Pumpkin overnight oats are what fall breakfast dreams are made of. These oats are made with pumpkin puree, greek yogurt, and pumpkin spice and sweetened with just the right amount of pure maple syrup. It’s genuinely like Fall in a jar! If you wait all year to enjoy pumpkin spice, then make sure to put this wholesome, delicious healthy pumpkin pie overnight oats on the meal plan.
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As soon as Fall hits, I go into pumpkin overload! I start with this healthy pumpkin bread recipe, and then this pumpkin banana bread is next on the list. Then I take any leftover canned pumpkin and make pumpkin granola, pumpkin energy balls, and this delicious healthy pumpkin overnight oats recipe.
Reasons you’ll love this recipe.
- Delicious. This pumpkin spice overnight oats is creamy and has the perfect pumpkin spice flavor! Dare I say it almost tastes like pumpkin cheesecake, but of course, without the guilt.
- Easy to prep. Breakfast doesn’t get much easier than overnight oats; all you need to do is combine the ingredient in a jar and let it sit overnight in the fridge – these were made for weekly meal prep!
- Healthy. Each jar of oats is filled with whole grains, fiber, and protein. This pumpkin overnight oats recipe is also gluten-free, and you can make it dairy free by swapping in non-dairy yogurt.
- Affordable. This is a great way to use leftover canned pumpkin, plus all the other overnight oats ingredients are super cheap.
- Rolled oats. Rolled oats are the perfect oat for overnight oats. If you have a gluten allergy or sensitivity, then be sure to purchase certified gluten-free rolled oats. Do not use instant oats or steel cut oatmeal for this overnight oats recipe.
- Unsweetened non-dairy milk. I like to use unsweetened almond milk or unsweetened coconut milk. You can also use dairy milk or whatever milk you want.
- Chia seeds. Chia seeds add a lot of nutrition to overnight oats and help with that creamy pudding-like texture.
- Canned pumpkin puree. You use canned pumpkin, not canned pumpkin pie filling, for this recipe. The only ingredient you should see on the can is pumpkin. I like to freeze pumpkin that’s leftover from other recipes in this pumpkin overnight oats recipe.
- Greek yogurt. I love using pumpkin spice greek yogurt during the fall season if I can find it. My favorite brand is Sigi’s; it has less sugar than other brands and is so creamy and delicious. If you can’t find pumpkin spice, use vanilla greek yogurt; Greek yogurt gives the overnight oats an extra creamy texture and cheesecake flavor.
- Pumpkin pie spice. A little goes a long way in this recipe – you only need about ⅛ of a teaspoon to create a delicious pumpkin pie overnight oats recipe. My favorite brand of pumpkin spice is Simply Organic; you can also use a pinch of cinnamon, nutmeg, and ground ginger if you don’t have pumpkin spice.
- Pure maple syrup. To sweeten up this recipe, I use a couple of teaspoons of pure maple syrup, and it’s the perfect fall touch to this recipe. You can also use honey or whatever sweetener you’d like to use.
- Chopped pecans. For added crunch, I like to top these pumpkin overnight oats recipes with a couple of teaspoons of chopped pecans. You can also use walnuts or any nut you want.
How to Make Pumpkin Overnight Oats
- In a mason jar, stir ½ cup of rolled oats, one teaspoon of chia seeds.
- Add two tablespoons of canned pumpkin puree, and two tablespoons of greek yogurt.
- Add ½ cup of non-dairy milk and stir all the ingredients until everything is combined and the oats are completely covered with the milk.
- This is already a very wet recipe, so you might not need to add any more liquid. However, if the oats are not covered, add a couple of teaspoons or more milk until the oats are covered.
- Place the lid on tightly and refrigerate overnight for at least 5 hours.
- In the morning, give the overnight oats a few stirs. Sometimes I might need to add a couple of teaspoons of milk to loosen up the oats and make it a little more creamy.
- You can eat the oats in the jar or pour them into a bowl; I usually eat them right out of the jar. Sprinkle with nuts and dried cranberries.
- 16-ounce mason jars. I prefer to make individual servings in 16- ounce mason jars. I use the wide mouth, but you can use a regular mouth if that’s all you have.
- Plastic mason jar lids. I always recommend picking up some plastic ones if you plan to use mason jars for meal prep recipes. The lids that come with the mason jars will eventually rust. The plastic lids are very durable, and I’ve had mine for over three years, and they’re still going strong.
- Overnight oats are meant to be eaten cold so enjoy it right out of the jar. However, if you don’t like cold oatmeal and would rather have it warmed up, then either warm it up on the stove or in the microwave (of course, using a microwave-safe dish).
- The standard formula I follow when I make a jar of overnight oats is ½ oats and ½ liquid, and one teaspoon of chia seeds. When I add in other ingredients, I might need to add a little more liquid to cover the oats.
- Swap non-dairy yogurt to make this a vegan overnight oats recipe.
- You can add a 1/4 teaspoon of pure vanilla extract for an extra layer of flavor.
- Stir in a tablespoon of almond butter, peanut butter, or any nut butter for extra protein.
See my overnight oats tutorial for more tips on how to make overnight oats.
You can make Pumpkin overnight oats ahead of time in a couple of different ways.
- Prepare the jars 3-4 days in advance. As I said, overnight oats are meant to be prepped ahead of time. You can make one jar the night before or make 3-4 jars on Sunday for the week.
- Make some overnight oats meal prep freezer kits. This is a great way to meal prep all the ingredients ahead of time for your favorite overnight oat recipes.
More meal prep oatmeal recipes.
More Healthy Overnight Oats Recipes
If you really enjoyed this pumpkin overnight oats recipe, you must try some of my other oat recipes for breakfast:
See all of my healthy oatmeal recipes.
Pumpkin Overnight Oats
Pumpkin overnight oats are what fall breakfast dreams are made of. These oats are made with pumpkin puree, greek yogurt, and pumpkin spice and sweetened with just the right amount of pure maple syrup. It’s genuinely like Fall in a jar! If you wait all year to enjoy pumpkin spice, then make sure to put this wholesome, delicious healthy pumpkin pie overnight oats on the meal plan.Print Pin Rate
Servings: 1 person
16-ounce mason jars
mason jar lids
- ½ cup rolled oats
- ⅛ teaspoon pumpkin pie spice
- 1 teaspoon chia seeds
- 2 tablespoons canned pumpkin puree
- 2 tablespoons Vanilla Greek Yogurt
- ½ cup unsweetened coconut milk or almond milk
- 1 tablespoon pure maple syrup
- extra coconut milk and/or maple syrup if needed
- pecans and/or cranberries for serving
In a 16-ounce mason jar, or other container, combine the rolled oats, pumpkin pie spice, chia seeds, milk, pumpkin puree, greek yogurt, milk, and pure maple syrup.
Stir all the ingredients together until the oats are completely covered with liquid. If needed, add more liquid until all the oats are covered.
Place the lid tightly on and store overnight in the refrigerator.
In the morning, add more liquid, if needed to loosen up the oats. Also, if you’d like to add a little more sweetener you can do it at this time too.
Sprinkle with pecans and/or cranberries and enjoy!
Serving: 1g | Calories: 329kcal | Carbohydrates: 53g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Fiber: 8g | Sugar: 16g
Did you make this recipe?
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