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.

A glass of pumpkin overnight oats topped with chocolate chips and chopped pecans, with cinnamon sticks nearby.

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!)

A glass of creamy pumpkin overnight oats topped with chocolate chips and nuts, with a spoon and cinnamon sticks beside it.

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

A pink bowl with pumpkin puree, yogurt, and cinnamon on a light surface, ready to be mixed.

A metal whisk in a bowl of light brown pumpkin mixture on a textured, light-colored surface.

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!

Erin’s Testing Notes

If you prefer your overnight oats completely smooth, blend them!

Add the ingredients to a blender and blend until creamy, then divide the mixture among your jars and refrigerate overnight as directed.

This variation is also worth trying if you don’t typically enjoy overnight oats because of their chewy texture. Instead, you’ll have a smooth, pudding-like breakfast treat with the same cozy pumpkin flavor.

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

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Pumpkin Overnight Oats

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AUTHOR: Erin Clarke

Prep: 10

Total: 8 10

Servings: servings

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Pumpkin overnight oats are creamy, warmly spiced, and easy to make ahead. Prep them at night for a cozy breakfast waiting in the morning.

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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.

Notes

TO STORE: Keep the overnight oats covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1(of 3)Calories: 307kcalCarbohydrates: 52gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 4mgSodium: 145mgPotassium: 498mgFiber: 8gSugar: 15gVitamin A: 8591IUVitamin C: 3mgCalcium: 212mgIron: 3mg