Pumpkin Overnight Oats are packed with protein and infused with pumpkin, warm spices, and chocolate chips—just like a delicious pumpkin cookie in oatmeal form!
Pumpkin Pie Overnight Oats
I love overnight oats for a quick breakfast! I’ve shared many recipes like Overnight Oats with Chia Seeds, Brownie Batter Overnight Oats, and Peanut Butter Overnight Oats.
When fall arrives, I crave everything pumpkin! So, I created a Pumpkin Overnight Oats recipe, and it’s amazing. Think of it as a pumpkin chocolate chip cookie in oatmeal form! It’s a great way to start your day—filling, tasty, full of fiber, and packed with fall flavors!
Ingredients
- Almond Butter: Use your favorite almond or nut butter. I love slow-roasted almond butter.
- Milk: Any kind works; my favorite is vanilla almond milk.
- Oats: Old-fashioned oats are best; steel-cut and quick oats can get too mushy.
- Maple Syrup: You can swap this for honey or agave nectar.
- Vanilla: This is optional, but it adds great flavor.
- Cinnamon and Pumpkin Pie Spice: These are important for that classic pumpkin pie taste.
- Canned Pumpkin: Use 100% pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
Quick Tip
Pumpkin Pie Spice is a mix of cinnamon, nutmeg, ginger, cloves, and allspice. You can use my recipe to make it yourself or use the individual spices in these Pumpkin Overnight Oats.
How To Make Pumpkin Overnight Oats
- Combine Ingredients: Mix all the ingredients in a bowl or jar.
- Stir and Adjust: Stir well and add more sweetener if needed.
- Chill: Refrigerate overnight or for at least 30 minutes.
- Serve: Enjoy the pumpkin overnight oats cold from the fridge with extra chocolate chips. You can also microwave them before serving if you prefer them warm.
Variations
- Chocolate Chip: Mix in mini chocolate chips and sprinkle some on top for a pumpkin chocolate chip cookie flavor.
- More Topping Ideas: Try adding pumpkin pie spice, coconut flakes, dried cranberries, pumpkin seeds, or chopped pecans/walnuts.
- Vegetarian/Vegan: Use plant-based milk and use maple syrup to sweeten pumpkin overnight oats.
- Gluten-Free: Make sure all ingredients, especially oats, are made gluten-free.
- Dairy-Free: Choose plant-based milk and dairy-free chocolate chips for your pumpkin pie overnight oats.
Storage
These overnight oats will last up to 5 days in the refrigerator. Store them in airtight containers to keep them fresh.
Meal Prep: Make multiple servings at once and store in individual containers
More Meal Prep Overnight Oats
- Overnight Steel-Cut Oatmeal simple and delicious
- Peanut Butter Cookie Overnight Oatmeal with actual cookie dough balls
- Almond Joy Overnight Oatmeal filled with chocolate, coconut, and nuts
- Cheesecake Overnight Oats with two different ideas
- Peach Overnight Oats with fresh peaches
Pumpkin Overnight Oats
Equipment
- small bowl or jar or plastic container
Ingredients
- 2 tablespoons slow-roasted creamy almond butter see note 1
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup or agave or honey, see note 2
- 1/4 cup canned pumpkin not pumpkin pie filling
- 2/3 cup unsweetened vanilla almond milk or milk of choice
- 1/2 cup old-fashioned oats see note 3
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 2 tablespoons dark chocolate chips or milk chocolate chips
Instructions
- In a small bowl, jar, or plastic container, add almond butter, vanilla extract, syrup, pumpkin, milk, oats, cinnamon, pumpkin pie spice, salt, and chocolate chips.
- Stir until all ingredients are well incorporated. Taste mixture and add additional syrup if desired.
- Cover and refrigerate overnight or until sufficiently cooled and thickened. (Sometimes I’ll even make them in the morning—they are great even after 30 minutes in the fridge.)
- Enjoy these softened oats, cold and straight out the fridge, garnished with a few extra chocolate chips if desired. Oats can also be warmed through.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy and delicious,. Perfect Fall flavors.
I’m so thrilled to hear this! Thanks! 🙂
I added 1/4 c nonfat Greek yogurt, chia seeds and flaxseed for omegas and protein
Great additions!
This is so good! Just made this as a last-minute lunch for today, and eating it right now! I didn’t have any red bell peppers, so I added tomatoes instead, and used frozen corn and canned black beans. I’m sure it’d taste even better fresh, but this is great for a quick meal! Thanks for sharing.
Hi Chelsea, So glad I found your awesome blog. I made these today w/ peanut butter and threw in the protein powder and a few raisins…. Yum! I ate a portion of it with some plain yogurt, to break up the sweetness. Sooo good! Thanks for the great recipe! ((hugs!))
Oh I love hearing that! I’m so happy these were a hit and the raisin addition sounds delicious 🙂 Thanks for the comment Kathy!
I don’t have almond butter in the house, but it pains me to add peanut butter to this with all the extra calories. Wondering if you think chocolate pb2 or regular pb2 might work? I’d just add 2 tablespoons of that to the mix.
I’ve made this like 4 times already, I seriously eat it every other day it’s so amazing thank you so much for the recipe
You are so welcome! I’m so happy you’ve been enjoying these overnight oats 🙂
Just put mine in the fridge for tomorrow and while I’m sure it’ll taste great, the calories are pretty steep for me (over 550!)! Just think people should be wary and not assume this is “healthy” just because it has healthy ingredients. I suppose it depends on your needs, goals, etc. I’m a good weight but wouldn’t stay that way if I ate these often! Still, thank you for a delicious sounding recipe, I’m liking forward to tomorrow morning!
Absolutely right; it definitely depends on your needs and goals 🙂 I hope you loved the oats!!
Please adjust the calories for this recipe. When I input the recipe into my livestrong tracker, I am getting 587 calories for the recipe (this includes 1/2 scoop of Spirutein protein powder, which is only 50 cal)
The recipe is delicious. I will definitely make again.
Where are you seeing printed calories on this recipe? I haven’t published any. I’m glad you like these oats!
The boyfriend and I devoured your recipe this morning! Added some unsweetened coconut flakes for added crunch. Sublime.
We are new fans of yours 🙂
I’m thrilled you both enjoyed these oats! 🙂 Thank you so much Connie! And so happy to have you both following along 🙂
Hi, this looks good but I don’t have Pumpkin Pie Spice, what else could I use?
You can definitely make your own 🙂 For 1 teaspoon pumpkin pie spice, substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg.