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Pumpkin Pie Overnight Oats: Easy Make-Ahead Breakfast

Close-up of bright orange pumpkin overnight oats in a mason jar, topped with whipped cream and cinnamon.
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Prepare this creamy, flavorful pumpkin overnight oats recipe the night before for a simple, grab-and-go breakfast that tastes like pumpkin pie. It is perfect for busy mornings and fall meal prep.

Ingredients

Scale
  • 1/2 cup rolled oats
  • 1/2 cup milk (dairy or non-dairy for vegan option)
  • 1/3 cup pumpkin puree
  • 1 tablespoon chia seeds
  • 1 scoop vanilla or unflavored protein powder (optional, for high protein oats)
  • 1 tablespoon maple syrup or sweetener of choice
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • Optional Topping: Greek yogurt, chopped pecans, extra spice

Instructions

  1. In a jar or container with a lid, combine the rolled oats, milk, pumpkin puree, chia seeds, protein powder (if using), maple syrup, pumpkin pie spice, vanilla extract, and salt.
  2. Stir all ingredients together well until everything is fully mixed and the chia seeds are evenly distributed.
  3. Place the lid on the container and refrigerate for at least 4 hours, or preferably overnight.
  4. In the morning, check the consistency. If the oats are too thick, stir in a splash more milk until you reach your desired creamy overnight oats texture.
  5. Top with Greek yogurt or pecans if desired, and eat cold.

Notes

  • For a vegan pumpkin oats option, use almond milk or soy milk instead of dairy milk.
  • If you prefer a sweeter taste, increase the maple syrup slightly.
  • This recipe is naturally gluten free if you use certified gluten free rolled oats.
  • This recipe is excellent for meal prep; make 3-4 jars at once for quick breakfast prep throughout the week.

Nutrition

Find it online: https://cookingbyjade.com/pumpkin-overnight-oats/