Pumpkin pie overnight oats are the kind of recipe I reach for when the air turns crisp and I want a breakfast that tastes like fall but doesn’t require standing at the stove. I’ve been making this version—loosely adapted from a recipe I first tried years ago—so often that I can eyeball the mix without measuring, but I’ll give you the tried-and-true amounts below. The oats come together in about five minutes the night before and wake up creamy and spiced, smelling faintly of cinnamon and baked pumpkin. They’re perfect when you want the flavor of pumpkin pie without the fuss of baking a whole pie.
I started making these on busy school mornings and they quickly became a weekend staple too. The smell hits you first—warm cinnamon, a little nutmeg—and then the texture: thick, scoopable oats with a silky, pumpkin-laced cream on top. In this post I’ll share not just the recipe but the kitchen notes I’ve learned after testing it dozens of times, what can go wrong and how to fix it, and a bunch of variations so you can make these your own.
Ingredients You’ll Need
- Rolled oats – the base for structure and chewy texture; quick oats will get softer and steel-cut won’t work without cooking.
- Pumpkin puree – adds moisture, body, and that unmistakable pumpkin flavor; use canned pumpkin puree (not pie filling).
- Pumpkin spice – the mix of cinnamon, nutmeg, ginger and clove that gives the pie-like aroma; add more or less to taste.
- Vanilla protein powder – optional but great for creaminess and extra protein; can be swapped for extra yogurt or nut butter.
- Plant-based milk – almond, oat, or soy milk keeps the oats creamy; dairy milk works fine too.
- Maple syrup – natural sweetener that pairs perfectly with pumpkin; honey or brown sugar work as alternatives.
- Vanilla yogurt – adds richness and tang; use coconut yogurt for a dairy-free version.
- White chocolate chips – melted into the topping for a sweet, silky finish; optional but delicious.
- Coconut oil – helps melt and smooth the white chocolate into a glossy topping.
- Salt – a tiny pinch brightens the sweetness and rounds the flavors.
Step-by-Step Instructions
This recipe yields about two servings and takes roughly 5 minutes hands-on plus an overnight chill. Here’s the straightforward method I use every week, with tips for getting the texture right.
- Measure and combine the dry base. In a mixing bowl stir together 1 cup rolled oats and 1/2 cup vanilla protein powder (if using). Toss in 1 teaspoon pumpkin spice and a pinch of salt so the spices are evenly distributed. This helps avoid bitter pockets of spice later.
- Add pumpkin and milk. Stir in about 2/3 cup pumpkin puree and 1 cup almond milk (or your chosen milk). I like to whisk these together before adding them to the oats so the pumpkin is fully incorporated and the oats hydrate evenly.
- Sweeten and texture. Add 2 tablespoons maple syrup. Taste at this point—if it tastes flat it may need salt, not more sweetener. If the mixture seems surprisingly thick (this happens with some protein powders), add a splash more milk. If it’s too thin, a tablespoon of oats or a teaspoon of chia seeds will thicken it nicely overnight.
- Portion into jars. Scoop the mixture into two jars or bowls. Cover with lids or plastic wrap and refrigerate for at least 6 hours, preferably overnight. I often make these before bed and they’re perfect by morning.
- Make the white chocolate-yogurt topping. Put 1 tablespoon coconut oil and 1 tablespoon white chocolate chips in a small microwave-safe bowl and heat in 20–30 second bursts, stirring each time until smooth. Whisk in about 1/4 cup vanilla Greek yogurt (or coconut yogurt) a tablespoon at a time until you have a silky spreadable topping. If the topping seems too thick, thin it with a teaspoon of milk.
- Assemble and finish. Smooth the topping over each jar and lightly dust with additional pumpkin spice. Add airtight lids and keep refrigerated until you eat. The topping will firm slightly in the fridge but stays spreadable.
For tips on getting the perfect texture, check out our The Ultimate Creamy Oatmeal for techniques you can use with overnight oats.
Nutritional Benefits of the Ingredients
One reason I love pumpkin pie overnight oats is how they concentrate fall flavors into something nutritious and portable. Compared with a slice of pumpkin pie, this version keeps the spirit of the dessert but trades heavy crust and excess sugar for fiber and protein.
- Oats – high in soluble fiber (beta-glucan) which helps steady blood sugar and keeps you full; the chewiness also makes the meal feel substantial.
- Pumpkin – low in calories but rich in vitamin A (from beta-carotene), vitamin C, and potassium. It adds bulk and moisture with very little fat.
- Protein powder and yogurt – bump up the protein to make this a true breakfast that fuels you through the morning. The recipe’s nutrition estimate is about 425 kcal, 10 g fat, 60 g carbohydrate, and 27 g protein per full recipe as written.
- Maple syrup – a natural sweetener that still adds sugar, so a little goes a long way. Compared with the refined sugar in many desserts, maple brings a touch of minerals but should still be used sparingly.
Compared with traditional pumpkin pie, which has buttery crust and larger amounts of sugar, these oats provide more fiber and a lower glycemic load per serving. Expect the mouthfeel to be spoonable and slightly sticky, not flaky or crunchy like a pie crust.
Vegan and Gluten-Free Variations
Making these oats vegan or gluten-free is straightforward, but there are small texture trade-offs to know about:
- Dairy-free / vegan – swap almond or oat milk for dairy milk and use coconut yogurt or another plant-based vanilla yogurt. The coconut yogurt may add a slight coconut aroma and more fat, which makes the topping creamier.
- Gluten-free – use certified gluten-free rolled oats. Some oats are processed in facilities that handle wheat and can cause issues for people with celiac disease, so check labels.
- Protein powder substitutions – if you skip protein powder, add an extra 1/4 cup yogurt or a tablespoon of nut butter for creaminess and protein. Note: protein powders (especially whey) can thicken the mixture—if it feels gummy, loosen with a splash more milk.
Texture tips: plant-based milks and yogurts sometimes separate a little when chilled; a quick stir in the morning brings everything back together. If your vegan version seems thin after chilling, stir in a teaspoon of chia seeds and let sit 10–15 minutes to plump.
Customizing Your Overnight Oats
One of my favorite things about overnight oats is how forgiving they are. Here are mix-ins and toppings I regularly use to change the mood of the bowl:
- Nut butter – swirl in a spoonful of almond or cashew butter for richness and additional protein.
- Granola – sprinkle on top for crunch. Add just before eating so it doesn’t go soggy.
- Seeds – pumpkin seeds or chia add texture and a nutritional boost.
- Fresh or stewed fruit – sliced banana, apple compote, or a few tart cranberries contrast nicely with the sweet pumpkin.
- Caramel – a drizzle of date caramel or a little store-bought caramel makes this decadently fall-like.
- Coconut flakes or toasted nuts – for aroma and crunch.
Try crumbling or stirring in our pumpkin pistachio energy balls as a flavorful, protein-rich mix-in or topping.
Sensory note: I love the contrast between the cool, creamy oats and a crunchy, slightly salty topping—try a pinch of flaky sea salt on the white chocolate topping for that sweet-and-salty moment.
Meal Prep Tips for Busy Mornings
If mornings are rushed, these oats are a lifesaver. Here’s how I batch-prep them without losing flavor or texture:
- Make a week’s worth at once. Multiply the recipe and portion into 4–6 jars. Store in the fridge for up to 3–5 days—the oats continue to hydrate but don’t spoil quickly thanks to the pumpkin and chilled conditions.
- Prep toppings separately. Keep crunchy toppings like granola or toasted nuts in a small container and add them just before eating.
- Pack for on-the-go. Use a wide-mouth jar and spoon; the oats travel well. Keep the topping in a separate small container or put it on top and keep chilled until you eat.
- Quick fixes for texture. If a jar is too thick in the morning, stir in a tablespoon of milk and let it sit 5 minutes. If it’s thin (sometimes happens after thawing), stir in a teaspoon of oats, chia seeds, or a spoonful of yogurt to thicken.
If you enjoy batch-prepping breakfasts, our Healthy Blueberry Oat Bars are another oat-based option to prep for busy mornings.
User-Generated Variations and Ideas
I ask readers and followers to share their twists, and it’s always inspiring. Here are real variations people have sent me (I’ve tested many of these myself):
- Chocolate-pumpkin – one reader stirred in a teaspoon of raw cacao powder and topped with chopped dark chocolate. The bitterness pairs beautifully with maple.
- Chai pumpkin – another follower added a pinch of ground cardamom and extra ginger for a chai-like profile. Smells amazing heated briefly in the microwave.
- Apple-cider swirl – stewed apples with a little cinnamon spooned on top mimic a tart apple pie feel.
- Pumpkin seed crunch – toasting pepitas with a touch of smoked salt gives a savory counterpoint that keeps each bite interesting.
These community ideas are how the recipe keeps evolving. If you try a twist, snap a photo and share it—those small changes often become new staples.
Conclusion and Serving Suggestions
Pumpkin pie overnight oats are simple, comforting, and flexible. They give you the cozy spices of pumpkin pie in a fiber-rich, portable breakfast that you can scale up easily. Expect a creamy, spoonable texture—not crisp or baked—and a pleasant sweetness that comes from maple rather than refined sugar.
Serve your jar with a hot coffee or espresso for a classic breakfast combo, or enjoy it after a morning workout as a balanced snack with carbs and protein. For a protein-packed pairing, serve your pumpkin pie overnight oats alongside homemade protein balls for an easy, balanced breakfast.
Frequently Asked Questions
- How long do these pumpkin pie overnight oats keep in the fridge?
Stored in airtight jars, they stay good for 3–5 days. Give them a quick stir in the morning and check for any off smells before eating. - Can I use pumpkin puree in overnight oats and which kind should I use?
Yes — canned pumpkin puree (not pumpkin pie filling) works great. The recipe uses about 2/3 cup pumpkin puree; adjust spices and sweetener to taste. - How can I make this recipe vegan or gluten-free?
Use plant-based milk (almond, oat, soy) and coconut or non-dairy yogurt for a vegan version. For gluten-free, use certified gluten-free rolled oats and check your protein powder is GF. - Can I skip the protein powder or replace it with something else?
Absolutely. Replace protein powder with extra Greek yogurt (or plant-based yogurt) or a tablespoon of nut butter for protein and creaminess—then reduce the milk slightly if needed. - Can I freeze overnight oats or batch prep them for the week?
Batch prep in the fridge for up to 3–5 days, but freezing isn’t ideal because texture can change and get watery once thawed. If thawed oats are thin, stir in a few extra oats, chia seeds, or a spoonful of yogurt to thicken.
Final kitchen note: the white chocolate-yogurt topping is an optional flourish but it’s what makes these feel like a special fall treat. Melt the chips gently and whisk in the yogurt slowly—if you rush this step the chocolate can seize. If that happens, warm a teaspoon of milk and whisk until smooth. These little fixes are exactly what I do on a sleepy Sunday morning when the first bowl turns out too thick or the topping splits—nothing wasted, always good to eat.
Happy cooking! I hope these pumpkin pie overnight oats become a regular in your rotation the way they have in mine. If you have questions about substitutions or texture issues, tell me what happened in your kitchen and I’ll help troubleshoot.
Pumpkin Pie Overnight Oats
Ingredients
Method
- Mix the oats, protein powder, pumpkin spice, pumpkin puree, milk, and syrup together.
- Scoop into jars or bowls.
- Melt the white chocolate chips and coconut oil in the microwave, stirring every 30 seconds until smooth.
- Whisk in the yogurt into the white chocolate mixture, 1 Tablespoon at a time, stirring until smooth.
- Smooth the topping over each overnight oats jar and lightly dust with extra pumpkin spice.
- Add airtight lids and refrigerate overnight, then enjoy in the morning!