These easy Pumpkin Pie Overnight Oats combine oatmeal, pumpkin purée, Greek yogurt, milk, warm spices, vanilla, and maple syrup for the perfect make-ahead fall breakfast that doesn't require any cooking!
Michelle's Recipe Rundown
I love pumpkin pie, and I love overnight oats. So turning my popular Basic Overnight Oats into these pumpkin pie overnight oats was a no-brainer. Because who wouldn't love a simple, delicious, no-cook breakfast that you make the night before and that's healthy but tastes like dessert?
You'll need about 5 minutes of hands-on time to stir everything together in a jar. Then refrigerate overnight for at least 8 hours. During this time, the oats will soak up a lot of the liquid and soften, and the mixture will thicken.
In the morning, your breakfast is already done. And if you're really short on time, you can easily grab the jar and take it with you.
Taste Test: The oats are cool, soft and creamy thanks to the milk and yogurt, but they still have some texture and chewiness. The maple syrup adds the perfect amount of sweetness. And the pumpkin, spices and vanilla make the flavor 100% pumpkin pie.
Bonus: If you've ever wondered what to do with leftover pumpkin purée from a recipe that didn't use a whole can, these overnight oats are a great way to use them up!
Love overnight oats?
Also try my Chocolate Cherry Overnight Oats.
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Ingredients & Notes
This photo shows all of the ingredients you'll need to make these pumpkin overnight oats; amounts are in the recipe card below. I've also included a few notes on making the best selections and easy substitutions.
- Old-Fashioned Rolled Oats - These are the best oats to use for overnight oats because they get soft while still retaining some of their chewy texture. If you prefer a mushier texture, you can substitute quick-cooking oats.
- Don't substitute steel-cut oats; I tried it, and they don't soften enough.
- Plain Greek Yogurt - I use Greek yogurt for the extra protein and thickeness, but you can use regular yogurt instead. I prefer whole milk yogurt for creaminess, but low-fat or non-fat versions can also used.
- Vanilla yogurt is a yummy substitute if you like things a little sweeter (try my Homemade Instant Pot Vanilla Yogurt for a real treat).
- Milk - Whole milk is my choice for the creaminess, but you can use any kind you like: 2%, skim or a non-dairy milk, such as almond, soy, oat or coconut.
- Canned Pure Pumpkin Purée - The only ingredient in it should be pumpkin. You can substitute homemade pumpkin purée.
- Don't use pumpkin pie filling which is already sweetened and spiced.
- Pumpkin Pie Spice - I use my Homemade Pumpkin Pie Spice (5 common spices are all you need). Of course, you can use your favorite blend.
- Pure Maple Syrup - The real stuff, not pancake syrup; it makes a difference. You can substitute a different sweetener, if preferred (add to taste).
How to Make Pumpkin Pie Overnight Oats
This is a brief overview of the steps with photos for visual guidance. The full printable recipe with ingredient amounts and detailed instructions is in the recipe card below.
Put all of the ingredients in a jar.
Mix until well combined.
Put the lid on the jar. Refrigerate overnight (at least 8 hours).
Give the oats a quick stir and enjoy!
Recipe Tips
- You can adjust the sweetness or spices. Feel free to adjust the amount of maple syrup and/or pumpkin pie spice to suit your own personal tastes.
- Make it in a jar or a bowl. I like using a jar with a lid because it's convenient and easy to grab and go. But you can use a bowl and cover it with plastic wrap, or you can use an airtight container.
- Scale it up for more servings. The recipe is for one serving, but you can easily scale it up to make as many as you need. And since it'll keep for up to 5 days in the fridge, it's also great for meal prepping. Make a larger batch on Sunday and enjoy it for several days.
Storage
These pumpkin pie overnight oats can be stored in the refrigerator, covered or in an airtight container, for up to 5 days.
Note that the oats will get softer and the mixture will get thicker the longer they sit. Give them a quick stir before serving. If they have become too thick, simply stir in a splash or two of milk to thin them out.
Serving Suggestions
Overnight oats are usually eaten cold; this is how I enjoy them. But you can gently warm them up in the microwave or in a small pot on the stove if you'd prefer.
And although they're excellent as-is, sometimes I like to add chopped walnuts, a small dollop of whipped cream and a sprinkle of nutmeg to make them extra-special!
I hope you try this Pumpkin Pie Overnight Oats recipe and love it as much as I do. Thanks for visiting today!
More Oatmeal Breakfast Recipes to Try
Want even more breakfast recipe ideas?
Be sure to check out my Breakfast & Brunch Recipes page.
If you make this recipe, I'd love to know how it went! Please leave a comment and star rating below. Thanks!
📋Recipe
Pumpkin Pie Overnight Oats
Ingredients
- ½ cup old-fashioned rolled oats
- ½ cup whole milk, or the milk of your choice (see Notes below)
- ¼ cup plain whole milk Greek yogurt, or the yogurt of your choice (see Notes below)
- 2 tablespoons pumpkin purée, I used canned pumpkin; you can use homemade
- 2 tablespoons pure maple syrup, add more or less to taste
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice, I use my Homemade Pumpkin Pie Spice
- pinch salt
Instructions
- Place all ingredients in a pint-sized (2-cup) jar. Stir until well combined.
- Put the lid on the jar and refrigerate overnight (at least 8 hours).
- Give it a quick stir and enjoy!
Notes
- Old-fashioned rolled oats are the best to use for overnight oats because they will soak up the liquid and soften but still maintain some texture and chewiness.
- For a softer, mushier texture, you can use quick oats.
- Don't use steel-cut oats; they will not soften enough.
- I use whole milk for the creaminess, but you can use 2% or skim milk if you prefer. You can also use non-dairy milk, such as almond milk, soy milk, oat milk or coconut milk.
- I use plain whole milk Green yogurt for the creaminess, thickness and a bit of extra protein, but you can use low-fat or non-fat instead. You can also use regular plain yogurt, or you can use vanilla yogurt (note that this one will have added sugar).
- Feel free to adjust the amount of maple syrup and/or pumpkin pie spice to suit your personal taste.
- Instead of a jar, you can use a bowl covered with plastic wrap or an airtight container.
- Sometimes I add chopped walnuts, a small dollop of whipped cream and a sprinkle of nutmeg to make these extra-special!
This post was updated on 9/19/26; the recipe was changed slighty (it now calls for whole milk instead of almond milk and plain whole milk Greek yogurt instead of vanilla yogurt).
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