If you’re an OG Ambitious Kitchen reader you’re going to recognize and love this one. I made these creamy pumpkin overnight oats back in 2016 and they quickly became one of my absolute favorite breakfast recipes of all time.
I remember coming home from early morning workouts to find these pumpkin pie overnight oats in the fridge and they were truly the BEST start to the day. They’re packed with protein and fiber — making them the perfect post-workout breakfast, and they 100% taste like a slice of creamy pumpkin pie.
I recommend doubling up this recipe to meal prep for the week and even letting your kiddos or roommate enjoy them. They won’t be able to get enough! Top with cinnamon, pecans, and of course, a little whipped cream because life’s too short.
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Ingredients in pumpkin pie overnight oats
These pumpkin overnight oats are seriously what breakfast dreams are made of. Creamy, protein-packed and full of true pumpkin pie flavor! Here’s what you’ll need to make them:
- Rolled oats: I recommend using rolled oats (gluten free if you want) in order to get the perfect, creamy texture.
- Greek yogurt: I used organic plain greek yogurt for a little boost of protein and to keep the oats creamy. Trust me, the yogurt is necessary.
- Chia seeds: I like adding chia seeds for a boost of healthy fats and to help firm up the creaminess.
- Pumpkin puree: please don’t use pumpkin pie mix! Opt for real pumpkin here. I buy canned pumpkin because of the convenience, but you can also make your own with this tutorial.
- Almond milk: I add some almond milk to get the right consistency, but you can use any milk you’d like.
- Maple syrup: we’re naturally sweetening the pumpkin overnight oats with a bit of pure maple syrup.
- Vanilla extract: a little vanilla extract brings out the sweetness.
- Cozy spices: mix it all up with pumpkin pie spice for that true pumpkin pie flavor! If you don’t have pumpkin pie spice you can use a mix of cinnamon, nutmeg and ground ginger (see the notes section for amounts).
Can I use steel cut oats?
Unfortunately, no, I cannot recommend using steel cut oats because they will not absorb as much liquid as rolled oats so the texture will not turn out right.
Easy ingredient swaps & add-ins
Looking to customize these pumpkin pie overnight oats? Here’s what I can recommend:
- Make them dairy free: if you’re dairy free, try using a coconut or almond milk yogurt.
- Swap the chia seeds: if you’re not into chia seeds, you could try flaxseed meal (ground up flaxseeds) or hemp seeds.
- Delicious add-ins: these pumpkin overnight oats would be delicious with dried cranberries, coconut flakes, pecans, almond butter or peanut butter, a teaspoon of chocolate chips, a little homemade whipped cream on top!
How to make pumpkin overnight oats
- Mix the wet ingredients. In a medium bowl, mix together greek yogurt, almond milk, pumpkin puree, vanilla and maple syrup until well combined.
- Add the dry. Stir in oats, chia seeds and spices.
- Refrigerate & enjoy! Pour into a glass jar or container and place in fridge for 4 hours or overnight. Once ready to serve feel free to add your favorite toppings and enjoy!
Do you have to cook overnight oats?
Nope! The best part about this pumpkin overnight oats recipe is that there’s no cooking required. When the oats soak in the liquid and spices they create the perfect, creamy texture that’s just like cooked oats.
Can you eat overnight oats warm?
Yep! I typically eat these pumpkin overnight oats cold, but if you prefer your oats warm you can feel free to heat them up in the microwave for a minute or two before eating them. Just be sure to stir after heating them so that the consistency remains the same.
How to store pumpkin overnight oats
These pumpkin pie overnight oats will stay good in the refrigerator in an airtight container or mason jar for up to 5 days. This makes them portable and easy to enjoy on-the-go during busy weekdays. Just be sure to give them a good stir if they’ve been sitting for a couple of days and/or add another splash of almond milk.
If you’re into meal prep like me, here’s a tip: Make a few jars on Sunday night and keep them covered in the fridge for up to a week. Nosh on them when you don’t have any time to cook in the mornings, take them to work to enjoy or just eat them for dessert (and top with a little whip!).
More pumpkin recipes you’ll love
- Healthy Pumpkin Oatmeal Pancakes
- Baked Pumpkin Chocolate Chip Oatmeal Cups
- Pumpkin Pie Smoothie
- Pumpkin Banana Flax Chocolate Chip Muffins
- Fluffy Whole Wheat Healthy Pumpkin Waffles
Get all of our delicious pumpkin recipes here!
If you make this pumpkin pie overnight oats recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Pumpkin Pie Overnight Oats with Chia
Ingredients
- ¼ cup (56g) plain nonfat greek yogurt (or use vanilla!)
- ½ cup (120g) unsweetened vanilla almond milk (or any milk)
- ¼ cup (61g) pumpkin puree
- 1-2 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- ½ cup (48g) rolled oats (gluten free if desired)
- 2 teaspoons chia seeds
- ½ teaspoon pumpkin pie spice
Instructions
- In a medium bowl, mix together greek yogurt, almond milk, pumpkin puree, vanilla and 1 tablespoon maple syrup until well combined.
- Stir in oats, chia seeds and pumpkin pie spice. Taste and add more maple syrup if you want it sweeter. Pour into a glass jar or container and place in fridge for 4 hours or overnight. Makes 1 serving of pumpkin overnight oats.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 29, 2016, republished with new photos on September 9, 2021, republished on October 12th, 2022, republished on October 15th, 2024, and republished on October 6th, 2025.
Too watery
Did you use old fashioned rolled oats? Feel free to reduce the milk next time.
After making this recipe on repeat for the past 6 months, I wanted to express my love for this breakfast and share a couple of tips for prepping in bulk, Since one can of pumpkin yields the amount needed for 6 servings, I make 6 servings at a time using two large jars and 3x the provided measurements in each jar. I’ve also found that the C****** single-serve vanilla-flavored 20G protein yogurts are exactly 3/4 cup each, the right amount to be able to put one in each jar without even measuring. I often add a little extra oats and chia seeds to each jar at the end and stretch the total contents to last me a week at a time. Another tip is that the pumpkin pie spice integrates better (doesn’t float around) if it’s added to the pumpkin / yogurt mixture before the rest of the liquids. The only other adjustment I’ve made is to stew 2-3 large apples when I’m prepping, which I store separately and add to the oats daily upon eating. With this added sweetness, I can cut the maple syrup a bit and it’s still sufficiently sweet for my tastes. Thanks for this one! I look forward to it every morning!
You can definitely use steel cut oats for this recipe-I prefer to “drink” my overnight oats and steel cut oats work perfectly for this (also need to increase the amount of milk used). It comes out like a thick shake-delicious!
Perfect! I’m glad that worked out well 🙂
So simple and delicious! Thank you. I roasted pecans to top and it made the perfect breakfast/lunch/snack. Comforting gentle spices and just a hint of sweetness.
Love that! Such a cozy fall breakfast 🙂
Really creamy and full of flavor! I loved this recipe – thanks so much for creating it! Definitely something I’ll be making over again and adapting depending on the season 🙂
So glad you loved it!!
Perfect easy fall breakfast recipe and my kids love it too!
So happy to hear that!
I really wanted to like this as I love pumpkin pie and for my personal taste I did not like it. It has great pumpkin flavor but I discovered cold oatmeal is not for me so I warmed it up and I really didn’t like much more. I never make my oatmeal with milk only water so it might have been the milk and yogurt that threw it off for me but I can see how many would love this.
Sorry to hear that you didn’t love this one! Overnight oats aren’t for everyone — have you tried any other overnight oat recipes?
For a smoother consistency, can I put the oatmeal in the food processor?
Sure!
Just tasted like raw pumpkin, the proportions need to be tweaked. Needs at least triple the amount of pumpkin spice just to taste like pumpkin pie. Two stars only because the presentation is beautiful, otherwise would be one star
Sorry to hear that! I’ve always found these to be sweet and spiced enough. Did you use 2 tablespoons of maple syrup?
I have not made this yet. But, it has everything in it that I was looking for. I want to put it in the blender to make it creamier, should I wait until it has set up overnight, or should I put it in the blender before I refrigerate? Can’t wait to try this!!!
I think either would work! Let me know if you try it!
I don’t particularly like over night oats but I made these to try something different and oh my gosh they’re delicious! Thank you for the recipe!
I’m so glad you gave these a try! Such a great breakfast 🙂
So good and filling! I topped mine with homemade pumpkin spice granola and some raisins, 10/10 🙂
Love that!
I made three servings to have for the week. The first day was great, but by day 2 something in my bowls had fermented and the oats tasted “tingly”. If I make again I will only prep one serving at a time
So strange! I’m not sure what could’ve fermented in here, but yes, feel free to prep one at a time instead.
When I plugged in all the ingredients to my calorie tracker (using product labels) came up with 387 calories, 5.7 fat, 21 protein, 11 fiber and 12.5 sugar(I only used 2 tsp of syrup).
These are delicious!
However, I don’t understand how you got your nutrition information. My calories for this was way more than what you put.
These are so delicious! Love the autumn flavors and getting a decent amount of protein/fiber first thing in the morning!
SO good!!! I don’t usually like pumpkin but I had a random craving and this HIT. THE. SPOT. Thank you! (I used fairlife vanilla protein shake instead of milk to increase protein and zen basil seeds instead of chia seeds because that’s what I had!)
Amazing!! I’m so glad 🙂
I just made this, and wish it were tomorrow morning already so I can eat it!!
I am wondering though how you came to 257cal? When I add everything up in my app, it’s giving me 394. Are you using lower calorie ingredients, if so, which ones?
Thank you!
So good!! I use an online calculator inputting all of the standard ingredients.
These look fantastic!!! Is it possible to add a little more chia seeds to this recipe? Just curious. I can’t wait to have these tomorrow for breakfast!!!
Yes! You may need to add a tiny bit more liquid, but it will work well.
Made this recipe into pumpkin cheesecake oats by adding 3 tbsp of whipped cream cheese and swapping the syrup for honey. Delicious!
That sounds AMAZING!
Wow this is the best overnights oats I have ever eaten. I will not be able to only make this during fall as it is so dang good. I normally do not like my overnight oats cold, I normally will make it and then heat it up in the morning but this one I ate that whole thing cold and it was so good. I did use the 2 tbsp of maple syrup and it is 10/10, highly recommend this recipe. Thanks for sharing.
Amazing! Glad you enjoyed!
So tasty! We even love to eat it year round!
Perfect breakfast!
This was sooooo easy!! I mixed it all in the jar and kinda just eyeballed the ingredients! It looks so good and I may add a sprinkle of mini chocolate chips tomorrow morning! Can’t wait to eat it! Thank you!😋😋
Love that!! Glad you enjoyed!