In the fall, I almost always have homemade pumpkin puree on hand, but store-bought varieties also work well. Just make sure to use pure pumpkin puree, not pumpkin pie filling!
- Mix-Ins: Raisins add a subtle sweetness and a slightly chewy texture, or add chocolate chips for an indulgent recipe. Then, feel free to include chopped pecans for extra crunch. Walnuts also taste great if preferred.
- Maple Syrup: This adds a touch of sweetness and extra depth, replicating the flavor of pumpkin pie without the need for refined sugar.
- Chia Seeds: These create a thick, creamy consistency without the need for dairy. They also add a boost of healthy omega fats and fiber to make these pumpkin overnight oats even more filling!
- Vanilla Extract: I don’t recommend omitting this. It adds incredible vanilla flavor to the oats.
- Pumpkin Pie Spice: Use homemade pumpkin pie spice or a store-bought blend.
What Oats Do I Buy?
- Organic
- Certified gluten-free (if needed)
- Non-GMO
- Glyphosate-free (probably the most important label to me as oats are a heavily sprayed crop here in the US)
My favorite brand is One Degree Organic Foods!
At the very least, I recommend looking for oats that are glyphosate-free. Glyphosate is a toxic pesticide that can be harmful when ingested. Whether your oats are gluten-free or not is totally up to you.
Optional Mix-Ins
One of my favorite things about overnight oats is how versatile they are to make. You can mix and match any ingredients you like best! For these pumpkin pie overnight oats, feel free to add to or swap the mix-ins with options like:
- Protein Powder
- Greek Yogurt
- Dried Cranberries
- Coconut Flakes
- Almond Butter or Peanut Butter
How Do You Make Pumpkin Overnight Oats?
- Combine: Add all the ingredients to a jar, and mix well to combine.
- Chill: Cover, and refrigerate for at least 3 hours or, ideally, up to overnight.
Adjust the Consistency
If your oats are too thick for your liking, feel free to add an extra splash of milk! Or, if it’s too thin, add more oats or chia seeds to thicken the mixture back up.
Serving Suggestions
Of course, this recipe is incredible on its own, but everything is better with toppings, right? Amp up the flavor of your oats with options like whipped cream, a drizzle of nut butter, bananas, blueberries, chopped nuts, coconut flakes, or maple syrup.
Then, if you want an even more filling, well-rounded breakfast, pair your oats with a protein-rich option like sheet pan eggs, Tex Mex egg muffin cups, or hard-boiled eggs!
FAQs
Stored in an airtight container in the fridge, this recipe will stay fresh for up to 3 days. I like to make multiple batches at once and store them in mason jars for a five-minute meal prep option that makes busy mornings easy.
Of course, everyone’s definition of healthy is different. However, these pumpkin spice overnight oats are a good source of complex carbs, healthy fats, and fiber and are free from refined sugar. As a result, they’re a healthy option in my book! Of course, please consult your doctor with any specific questions or concerns.
Yes! These oats taste great straight from the fridge. However, if you prefer a warm breakfast, transfer them to a microwave-safe bowl, and heat them in the microwave in 30-second increments.
More Easy Oatmeal Recipes
- Eggnog Overnight Oats
- Orange Cranberry Overnight Oats
- Lemon Poppyseed Overnight Oats
- Strawberry and Cream Overnight Oats
Pumpkin Overnight Oats
Ingredients
- 1 cup rolled oats
- 1 cup almond milk or milk-of-choice
- ¼ cup pumpkin puree
- 1/4 cup raisins or mini chocolate chips
- 2 tablespoons chopped pecans optional
- 2-3 teaspoons maple syrup more if desired
- 2 teaspoons chia seed
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
Instructions
- Place all ingredients into a jar and mix well to combine.1 cup rolled oats, 1 cup almond milk or milk-of-choice, ¼ cup pumpkin puree, 1/4 cup raisins or mini chocolate chips, 2 tablespoons chopped pecans, 2-3 teaspoons maple syrup, 2 teaspoons chia seed, 1 teaspoon vanilla extract, ½ teaspoon pumpkin pie spice
- Place in the refrigerator, covered, for at least 3 hours or overnight. Serve cold with garnish of choice.
Notes
- If desired, add more almond milk before serving, but this is the amount we prefer.
- Store in the refrigerator for 3 days.
Easy to follow recipe; simple ingredients. In the fridge now waiting for tomorrow morning. Can’t wait.
Made this last night and enjoyed it this morning. Sooo good! I prefer to add the nuts in the morning so they are crunchy.
I have made this recipe so much I went through an entire bottle of pumpkin pie spice! My husband and I have been having it for breakfast almost every day. I find the key is to halve the recipe to have a 300ish calorie portion. This is easy to do since 4Tbs is about 1/4cup. I make 6 half portions each time I make the recipe in separate containers, which is enough breakfast for the two of us for three days. My only other tweak is to do 1/2 dried cherries and 1/2 chocolate chips for the chocolate chip add in. So good!