Pumpkin Pie Overnight Oats with Greek Yogurt
These Pumpkin Pie Overnight Oats are a creamy, fall-inspired breakfast made with real pumpkin purée, Greek yogurt, warm spices, and wholesome oats for the perfect make-ahead meal. They come together in minutes and taste like a more wholesome take on pumpkin pie you can enjoy straight from the fridge.
You know those mornings when you want something easy but still really satisfying? These Pumpkin Pie Overnight Oats are creamy, lightly sweet, and taste like a cozy spoonful of pumpkin pie—but without any actual baking. What makes them extra special is the mix of pumpkin purée, homemade almond butter, creamy homemade almond milk. Plus, they take about two minutes to throw together, which is ideal if you’re like me and need a good breakfast, without the hassle.
These Pumpkin Pie Overnight Oats keep you full thanks to the chia seeds and nut butter, but still feel light enough for mornings when you don’t want anything too heavy. They’re the perfect easy breakfast to grab before you tackle your holiday to-do list. Make a couple jars ahead of time, give them a quick stir in the morning, and breakfast is already done before the day really begins. This recipe fits right in with the other seasonal overnight oats on the blog — like my Cranberry Overnight Oats, Maple Overnight Oats, and even the Blended Overnight Oats. They are a must add to your weekly rotation this holiday season.
How To Make
In a jar or container, combine oats, milk, pumpkin purée, yogurt, maple syrup, chia seeds, cinnamon, pumpkin pie spice, vanilla, and salt. Stir really well until everything is incorporated.
Cover and refrigerate for at least 3–4 hours, but overnight is best. In the morning, give it a stir. Add more milk if you want it thinner.
Top with toppings and enjoy!
Tips and Tricks
- Adjust the sweetness: Start with 1 tablespoon of maple syrup and add more in the morning if you need it. The flavors develop overnight, so it usually tastes sweeter the next day.
- Use thick yogurt for extra creaminess: A vanilla or plain Greek yogurt helps these oats set into a thick, pudding-like texture. If yours seems thin, add a spoonful more.
- Shake instead of stir: If your jar has a lid, give everything a good shake after mixing. It helps distribute the chia seeds so they don’t clump.
- Customize the spices: Add more pumpkin pie spice or an extra sprinkle of cinnamon depending on how “fall-forward” you like your oats.
- Prep two jars at once: These keep well for a couple days, so doubling the recipe makes weekday breakfasts even easier—especially on busy holiday weeks.
How to Save and Store
These pumpkin overnight oats keep well in an airtight jar or container in the fridge for up to 3 days. The oats will thicken as they sit, so just add a splash of milk in the morning if you want them a little looser.
If you’re making two jars at once for the week, wait to add toppings like pecans or extra yogurt until right before serving so they stay fresh and crunchy.
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Pumpkin Pie Overnight Oats
Ingredients
- ½ cup rolled oats
- ½ cup milk of choice (almond, oat, dairy, etc.)
- ⅓ cup pumpkin purée
- ¼ cup vanilla Greek yogurt
- 1-2 tbsp maple syrup (to taste)
- 1 tbsp almond butter or pecan butter
- 2 tsp chia seeds
- ½ tsp cinnamon
- ¼ tsp pumpkin pie spice
- Splash of vanilla extract
- Pinch of salt
Toppings
- dollop Greek yogurt
- pecans
Instructions
- In a jar or container, combine oats, milk, pumpkin purée, yogurt, maple syrup, chia seeds, cinnamon, pumpkin pie spice, vanilla, and salt.
- Stir really well until everything is incorporated.
- Cover and refrigerate for at least 3–4 hours, but overnight is best.
- In the morning, give it a stir. Add more milk if you want it thinner.
- Top with toppings and enjoy
Notes
- The longer these sit, the thicker they become — overnight is best for the creamiest texture.
- Use old-fashioned rolled oats only; quick oats or steel-cut oats won’t give the same result.
- These oats are great served cold, but you can warm them slightly on the stovetop or in the microwave if you prefer a cozy, heated version.
