Pumpkin Pie Overnight Oats Recipe

Introduction

Start your day with a cozy and nutritious breakfast—Pumpkin Pie Overnight Oats. This easy, no-cook recipe blends creamy oats and pumpkin puree with warm spices for a delicious fall-inspired treat you can prepare the night before.

Ingredients

• 1/2 cup rolled oats (old-fashioned oats work best for texture)
• 1 cup unsweetened almond milk (or your preferred milk)
• 1/4 cup pumpkin puree (not pumpkin pie filling)
• 1 tablespoon chia seeds
• 1 tablespoon maple syrup (or to taste)
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Chopped pecans (for topping)
• Pumpkin seeds (for topping)
• Greek yogurt (optional, for topping)
• Extra maple syrup (optional, for drizzling)
• Cinnamon (optional, for dusting)

Instructions

1. Step 1: In a medium-sized jar or container with a lid, combine the rolled oats, almond milk, pumpkin puree, chia seeds, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt.
2. Step 2: Whisk all the ingredients together thoroughly until well combined and smooth, ensuring there are no lumps of pumpkin puree and the chia seeds are evenly distributed.
3. Step 3: Secure the lid on the jar or container tightly.
4. Step 4: Refrigerate the mixture for at least 4 hours, preferably overnight, so the oats and chia seeds can absorb the liquid and thicken.
5. Step 5: Before serving, stir the oats well. If the texture is too thick, add a splash more milk until you reach the desired consistency.
6. Step 6: Spoon the oats into a bowl and add your favorite toppings such as chopped pecans, a sprinkle of cinnamon, a dollop of Greek yogurt, and a drizzle of extra maple syrup.

Tips & Variations

• For extra protein, stir in a spoonful of Greek yogurt or nut butter before refrigerating.
• Substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if you don’t have it on hand.
• Use canned coconut milk instead of almond milk for a richer flavor.
• Add diced apples or dried cranberries as mix-ins for added texture and sweetness.

Storage

Store the overnight oats in an airtight container in the refrigerator for up to 3 days. Stir well before eating, and add a little milk if needed to loosen the texture. This recipe is best enjoyed chilled but can be eaten at room temperature if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use cooked and mashed fresh pumpkin, but be sure it’s pureed smoothly. The texture might be slightly different, and you may need to adjust the amount of liquid.

Is this recipe vegan and gluten-free?

This recipe is naturally gluten-free if you use certified gluten-free oats. To keep it vegan, use plant-based milk and skip the Greek yogurt or use a vegan alternative.

Pumpkin Pie Overnight Oats Recipe

---

★★★★★

4.7 from 341 reviews

• Author: anna
• Total Time: 4 hours 5 minutes
• Yield: 1 serving 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Pumpkin Pie Overnight Oats recipe offers a creamy, nutritious, and flavorful breakfast that combines the warm spices of pumpkin pie with wholesome oats. Perfect for a quick and easy make-ahead meal, it features pumpkin puree, chia seeds, and aromatic pumpkin pie spice, all soaked overnight to create a rich, comforting start to your day.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 1/2 cup rolled oats (old-fashioned oats work best for texture)
• 1 cup unsweetened almond milk (or your preferred milk)
• 1/4 cup pumpkin puree (not pumpkin pie filling)
• 1 tablespoon chia seeds
• 1 tablespoon maple syrup (or to taste)
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon vanilla extract
• Pinch salt

Toppings

• Chopped pecans
• Pumpkin seeds
• Greek yogurt
• Extra maple syrup
• Cinnamon

---

Instructions

1. Combine Ingredients: In a medium-sized jar or container with a lid, add the rolled oats, almond milk, pumpkin puree, chia seeds, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt.
2. Mix Thoroughly: Whisk all the ingredients together thoroughly until everything is well combined and there are no lumps of pumpkin puree. Ensure the chia seeds are evenly distributed throughout the mixture.
3. Seal and Refrigerate: Secure the lid on the jar or container tightly to prevent any spills or odors, then place the mixture in the refrigerator for at least 4 hours, or preferably overnight. This resting period allows the oats and chia seeds to soak up the liquid and develop a creamy, thick texture.
4. Stir Before Serving: Before serving, give the overnight oats a good stir to evenly redistribute the ingredients. If the texture is too thick for your preference, add a splash of milk and stir again until you reach your desired consistency.
5. Add Toppings and Serve: Spoon the pumpkin pie overnight oats into a bowl. Top with your favorite garnishes such as chopped pecans for crunch, pumpkin seeds, a sprinkle of cinnamon, a dollop of Greek yogurt for creaminess, and an extra drizzle of maple syrup if desired. Enjoy immediately for a deliciously comforting breakfast.

Notes

• You can substitute almond milk with any milk preference including dairy or other plant-based alternatives.
• Adjust the sweetness by varying the amount of maple syrup to your taste.
• For a vegan option, use a plant-based yogurt topping or omit the yogurt entirely.
• The overnight soaking makes this recipe a no-cook breakfast, perfect for busy mornings.
• Use fresh pumpkin puree, not canned pumpkin pie filling, which contains added sugars and spices.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Category: Breakfast
• Method: No-Cook
• Cuisine: American

Keywords: Pumpkin Pie, Overnight Oats, Pumpkin Oats, Healthy Breakfast, Vegan Breakfast Option, Make Ahead Breakfast