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Pumpkin Pie Overnight Oats

These Pumpkin Pie Overnight Oats are the perfect quick and easy make-ahead fall breakfast. Creamy oats are combined with pumpkin, warm fall spices, maple syrup, and vanilla. YUM!
Prep Time5 mins
Refrigeration Time8 hrs
Total Time8 hrs 5 mins
Course: Breakfast
Cuisine: American
Servings: 1
Calories: 366kcal
Author: Michelle / Now Cook This!


  • ½ cup old-fashioned rolled oats
  • ¼ cup vanilla yogurt
  • ½ cup unsweetened almond milk
  • pinch salt
  • 2 tablespoons maple syrup, add more or less to taste
  • ½ teaspoon vanilla extract
  • 2 tablespoons canned pumpkin
  • ½ teaspoon pumpkin pie spice


  • Place all ingredients in a jar (I use a pint jar because it gives you room to stir everything together). Stir until well combined.
  • Cover and refrigerate overnight (I recommend at least 8 hours).
  • Add any desired mix-ins (sometimes I add pecans or walnuts and top it with a little whipped cream and a sprinkle of nutmeg). Stir and enjoy!

Recipe Notes

  • The almond milk can be replaced with your favorite milk (dairy or non-dairy).
  • The maple syrup can be replaced with the sweetener of your choice. 
  • Overnight oats will last in the refrigerator for up to 5 days (the will get softer the longer they sit).
  • Estimated calorie count does not include any mix-ins or toppings. 
  • If you want to make some variations on these overnight oats, start with the base recipe, which is just the oats, yogurt, almond milk and salt. Then flavor and sweeten them however you'd like and let them sit overnight. Add mix-ins in the morning.