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: for some additional flavor.
- 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 or peanut butter, a teaspoon of chocolate chips, a little 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
- Healthy Pumpkin 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.
Pumpkin Pie Overnight Oats with Chia
Thick and creamy pumpkin pie overnight oats with chia are the perfect make-ahead breakfast! These healthy pumpkin overnight oats are protein-packed thanks to greek yogurt and naturally sweetened with a bit of pure maple syrup. Top with whatever your heart desires!
Ingredients
- 1/4 cup plain nonfat greek yogurt (or use vanilla!)
- 1/2 cup unsweetened vanilla almond milk (or any milk)
- 1/4 cup pumpkin puree
- 1-2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup rolled oats (gluten free if desired)
- 2 teaspoons chia seeds
- 1/2 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
If you don't have pumpkin pie spice: feel free to sub in 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1/8 teaspoon ginger and a TINY pinch of ground cloves or allspice.
To make vegan/dairy free: dairy free yogurt will work well in place of greek yogurt.
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, and republished on October 12th, 2022.
179 comments
NOM. I’m all about oats, and these look fantastic for a busy morning!! I’m so ready for pumpkin season!
Bring on all the pumpkin! This looks delicious!
First of all, YAY for pumpkin season! Secondly, I love being able to have breakfast made ahead so I don’t have to stress about it in the early morning. These overnight oats are the bomb.com!
I have read that chia seeds should be ground up to benefit from any nutrient value because the “shell” of the seed can’t be broken down by stomach acids and so any there is no nutritional benefit from them. What do you know about this??
Hi Janet! I’ve only heard this about flaxseeds, not chia seeds. A little Googling and this is what I found: http://www.popsugar.com/fitness/How-Eat-Chia-Seeds-35976785
thank you for the link!
I love adding chia seeds to my overnight oats too. Can’t believe it’s pumpkin season already!
Now that’s a breakfast worth waking up for. Even on a Monday!
I would love such oats for breakfast!
I literally am OBSESSED with oatmeal (I eat it at least 3 times a day!) and I JUST tried BetterOats and loved them! I am so ready for pumpkin, and I am starting with this!
Looks delicious. Any idea how many Weight Watchers points this has?
YES! I am beyond ready for fall… I mean summer in Chicago is amazing, but the humidity has been killing me. I cannot wait to get into sweater weather and pumpkin flavored everything!
It’s pumpkin time, so excited for that!
I haven’t tried overnight oats yet. Do you eat them cold?
YES, it’s a great way to eat oatmeal when it’s too hot to think about hot oatmeal. And it seems to keep its good chewy texture for days in the fridge.
Can you eat it hot? I really love oatmeal. I tried it cold once and didn’t care for it. This looks super yummy since I absolutely love pumpkin!!
Yes definitely!
I am so excited for all things pumpkin! I literally can eat pumpkin straight out of the can-with cinnamon of course 😉 My favorite way to eat it though is with oats and nut butter. This recipe sounds amazing!
Do you have dairy free option that has worked? Skipping oats would not mess it up too much would it?
Works great w/ almond or coconut milk
Oh my gosh, Monique. I am loving this recipe. I’m so ready for pumpkin things, already. I’ve never tried Better Oats. I’ll keep my eyes peeled for them!
I’m always ravenous after my morning workouts too! My entire family knows not to get between me and the fridge right after my post-workout shower… ? And I’ve been totally obsessed with oats these days, especially when they involve cinnamon and nutmeg. I need to get my hands on some of those Better Oats!!
This looks amazing. Never thought of adding pumpkin to my oats!
I made this last night (eating it now) and it’s amazing. Perfect consistency and sweetness. Only subs I made were using vegan yogurt instead of Greek and 1 tsp of agave for the sweetener. Thank you for such a great recipe!
where does the 6.5 gms of fat come from? Did you include the pecans in the count?
Hi Barbara! The 6.5g come from almond milk, oats (each 1/2 cup has about 3g) and chia seeds! 🙂
genius!! making this over the weekend!
HI There,
We love pumpkin and LOVE overnight oats! Tried this recipe last night and found it to be lacking a little sweetness. We don’t want to add too much more maple syrup or any artificial sweetners…so we were wondering if anyone had any ideas for fruit we could add to bring some more sweetness to the recipe.
Thanks!
You could use a vanilla yogurt — maybe siggi’s or something with less sugar than your typical vanilla yogurt. Also try honey instead of maple syrup as it tends to be sweeter. I use Grade B maple syrup with has a richer flavor. You could also add in 1 mashed banana!
Thanks!! 🙂
My coworker uses SkinnyGirl syrup for sweetener
I made this last night for this morning. Didn’t have yogurt so I added hemp seeds for protein. Also had pumpkin spice lying around so I just used that. Omg this is delicious! Bought a huge can of pumpkin puree so I may have this every morning for a few weeks.
Thank you 🙂
how much hemp did you add? I would like to try this without the yogurt as I am dairy free and do not care for dairy free yogurts
Could I use regular milk instead of almond milk? If so, do I need to add anything to compensate for the vanilla in the almond milk?
Yes you can use regular milk!
Any ideas for a yogurt substitution? I’m on a medication that makes all yogurt taste rancid so that’s not an option for me but this recipe sounds yummy.
I doubled the pumpkin and upped the almond milk to 3/4 cup. It probably could have used a tablespoon less almond milk, but the texture was fine.
This pumpkin oats dish was scrumptious!!! Perfect amount of spice, and thickness was just right: spoonable but not runny…thank you chia seeds! Served with maple syrup and toasted pecans…yum ?. Where did you get your jar? Love the shape & size.
I added cardemon- and a mini vanilla cremeyogurt from Trader Joes
Loved these. Thank you for the recipe
I really liked this recipe. Added my twist and tweaked just a little. I will be revisiting this one often. Thanks for sharing
I’m trying to figure out how your calculation is 274 calories and mine (using the recipe builder on MyFitnessPal and manually adding every ingredient) is 323 calories. Any insight? I don’t see any ingredients that could have a large calorie difference. I am using a different brand of oats, but I followed the link you shared for your brand, and it shows the same nutrition info. My breakdown is as follows:
Oats 150 cal
Maple syrup 50 cal
Chia seeds 40 cal
Yogurt 33 cal
Pumpkin 25 cal
Almond milk 15 cal
Vanilla 6 cal
Nutmeg 2 cal
Ginger 1 cal
Cinnamon 1 cal
Thanks for any insight you can provide!!
I agree with the poster above – the calorie count here appears to be incorrect.
F.y.I
If you use monk fruit instead of maple syrup will possibly save calories.
I was excited to find this site. I wanted to thank you for your time for this wonderful read!! I definitely savored every little bit of it and I have you book marked to check out new things in your web site.
How many ounces is a serving? The jar used in the picture look about 4 oz.
I’m not sure how many ounces it is, but the whole recipe is one serving!
I’ve tried a lot of different overnight oats and these are so delicious! The ratios are just right! 😘
I’m so glad you enjoy these ones! Perfect for fall 🙂
This sounds delicious! So excited to try this for next weeks meal prep! I am however trying to stay away from all added sugars right now (and sugar substitutes – the bad ones at least). Any suggestions for something I could use instead of maple syrup?
Excited for you to try it! I think some mashed banana or apple sauce would work well in here 🙂 Enjoy!
Hi! Can you heat this up a little so it is warm? I’m not sure since there is yogurt in it. Thank you!
Sure! This should be just fine warmed up, too.
Will plain unsweetened almond milk as well?
Work* as well
You bet! I just like the vanilla for a little extra flavor.
FYI. I just made this and it came out WAY too sweet to the point it was hard to eat. I think this recipe is supposed to have 2 tsp of maple syrup (9 g of sugar) not 2 tbsp (28 g of sugar). Looks like a typo!
Some feedback: the flavor is really great (we added a dash of allspice since that’s in pumpkin pie spice) but it was way way to watery for my taste. I added protein powder to thicken it up. Thanks for the recipe!
Interesting that it was watery! Each time I make this it thickens up really well overnight. Protein powder sounds great!
What size jars should i get for this? Does you have a link where i can buy these jars?
You can use regular mason jars, or these Weck Jars work great!
can you tell me how much calories this dish contains. ?
This was just what I was looking for, down to the serving size and the sweetening! It’s been a big hit at our house — thanks so much!
So happy to hear that! Enjoy 🙂
I used steel cut oats instead and they really did not soften up enough — they are hard and when you chew them, kind of saw-dusty feeling. I have read however that it IS possible to do steel oats overnight like this, so I was disappointed. An overnight recipe I have says you have to have 2 parts liquid to one part steel cut oats, and even though less almond milk than that is called for in your recipe, I thought the pumpkin and yogurt would make up for it. But nope. Any suggestions?
Hi! I would suggest trying these with old-fashioned rolled oats in order to get the same, softer texture. The pumpkin and yogurt will add enough liquid, too!
Hello, when I input this recipe into MyFitnessPal, the calorie count comes closer to 400 per serving – oats at 150, maple syrup at 100, yogurt 40 and the restaurant of the ingredients contributing the difference. Wondering how you came up with your calorie count.
I’ve tried several overnight oatmeal recipes and like this one the best. I use this recipe minus the last 3 spices to make other flavors. However, no matter what fruit or flavor I make, I always leave the pumpkin in because it has no flavor but has a ton of nutritional value. I also will use a flavored yogurt depending on what fruit or berries I use (like coconut yogurt with coconut flakes or a berry yogurt paired with a fruit syrup I make when they are in season to layer with the oats). I will layer oatmeal, fruit, oatmeal, fruit and they’re wonderful. Play around with flavors and fruits, dried berries, fresh berries and spices but always keep the pumpkin in for the nutritional value.
I’m so glad you love this one! This is definitely one of my go-to recipes 🙂 Perfect year-round!
I’ve made this 3 times and it’s been great each time. Each time I made it on Sunday and quadrupled the recipe so I have breakfast for the week. I keep forgetting to get vanilla and maple syrup so I use sweetened almond milk (accidentally used sweetened almond/coconut milk last time) and it is still good.
Perfect! Great idea to make a big batch on Sunday.
Just had to comment about this yummy breakfast (I enjoyed for dinner!). I used my homemade Greek yogurt (sweetened with toffee sweet drops and pure maple syrup), homemade blue pumpkin puree (strained), cow’s milk, replaced the chia seeds with ground flax, and used nearly all the maple syrup (I held back a bit due to some commenters, but that was unnecessary; it wasn’t too sweet at all). Then, I topped it with some candied sliced almonds/pecans. Delicious! My kids were taking bites and asking me to make them some, too! 🙂 Thank you for a nutritious way to enjoy my fresh pumpkin. 🙂
Amazing! So glad you found this recipes (all about breakfast-for-dinner, too).
Do you have the conversion from cup to grams? Thanks
Hmm I don’t – sorry!
Agree that the calorie count is off by a lot. Did you take a look at this? If I make again, I think I’ll cut way back on the maple syrup.
I normally don’t like overnight oats but these are delicious and I plan to make them again. I agree with the other reviews that the nutrition info is innacurrate with the 2 tablespoons of maple syrup. I mixed in 2 teaspoons when prepping them, then added another teaspoon in the morning (so 1 tbsp total instead of 2) and the sweetness was just right.
One of my favorite overnight oats recipes! I did adjust the maple syrup amounts + nutrition, so everything should be accurate. Great idea to add a bit of maple syrup in the morning before you eat them!
I was excited to see this wasn’t difficult to make, I had all the items necessary AND it could be made in 5 minutes! Can’t wait to get breakfast tomorrow!
So easy and delicious! Hope you love this recipe 🙂
Eating these right now for breakfast! I made several yesterday to meal prep for my husband and myself. We’ve been making overnight oats regularly but wanted to switch it up. These are delicious! Made exactly as written, except used pumpkin pie spice instead of the spices listed to make it a little easier. Pecans on top, too! Great recipe.
Amazing! Love these for weekday meal prep. So happy you two enjoyed!
I turned this into lactation boosting overnight oats by using rolled oats, and adding a teaspoon each of brewer’s yeast and flaxseed. Delicious, and milk boosting! Thank you!
Amazing! Such a great idea.
I LOVE this recipe and have been making it on the regular for the past month. I do prefer to cut the maple syrup to 1 tbs but 2 is still delicious. If I ever get tired of pumpkin (unlikely) I think I’ll try it with unsweetened apple sauce. I may also try substituting date paste for the maple syrup since I’ve been into dates recently. Thank you for all your wonderful recipes!
So happy you love this recipe, Kristy!
Hello,
thank you, for the Recipe. 🙂
It was actually delicious. I had a little more pumpkin, as in the recipe written, but, I liked that.
Have a great day!
Greetings,
Yvonne
Hi Yvonne! Delicious – I’m so glad you enjoyed 🙂
Great base to a recipe. I add vanilla protein powder and more milk. Great flavors!
Absolutely! This one’s perfect for customizing.
Hello,
thank you, for the Recipe. I tried them and they were delicious. (I used vegan Yogurt and worked perfectly.)
Greetings from Germany,
Yvonne
Perfect! So glad you enjoyed!
These were delicious and super filling! Added a few chocolate and butterscotch chips on top because I had a craving. Definitely adding to my fall breakfast rotation!
Yum! Glad you enjoyed!
I thought this was delicious.
I used skim instead of almond milk and didn’t have ginger but otherwise made as written.
It was a smidge wetter than I’m used.
This was enough for 2 breakfast so I’d split it into 2 containers next time.
Perfect! Feel free to reduce the milk a bit next time 🙂
These overnight oats are the perfect gift for yourself in the morning! The spices are autumnly divine. I added the dried cranberries and loved the bits of extra sweetness for my sweet tooth. Try it!
Absolutely! Such a great way to wake up 🙂
This was me last night, with some extra pumpkin to use up:
Me: “I wonder if Monique has a recipe for pumpkin overnight oats. I’ll look.”
This recipe: BAM.
So tasty! I may have measured the milk incorrectly, but I knew as I was making it that it would be too soupy for my taste in the AM. So I ended up adding a whole cup of oats, rather than 1/2C. Other than that, followed the recipe to a T and would recommend!
You know it! I’m glad you were able to fix it up beforehand. Perfect breakfast!
Simple and tasty Fall breakfast recipe. I typically double it and make it on a Sunday night to enjoy when I’m short on time in the mornings throughout the week.
Love that idea!
My new favorite breakfast! So delicious!
So happy to hear that!
I just try your overnight pumpkin, oat and I just love it. It will be on the top of my breakfast. Thank you!
Amazing! Happy to hear that 🙂
Im obsessed with this recipe. I triple it to make enough for myself, my hub, and baby. We all love it. It’s just so good and hearty and healthy. I serve with coconut flakes and blueberries on top.
This was amazing, so rich and creamy! I added dried cranberries for the overnight part and then added apples in the morning, heated in the microwave and topped with toasted almond slices. Fantastic, a new fave.
I made thsse for the first time this week, they were amazing and so filling that I just made another batch! I used 1% Milk and plain Skyr yougart and it was creamy and delicious, I added a bit more pumpkin to compensate for the thicker yougart. Delicious, filling and nutrients, what more could you want for a quick post workout breakfast!
Perfect! Glad you loved this one!
Unfortunately this became breakfast for my garbage disposal. I love oats and pumpkin, but it just had a sour flavor and zero texture. It was just mush. Very disappointing.
I’m so sorry to hear you didn’t love this one! I haven’t found it sour at all… What kind of yogurt did you use?
This sounds amazing! Could I substitute Quinoa for the oats? Would I have to cook the quinoa first?
I haven’t tried that but yes I think cooking the quinoa first and then mixing it with everything else should work well 🙂
I am sitting here eating these after you posted the link to your overnight oats on IG over the weekend. These are incredible!!! I feel like I’m eating dessert for breakfast. I used nonfat milk because that’s what we had, but I imagine the almond milk adds a nice creamy texture. Can’t wait to try your other overnight oats recipes now!
Yay!! I’m so happy you tried these! Any milk would be totally great in here, I just love almond milk so much which is why I used it! So excited for you to try more of the recipes, too 🙂
Oh my gosh these are delicious!! And so easy to make!! I followed the recipe to a T and it is absolute perfection! It actually tastes like pumpkin pie! Going to be making these a lot this fall. Thank you, Monique!!!
Woohooo! So glad you’re loving these!
I doubled the recipe and had it for breakfast two days in a row, topped with walnuts and bananas. So good
Such a great idea!! Glad that you’re loving it 🙂
This is divine! Only used 2t maple syrup & it was perfectly sweet. Thank you for a great recipe!
Perfect! So happy you loved it, Karen 🙂
What can I use in place of yogurt? Extra milk?
I haven’t tried omitting it but yes possibly a little extra milk, plus protein powder if you like it!
Love! I doubled the recipe which was perfect for using up a 1/2 cup of pumpkin I had from a muffin recipe I made earlier in the day that called for 1 cup! I always seem to have to throw away the extra 1/2 cup in a can when a recipe only calls for 1 cup, so this was perfect. Added extra oats to make it nice and thick. So good!
Oh amazing! So happy you could use it up 🙂 Glad you enjoyed it!
Tastes like fall! I’m a sucker for pumpkin and this is delicious! So quick and easy to make too.
Right?! So cozy 🙂 Happy you enjoyed it!
I made these and added a little bit of peanut butter (maybe 2 tsp to 1 tbsp) and half a banana. Made them very satisfying and a little sweeter and richer without adding more maple syrup! I also heated for one minute because I can’t get myself to eat cold oatmeal. Next time I would probably omit the yogurt or use a 2% Greek, since it made it a little sour for my liking.
Love those additions! And totally fine to heat it up and switch out the yogurt 🙂
I think that’s what my problem was with this recipe, it tastes sour to me and I really don’t like it, pretty bummed out about it.
Love this one for fall! Super easy to prep breakfast for the week. Thanks Monique!
Yes! So perfect for fall. Happy you’re enjoying them, Natalie!
Made this recipe last night. Perfect blend of pumpkin and creaminess. I subbed greek yogurt of Icelandic skyr (vanilla) and 2% milk. A wonderful way to do overnight oats in the fall. Felt like the quality of Mush but homemade made it even better. So easy, quick and delicious.
I’m so glad you loved this recipe, Vera! Such a cozy way to start a fall day 🧡
This seriously tastes like pumpkin pie but you get to eat it for breakfast!! It’s so easy to make & keeps you full until lunch
Right?! So great for fall 🙂 Happy you loved it!
This sounds so good! However, I have sensitivity to dairy products. I’m wondering if it wouold still be tasty w/o the yogurt?
I’d recommend using a dairy free yogurt if you can find one! Siggi’s makes great plant-based cups 🙂
I noticed some people are were looking for a replacement for the yogurt, the thick cream from the top of canned coconut milk works great. It adds the creaminess without the dairy.
Oh that’s such a smart idea, thanks for sharing!
This was good but it felt like it needed a bit more to make it great. I added golden raisins to soak overnight with everything and then I added crushed walnuts in the morning before serving to add some crunch. Now I’m in love with this recipe! I’ll definitely be making this all season long. Thank you!!
This recipe is SO DELICIOUS! It tastes exactly like pumpkin pie and is so nutritious and filling! The ratio of milk, yogurt, oats, and chia seeds was absolute perfection; the consistency was just divine. I didn’t have pecans on hand so I subbed raisins and it was amazing. Next time (aka tomorrow after I go to the grocery store to get more oats) I will try shredded coconut like suggested! Overnight oats are my favorite breakfast because it can be made the night before and is ready to grab, go, and enjoy in the morning! Love this autumn twist on a breakfast staple! <3
Pumpkin pie for breakfast! This was good, and the portion size was nice and filling. I ran out of vanilla extract yesterday, so I used maple syrup instead. Sweetness was perfect and subtle.
Yay! So glad you enjoyed it, Melinda 🙂
I have been making this on repeat for breakfasts for the last week! Such a great breakfast to get me into the fall mood everyday! I love oatmeal and eat it every day for breakfast and this was a nice change of flavor from the more standard fruity flavors. Make this if you love oats and pumpkin– also keeps me full for a while. Thanks for the great recipe.
So perfect for fall, right?! Glad you’re loving it!
AWESOME
Absolutely delicious if you love all the things pumpkin spice you will not be disappointed!
Made these last night and we were all set this morning for breakfast without waiting. So good! I put a little whipped cream on top, otherwise followed the recipe to a ‘t’ but added more cloves and cinnamon. This is a keeper.
Nice! So happy you guys enjoyed it 🙂
For the calories did you mean to put k there because 274 kcal is equal to 247000 calories. Which is far more than the acceptable amount a day
kcal is actually the same as calorie! So there are 274 calories per serving 🙂 Our nutrition tool is automatically set as kcal’s, sorry for any confusion!
OK so hear me out: I made this in June. I had lots of frozen pumpkin purée I’d made from last garden season and wanted to clean out the freezer. Loved it! I love how convenient overnight oats are, and it makes you so excited for breakfast thé next morning 🙂 I had Kefir on hand so I used that instead of yogurt, and it turned out great (if slightly a bit more tart I’m guessing). As it’s more liquidy than yogurt, I used a bit less almond milk. Planning on trying again with vanilla yogurt!
This is the best overnight oat recipe and I’ve been making for over a week now! So easy and super creamy! I switched the maple syrup for agave and do a little bit of a heaping for the pumpkin purée. It’s also great using extra creamy oat milk! Love love this recipe! Highly recommend! 😍
I’m so glad you’re loving it, Davia — thank you!!
I’m super super excited to try this, do you think it’ll be similar if I add protein powder to the mix?
Hi! I haven’t tested it for this recipe but that should be fine 🙂 You may just need a tiny bit more milk if it’s feeling thick.
Hi there! I look forward to trying this – if I don’t have chia seeds, can I simply make this without or should I swap for something more common?
Thank you in advance!
Flaxseeds also work! I used them and they worked very well. You could also leave them out but it would probably be a little too thin
Love this recipe for breakfast this time of year! I like making it extra simple by mixing up everything straight in the jar 🙂 I also use agave nectar instead of maple syrup & it comes out with the perfect amount of sweetness. Thank you for another great nutritious and easy recipe!
Really bummed out about these, I made 4 jars and had really high hopes. Something is really off to me and I think it’s the yogurt. I’m not sure how to try and save them. I’m happy to see others liked it, must just be my taste preference. 😔
Hi, Kellee! Sorry you didn’t love them. Do you like the taste of yogurt normally? Do you think it needed more sweetness?
YUM! Topped with 2 tbsp whipped cream for the best breakfast.
Perfect for my meal prep routine! Thank you Monique for all your great recipes!
I love mixing up my ONO flavors. Following this recipe gave me delicious oats for the week! I highly recommend making them. They seriously taste like pumpkin pie.
This is my first try and taste of overnight oats & I must say, although I ate it cold, I feel it needs warmth. I added 1 T date syrup because I’m reducing sugar since metabolically I don’t process it correctly. I’ve been reducing sugar in a lot of things and not missed it but felt something was missing in this recipe. Mashed banana is a good idea but I didn’t see that until after I finished when I read some comments. Tbh, I’m not sure what the hype is with overnight oats…meal prep, grab and go in the morning? The juice isn’t worth the squeeze imo. Not thinking I would make overnight oats again. But never say never. Maybe I’ll try warming in the microwave next time. Cheers.
Hi, Kayleigh. Thanks for the comment. You can absolutely eat them cold if you prefer! Personally I find these sweet enough but a mashed banana is a great idea 🙂
This pumpkin pie overnight oats is so delicious! It’s better than other overnight oats recipes I’ve made. I loved it because I had all of the ingredients on hand. It has a nice fluffy texture and perfect amount of sweetness. I doubled the recipe ( for 2 servings) and did 3 tablespoons of maybe syrup and it was perfect. Definitely making this is again.
Thank you, Vanessa!! SO glad to hear you loved it 🙂
What a fantastic recipe truly loved it thanks 🙏
This was absolutely delish and absolutely the best overnight oats pumpkin recipe yet!! I topped it with a little bit of whipped cream and it was perfect! Also, sometimes I add a little peanut butter. It was very handy that you added the alternative to pumpkin pie spice. Thanks for this wonderful versatile recipe that can be for breakfast, a snack or even dessert.
Yumm! That sounds amazing! SO happy you’re a fan, Trish!
I have tried other overnight oats, but this one is a keeper. Delicious and not too sweet. I don’t often give reviews on recipes, but this one is so good, I have passed the recipe on to others. Thank you. Oh, I did not use chia seeds, but I followed the recipe exactly except for those.
Thanks so much, Dolly. So glad you loved this recipe! 🙂
I love this recipe. I followed the whole recipe but instead of using almond milk I used coconut milk. I made some for my teacher and he said it was delicious. So it was a hit 😀
So happy to hear that! Easy and delicious ☺️
I love everything pumpkin pie so I made this recipe last night and ate it for breakfast this morning… it was so good! I’ve recently loved trying new overnight oats recipes and this one is a new favorite. Thank you!
YUM! So glad you are loving this recipe!