These Pumpkin Overnight Oats are creamy, spiced for cozy season, and made with real pumpkin. Stir everything together before bed, pop the jars into the refrigerator, and enjoy a grab-and-go breakfast the next morning.
The creamiest, dreamiest pumpkin overnight oats.
Pumpkin overnight oats seem so easy. But it took a surprising number of tries to get this recipe right.
I knew I wanted to use actual pumpkin puree for fiber and flavor rather than just making pumpkin spiced oats, but the first few tries gave me overnight oats with a texture that was way too thick and dense for my liking.
So I ended up turning to one of my favorite ingredients to remedy this: Greek yogurt. The texture is still thick, but in a good way—thick and creamy, rather than thick and dense. It also adds protein for an extra satisfying breakfast.
Unlike pumpkin pie, it’s perfectly reasonable to eat these pumpkin overnight oats straight from the refrigerator at 7 am. (Although honestly, I will never say no to leftover Crustless Pumpkin Pie for breakfast. Never!)
More Pumpkin Oatmeal Recipes
For a warm version of pumpkin oatmeal, try my Pumpkin Oatmeal, Pumpkin Baked Oatmeal, or Slow Cooker Pumpkin Oatmeal.
Ingredient Notes
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Greek Yogurt. Nonfat plain Greek yogurt is my favorite, but vanilla Greek yogurt works too. Using vanilla will make the finished oats sweeter, so taste before adding the maple syrup.
- Pumpkin Puree. Use canned pumpkin puree, not pumpkin pie filling.
- Milk. Use any milk you normally keep on hand.
- Pure Maple Syrup. Honey or date syrup also work for a slightly different flavor.
- Pumpkin Pie Spice. The shortcut to classic pumpkin flavor!
- Kosher Salt. This is my little secret anytime I make oats for breakfast. It really makes the flavor pop.
- Rolled Oats. Old-fashioned rolled oats soften while retaining a satisfying texture. Quick oats will go mushy on you, while steel-cut oats won’t soften enough using this method.
- Chia Seeds. Chia seeds absorb liquid as the oats rest, thickening the mixture and making it especially creamy. If you’re not a fan, you can leave them out.
- Pecans. Optional, if you want some crunch.
- Mini Chocolate Chips. Mini chips distribute more evenly, so you get a little chocolate in every spoonful.
Step-by-Step Instructions
Mix the Pumpkin Base (photos 1 and 2). Stir together the Greek yogurt, pumpkin puree, milk, maple syrup, pumpkin pie spice, and salt until the pumpkin and yogurt are completely incorporated.
Add the Oats and Chia Seeds (photo 3 and 4). Stir in the rolled oats and chia seeds. Make sure there aren’t any pockets of dry oats hiding at the bottom of the bowl.
Taste Before Chilling. If you prefer sweeter overnight oats, stir in another drizzle of maple syrup.
Divide and Refrigerate. Divide the oats into jars or airtight containers. Cover and refrigerate overnight. This is totally essential! During this time, the oats soften and the liquid thickens.
Stir and Serve. Stir again. If the oats are thicker than you’d like, stir in a splash of milk. Top with chopped pecans, mini chocolate chips, or both and eat cold. ENJOY!
More Pumpkin Overnight Oats Toppings
There are SO MANY ways you can top these oats. In addition to the pecans and chocolate chips, try:
- Cinnamon chips
- Sliced banana
- Diced apples
- An extra drizzle of maple syrup
- Almond butter
- Granola (like this Homemade Granola!)
- Cinnamon
- An extra spoonful of Greek yogurt
More Make-Ahead Oat Recipes
Pumpkin Overnight Oats
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Ingredients
- ¾ cup nonfat plain Greek yogurt or vanilla Greek yogurt
- ⅔ cup pumpkin puree
- ⅔ cup milk of choice
- 2 tablespoons pure maple syrup plus additional to taste
- 1 ¼ teaspoons pumpkin pie spice
- ⅛ teaspoon kosher salt
- 1 ¾ cups rolled oats
- 1 tablespoon chia seeds
- Chopped pecans optional for serving
- Mini chocolate chips optional for serving
Instructions
- In a medium bowl, stir together the yogurt, pumpkin, milk, maple syrup, pumpkin pie spice, and salt.
- Stir in the oats and chia seeds. Taste and adjust the flavor as you like (if you'd like it sweeter, add a bit more maple syrup).
- Divide between 3 jars. Cover and refrigerate overnight
- In the morning, give your serving a big stir. Top with pecans or mini chocolate chips as desired.
Overnight oats are such a lifesaver on a busy morning! Nothing like the flavors of pumpkin pie to help you get out of bed in the morning! :)
there is SUCH a chill in NYC right now and I want this for brekkie so badly!! looks really delish
hey girl this looks so good! Yummy!
We love having breakfasts like this waiting for us in the morning! Can’t wait to give these oats a try!
It’s a little warm here in LA still…but I’m ready to welcome pumpkin (and oatmeal) back into my life again!
Pumpkin oatmeal is one of my absolute favorite fall breakfasts! (I actually just posted about it haha.) I’ve never considered doing it overnight in the slow cooker though…My “overnight oats” are always cold as I just let them soak in milk and yogurt. But waking up to a nice warm bowl sounds heavenly. Great idea!
I have been enjoying these oats all week, they have been perfect for my super busy schedule and the cool fall weather. Thank you for this great recipe!
YAY!!! I’m so happy to hear that Sara. Thanks for trying them out and leaving this kind review!
Thats a lot of oats for me. I eat 1/2 cup dry measure per serving. If i make this in a large batch, how well does it keep amd reheat?
Hi Terra! Sorry for the prior reply. I accidentally clicked on the wrong recipe. Please see the recipe notes for how to reheat this. It saves great!
Just put this in my crockpot. Second time I’ve made it. It’s like pumpkin bread for breakfast! I love it!
Whooooo hoooo!!! So happy to hear that Elizabeth. Thank you!
Why can’t you use rolled oats?
Hi Sara, rolled oats can’t cook this long without becoming mush, so that’s why steel cut oats are important to this recipe! They take longer to cook and retain their texture.
Will this work with fresh pumpkin? There is no canned pumpkin puree where I live.
Hi Liz, this should definitely work with homemade pumpkin puree! I’d do an internet search for cooking down fresh pumpkin to a puree and try that here!
LOVE LOVE LOVE this recipe for overnight steel cuts oats!! The only recommendation I have is – use a slow cooker liner for easier clean up!
Doreen, I’m so glad to hear you loved this recipe! Thanks for sharing this review and tip.
Excited to try! What do you think about using 100% oatbran as opposed to steel cut oats? It does cook differently than rolled oats. Not sure if oatbran gets too mushy though. Thanks for this recipe!
Hi Heather, I don’t have experience making this recipe with oatbran, but I don’t recommend making any substitutions for the steel-cut oats—they’re important for not overcooking in the slow cooker and retaining nice texture. I hope you enjoy!
Thank you so much for your reply!
The recipe sounds great. Do you think it’s safe for me to make with dairy milk? I don’t know know if the keep warm setting keeps it hot enough that bacteria wouldn’t be an issue. I’d put it on about 9 at night and wouldn’t eat it for 11-12 hours. Thanks!
Hi Rosalie, you can use any kind of milk you like in the recipe. Different brands and models of slow cookers can have different temperature settings for the warm setting, so it’s best to double check your model if you’re concerned that the setting isn’t hot enough to keep the oatmeal at a safe temperature after it cooks.
Hi there. Can you use fresh pumpkin instead of can in the steel oats recipe.?
Hi Claudia! As long as it is cooked, pureed pumpkin, then definitely!
I have quick cooking steel cut oats- do you think that will work OK with this recipe?
Tracy, unfortunately no, as they won’t hold up in the slow cooker. If you’d like to use those, I’d just make them on the stovetop instead. I hope you enjoy the flavors!
Actually, I tried it and it worked! I didn’t use as much liquid and it cooked in about 2.5 hours on high. I’m glad I did it during the day so I could check the consistency! Thanks for your reply! Great recipe!
Tracy, I am so happy to hear that it worked for you! Great idea to make it during the day so that you could keep an eye on it. Thank you so much for reporting back. That’s so helpful to know!
Hi Erin,
I am enjoying your pumpkin recipes! I tried out your pumpkin banana bread a few weeks ago and I was a huge fan!
Do you think I could sub out the maple syrup for honey?
Thanks!
Hi Sarah, yes I think you could. I’m so glad to hear you’re enjoying my pumpkin recipes!
I’m so excited to make this recipe! However, I have a 2-quart slow slow cooker so I was wondering if I should just half the recipe or if you suggest I do something else.
Hi Sharmaine, I haven’t tried it myself, but I think that halving the recipe would be fine for your size slow cooker. I hope you enjoy!
I made this today because I love Erin’s banana bread oatmeal recipe. As she noted, this one’s not all that sweet, so I added some honey and additional maple syrup to sweeten it up. It’s also somewhat bland to me so I ended up adding more of the spices and additional salt to it. I was a little concerned it would taste too pumpkin-y but it was fine! I can’t wait to add chopped pecans to it and portion it out into containers for breakfast all next week.
Keep the slow cooker oatmeal recipes coming, love them!
Dale, I’m glad you enjoyed it! Thanks for sharing this awesome review and your tweaks too.
Love! Thank you!
Thank YOU for taking the time to report back, Sarah! I’m happy to hear you enjoyed the recipe.
Could you use pumpkin pie mix that is in the can and omit the spices?
Colleen, no I’m afraid that won’t have the right consistency and would be too sweet. You could use pumpkin pie spice instead though! Feel free to adjust the amount to your taste.
Any suggestions for making this in the Instant Pot? Would I just following the same instructions and use the slow cook setting? I’ve heard it doesn’t always heat the same as a regular slow cooker. Thanks!
Hi Lauren, I don’t have personal experience with that, but you are welcome to experiment with the slow cooker setting! There may be some other advice or tutorials from an online search that could help. If you do decide to give it a try, I’d love to hear how it goes!
I love anything in the crock pot! Especially oatmeal. This was wonderful. However, next time I would personally add a little less of the spices. I didn’t have nutmeg & cloves so I used 1 and 3/4 tablespoons of pumpkin spice (to match total quantity of spices). It was just too much. Topped mine with granola. I thought the liquids would be too much but the flax meal helped “gel” it together. Thank you for your great recipes!
Sabrina, I’m so happy to hear you enjoyed this! Thanks for taking the time to review the recipe too.
I love overnight oats and this is a delicious new way to eat them so thanks for the great recipe!! I also have a suggestion, If you are going to cook the oats overnight, you may as well use whole oat groats. Steel cut is great, and much better than rolled oats, but whole oat groats retain even more nutrients and flavor since they aren’t cut at all! You still get that awesome chewy texture as well!
I’ll have to check that out Matt, thanks!
Made this for breakfast! Is was delicious! The kids also ate it! A little heavy on the spices, but overall good taste. I made this during the day, so I could watch it. It was done around the the three hour mark on high.
Thank you for sharing this kind review, Ann Marie! I’m so happy to hear that this recipe was a hit!
Hey,
This recipe looks delicious!!! Is there anyway to make this without having to cook it? Or would microwaving it before eating it work just as well? I’m a college student and don’t have much to work with.
Hi Cass! I actually have not tried the recipe either way, but you could experiment with it. I suggest checking out this post on Overnight Steel Cut Oats for inspiration. If you try overnight oats in the refrigerator or microwave it, I’d love to hear how it goes!
Simple to make and delicious to consume! I mixed fresh berries in with mine. Thank you for introducing me to steel cut oats!
Thank you for taking the time to share this kind review, Leslie! I’m so happy to hear that this recipe was a hit!
Could you substitute old-fashioned oatmeal instead of steel-cut?
Hi Bethany! Unfortunately, I would not recommend this swap, as they will not hold up as well as the steel cut oats. However, this Pumpkin Oatmeal recipe would be perfect for old-fashioned oats. I hope this helps!
How do I adjust this recipe for the instant pot?
Hi LolaMd! I don’t have personal experience with making this recipe in the Instant Pot, but you could experiment with the slow cooker setting. If you do decide to give it a try, I’d love to hear how it goes!
I’m getting technical here..but if I have quick cooking STEEL CUT oats…how do we feel about those!?
Hi Tara! Unfortunately, I wouldn’t recommend them, as they won’t hold up in the slow cooker. If you’d like to use those, I’d just make them on the stovetop instead. I hope you enjoy the flavors!
Hello, When I make steel cut oats in the slow cooker, I s usually use just water and steel cut oats. (No milk).Can I use only water and no milk in this recipe?
Hi Pat! You can use all water if you prefer, but the milk helps make the oats extra flavorful and creamy. I hope you enjoy them!
Yum! I Only had 3/4 cup of steelcut oats, so I subbed 1/4 cup of quinoa and it turned out great! I preferred it with a dollop of plain Greek yogurt stirred in.
I’m so happy that you enjoyed it, Jennifer! Thank you for sharing this kind review!
Made this this morning using Bob’s Red Mill quick-cooking steel cut oats and made it on stove top. Brought to boil, simmered on lowest setting about 10 to 12 minutes, stirring very often to keep it from sticking. Removed from burner to let it set. It was “soupy” during cooking, but after letting it stand for about 15 minutes, it firmed up to a perfect texture. I did not find the spices to be too strong, as some said, but I did not use the cloves, so maybe that is what made theirs too strong. Otherwise, used all ingredients as recipe states. I used Whole Foods 365 brand of canned pumpkin, which doesn’t seem to be as strong as some other brands. It was mildly sweet, which I like. Additional sweetener of choice can be added when serving. Next time I might add just one teaspoon of coconut palm sugar to my serving for a slightly sweeter taste and the flavor of the palm sugar will be good with it. Good recipe. Thanks.
Thank you for sharing Sandra!
This is the best recipe ever,,,,very tasty and not sweet,,,thx for sharing it,,,,
I’m so happy that you enjoyed it, Grace! Thank you for sharing this kind review!
Love this version of overnight oats! I portion out into muffin tins and stick in the freezer. One mostly frozen, I wrap individually for a quick morning breakfast at work.
I’m so happy that you’ve enjoyed it, Danielle! Thank you for sharing this kind review!
Followed the directions, woke up and stirred it around, looked good. Tasted like canned pumpkin. The spices seemed a bit off as well. Added about 3/4 cup of coconut milk to try to make it more creamy, some sugar.. a lot of sugar. And a bit of pumpkin pie spice. Still tastes like canned pumpkin. But slightly more edible so hopefully the kids eat it, or our chickens will get a morning surprise. Love overnight breakfasts, but prob won’t make this one again.
I’m sorry that this wasn’t to your tastes, Dee. I (and many other readers) have enjoyed the recipe, so I truly wish you would’ve too!
This was so good. I decided to make them during the day because I don’t like mushy oatmeal. I like a little bit of a chew to my oatmeal. The oatmeal wasn’t sweet enough so I added a bit more maple syrup and added brown sugar. Definitely a keeper thank you
I’m so happy that you enjoyed it, Cindy! Thank you for sharing this kind review!
I made this last night and thought it was delicious. I found the recipe to be very easy. I used the unsweetened vanilla almond milk and allspice in place of cloves. I will definitely make this again.
I’m so happy that you enjoyed it, Emily! Thank you for sharing this kind review!
Pumpkin is a great addition to steel cut oats! I do not have a slow cooker, so I made them on the stovetop, cooking it all for about 10 minutes then leaving it out all night. I do have a instant pot so may try the slow cooker feature on that next time, although I have heard it is not exactly equivalent to a slow cooker. Also, the recipe made about 10 servings! Very filling and delicious breakfast!
I’m so happy that you enjoyed it, Kay! Thank you for sharing this kind review!
Sounds amazing. I don’t like anything maple flavored. Is there something else I could use in place of the maple syrup? Thanks!
Hi Mel! You could try honey! Hope this helps!
Looks like a GRRRATE recipe! I’m making it tonight before bed. thanks!
Hope you enjoy it!
I made it and it’s very tasty! Thanks. Another topping idea is whipped cream (from the can). Kinda like pumpkin pie. It’s very low calorie (mostly air) and tastes great too. :)
So glad to hear! Thank you!
I was really looking forward to these! I found that the oats (yes, steel cut) were pretty gummy in comparison to my typical recipe with them, and I thought the spices were a bit too strong: my mouth was burning after eating my bowl full of oats.
Sorry to hear that you had trouble with the recipe, Rebecca. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would of been a hit for you too!
Good proportion of liquid to oats. Definitely needs a thorough stirring and rest prior to serving as the oats were on the bottom and the liquid on top when the crockpot was checked after 8 hours.
This recipe was VERY heavy on the spices. While I love the flavors, I would recommend using half (or less) of the amounts for ginger, nutmeg, and cloves. I use freshly milled/grated spices and the clove (which I love) overpowered all other flavors.
Thanks for the feedback Elizabeth. The method, ingredients, and timing have worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it turn out as planned, so I really wish you would’ve enjoyed it!
Absolutely LOVE this recipe and make it almost every week. I go to bed looking forward to it the next morning. Thx for sharing!
Hi Judy! So glad you enjoyed the recipe! Thank you for this kind review!
Fabulous! I threw in some dried cranberries at the beginning also and increased milk to 3 cups because I knew I wouldn’t be up in 7 hours to turn off cooker and didn’t want it to dry out. It was perfect. We ate it with walnuts and a bit of brown sugar. It tastes just as good reheated the next day.
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review and feedback on adding more milk!
Put this in the crockpot last night and woke up to a wonderful smell this morning! These are amazing! I’m not usually an oatmeal eater because I think they’re slimy, but I loved these steel cut oats, so did my Hubs. Will definitely be making these again. And I love the fact they can be frozen since it’s just the two of us because this recipe made a ton.
Hi Deb! So glad you enjoyed the recipe! Thank you for this kind review!
Best ever
Thank you!
I love this recipe. Perfect for the fall.
People complain that there’s too much spice, but that’s not it. It’s actually that the maple syrup isn’t sweet enough to bring out the full flavor of the spice.
The last time I made this recipe, I omitted the maple syrup entirely then just added some brown sugar to my individual serving before eating. It tasted delicious!
Thank you Irene!
I love this oatmeal!! Thank you for creating this recipe! I’ve spent most of my life on a weight loss journey, and this has been a huge help to make breakfast desirable!
Lately I’ve been doctoring it up for bonus nutrition – I added vegan unflavored protein powder, ground flax seed, and an extra cup of milk to tonight’s batch. I’ll stir in chopped apples and blueberries in the morning. I’ve used raspberries and cut grapes on other occasions. I love getting a vegetable in at breakfast and look forward to a warm hearty bowl :)
Makes me so happy to hear that you are enjoying it Janine! Thank you!
I only have a 7 qt. skow cooker . Do you think I would need to make any changes ?
Hi Pam, it should work but your oats will likely be cooked faster than the original recipe. Enjoy!
Wow. I was sure this would be too much liquid, but it was perfect. I made it with skim milk, and without flaxseed or cloves. Cooked on high in slow cooker and it was ready in 3 hours. We love it. Thank you for the recipe.
Glad you enjoyed it, Saimi!
Made these for overnight guests. They were a hit. Spices were perfect for me. I like the sweetness level and those that like it sweeter can add extra syrup or brown sugar to their serving!
So great to hear, Dee! Thank you!
I don’t know if I followed the recipe wrong, but the Pumpkin Overnight Oats turned turned out terrible. It’s flat and tasteless. I added brown sugar to my bowl, hoping it would help. It didn’t. Good-bye recipe.
I’m sorry to hear the recipe wasn’t to your taste, Paula. I know it’s disappointing to try a new recipe and not enjoy it, but I understand we all have different tastes. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
This was delicious! I cooked this in a 7qt crockpot that tends to run hot, so I made a few tweaks to help it from scorching on the sides and bottom: I omitted the maple syrup and added in 1 cup of mashed bananas (about 2 medium) and then added a bit of honey or maple syrup to my bowl. I also used only water for the liquid (5 cups) and add a splash of milk to my bowl. I cooked it on low for 6 hours, then shut it off and let it sit for another 2 hours and it came out perfect! I’m freezing a lot of this in 1-cup portions so I can grab one for breakfast throughout the next couple of weeks.
So glad to hear and thank you for the feedback, Kristen!
Erin, Is there a way of making this recipe in the Instapot? I’m a newbie with pressure cooking but love the way plain steel cut oats come out in it. This is a larger quantity and with the can of pumpkin added I don’t want to mess it up.
By the way, I made your apple walnut bread again as is my tradition. Wish I’d kept count how many years!! Always delicious. Thank you!!
Hi Susan, here is our instant pot steel cut oats recipe: https://www.wellplated.com/instant-pot-steel-cut-oats/ so it would have to be adjusted accordingly. If you decide to experiment, I’d love to know how it goes!
I didn’t mind these, but I usually make my oats without any spices or seasonings other than a plant-based milk. I prefer it that way so I’ll stick with that, although I will use this overnight slow cooker recipe to try them plain. I like the idea of having the oats ready made for a few days as steel cut oats take a while to do well on the stove top.
Thanks!