Pumpkin Spice Overnight Oats

These Pumpkin Spice Overnight Oats are a simple make-ahead breakfast that tastes like fall in a bowl. Creamy rolled oats are mixed with pumpkin puree, milk, maple syrup, chia seeds, vanilla, and warm pumpkin pie spices, then chilled overnight until thick and spoonable.

There is no cooking in the morning, so this recipe works especially well for busy weekdays, meal prep, or a relaxed fall breakfast. The pumpkin adds a naturally creamy texture, while cinnamon, ginger, and nutmeg give the oats that familiar pumpkin-spice flavor.

Prepare the oats the night before, refrigerate them, and add your favorite toppings when you’re ready to eat. A spoonful of Greek yogurt, chopped pecans, pumpkin seeds, or a drizzle of maple syrup makes an easy breakfast feel a little more special.

Quick Recipe Snapshot

Why You’ll Want to Make This

• No cooking required: Mix everything in one bowl or jar.
• Make-ahead friendly: Prepare it the night before and refrigerate.
• Cozy fall flavor: Pumpkin, cinnamon, ginger, and nutmeg bring the seasonal flavor.
• Easy to customize: Change the milk, sweetness, or toppings to suit your taste.
• Great for busy mornings: The breakfast is ready when you are.
• Simple ingredients: Most of the ingredients are easy to keep in your pantry or refrigerator.

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup milk
• 1/2 cup pumpkin puree
• 2 tablespoons chia seeds
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon fine salt
• 1/3 cup plain Greek yogurt, optional
• 2 tablespoons chopped pecans, for topping, optional
• 1 tablespoon pumpkin seeds, for topping, optional
• Extra maple syrup, for serving, optional

Ingredient Notes

Rolled oats: Use old-fashioned rolled oats for the best texture. They soften overnight while keeping some chew. Quick oats can become softer and more porridge-like.

Milk: Dairy milk, almond milk, oat milk, soy milk, or another milk you enjoy can work here. The flavor and thickness will vary slightly depending on the milk.

Pumpkin puree: Use plain pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices.

Chia seeds: Chia seeds help the mixture thicken as it chills. They also give the oats a slightly thicker, pudding-like texture.

Maple syrup: Maple syrup adds sweetness and pairs naturally with the pumpkin and spices. Add a little more or less depending on your preference.

Greek yogurt: This is optional. Stirring it in makes the oats thicker and creamier.

Spices: Cinnamon provides the main warm spice flavor, while ginger, nutmeg, and cloves add depth. If you already have pumpkin pie spice, you can use that instead; see the variation below.

How to Make Pumpkin Spice Overnight Oats

1. Combine the dry ingredients

Add the rolled oats, chia seeds, cinnamon, ginger, nutmeg, cloves, and salt to a medium mixing bowl or two individual jars.

Stir briefly so the spices and chia seeds are evenly distributed.

2. Add the pumpkin mixture

Add the pumpkin puree, milk, maple syrup, and vanilla extract.

If using Greek yogurt, add it at this stage as well.

3. Stir until evenly combined

Mix thoroughly until the pumpkin is completely incorporated and there are no dry pockets of oats.

The mixture will still look fairly loose at this point. The oats and chia seeds will absorb liquid as they chill.

4. Refrigerate

Cover the bowl or jars and refrigerate for at least 4 hours, preferably overnight.

For the best texture, give the oats a quick stir after about 30 minutes if you happen to be awake and nearby. This helps distribute the chia seeds as the mixture starts to thicken.

5. Check the consistency

The next morning, stir the oats.

They should be thick and creamy. If they seem too thick, stir in 1–2 tablespoons of milk until you reach your preferred consistency.

If they seem thinner than you’d like, refrigerate them for another hour or add a small spoonful of chia seeds and let them sit before serving.

6. Add toppings and serve

Divide between two bowls if prepared in one container, or serve directly from individual jars.

Top with chopped pecans, pumpkin seeds, a drizzle of maple syrup, or a spoonful of Greek yogurt.

Serve chilled.

Recipe Tips

• Use rolled oats for texture. Quick oats absorb liquid faster and can become much softer.
• Use pure pumpkin puree. Pumpkin pie filling can make the oats much sweeter and change the spice balance.
• Taste before adding extra sweetener. Maple syrup, pumpkin, and your choice of milk all affect the final sweetness.
• Adjust the thickness in the morning. Add milk a tablespoon at a time rather than adding a large amount at once.
• Mix the chia seeds well. They can settle or clump if they aren’t distributed through the mixture.
• Don’t skip the chilling time. The oats need several hours to absorb the liquid properly.
• Add crunchy toppings just before eating. Pecans and pumpkin seeds stay crisp when they aren’t sitting in the oats overnight.
• Make individual jars for grab-and-go breakfasts. Divide the mixture between two containers before refrigerating.

Variations & Substitutions

Use pumpkin pie spice

Replace the cinnamon, ginger, nutmeg, and cloves with 1 1/2 teaspoons pumpkin pie spice. Taste after mixing and add more if you prefer a stronger spice flavor.

Make it dairy-free

Use your favorite plant-based milk and leave out the Greek yogurt, or use a dairy-free yogurt instead.

Add extra crunch

Stir chopped pecans into the oats before chilling, or add them just before serving for a stronger crunch.

Make it less sweet

Start with 1 tablespoon maple syrup instead of 2. You can add more in the morning if needed.

Add apple

Finely dice a small amount of fresh apple and stir it into the oats before serving. Apple pairs particularly well with pumpkin and cinnamon.

Make it chocolatey

Add 1 tablespoon unsweetened cocoa powder to the oat mixture. You may want to add a little extra maple syrup to balance the cocoa.

What to Serve With Pumpkin Spice Overnight Oats

These oats can easily stand on their own, but a few simple additions work well:

• Fresh apple slices: A crisp contrast to the creamy oats.
• Pecans or walnuts: Add crunch and a nutty flavor.
• Greek yogurt: Spoon some on top for extra creaminess.
• Pumpkin seeds: A natural topping that adds texture.
• Banana slices: Adds sweetness without needing much extra maple syrup.
• Hot coffee or tea: A simple pairing for a relaxed fall breakfast.

Make-Ahead, Storage & Reheating

Can you make them ahead?

Yes. Prepare the oats the night before or several days ahead so breakfast is ready in the refrigerator.

Refrigerator storage

Keep the prepared oats in a covered container in the refrigerator and use them within 3–4 days for the best texture and flavor.

Can you freeze overnight oats?

The texture can change after freezing and thawing, especially because of the milk and pumpkin. For this recipe, refrigerator meal prep is the simpler option.

Do you need to reheat them?

No. These are designed to be eaten cold.

If you prefer warm oats, transfer a portion to a microwave-safe bowl and warm it gently, stirring between short heating intervals. Add a splash of milk if it becomes too thick.

Pumpkin Spice Overnight Oats

Recipe by Emily Carter

0.0 from 0 votes

Cuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking timeminutes

Calories

320

kcal

Total time

4

hours 

5

minutes

Creamy pumpkin overnight oats with warm cinnamon spices, chia seeds, and maple syrup — a no-cook, make-ahead breakfast ready straight from the fridge.

Ingredients

• 1 cup old-fashioned rolled oats

• 1 cup milk

• ½ cup pumpkin puree

• 2 tablespoons chia seeds

• 2 tablespoons pure maple syrup

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• ⅛ teaspoon ground cloves

• ¼ teaspoon fine salt

• ⅓ cup plain Greek yogurt, optional

• 2 tablespoons chopped pecans, for topping, optional

• 1 tablespoon pumpkin seeds, for topping, optional

• Extra maple syrup, for serving, optional

Directions

• Combine rolled oats, chia seeds, cinnamon, ginger, nutmeg, cloves, and salt in a bowl or jars. Stir briefly.
• Add pumpkin puree, milk, maple syrup, vanilla extract, and Greek yogurt (if using).
• Mix thoroughly until the pumpkin is fully incorporated and no dry pockets of oats remain.
• Cover and refrigerate for at least 4 hours, preferably overnight.
• The next morning, stir the oats. Adjust with milk if too thick, or refrigerate longer if too thin.
• Divide into bowls or serve directly from jars. Top with pecans, pumpkin seeds, or maple syrup. Serve chilled.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer. Rolled oats are recommended if you prefer overnight oats with more chew.

Can I use pumpkin pie filling?

It is better to use plain pumpkin puree. Pumpkin pie filling already contains sugar and spices, so substituting it directly can make the recipe much sweeter and alter the flavor.

Can I make Pumpkin Spice Overnight Oats without chia seeds?

Yes. The oats will still soften, but the finished mixture will be less thick. You may need to adjust the amount of milk to get the consistency you like.

Can I use pumpkin pie spice?

Absolutely. Use about 1 1/2 teaspoons pumpkin pie spice in place of the individual spices.

Can I make this recipe dairy-free?

Yes. Use a dairy-free milk and skip the Greek yogurt or replace it with a dairy-free yogurt.

How long do overnight oats need to chill?

Give them at least 4 hours. Chilling them overnight gives the oats and chia seeds plenty of time to absorb the liquid.

Why are my overnight oats too thick?

The oats or chia seeds may have absorbed more liquid than expected. Stir in milk, 1 tablespoon at a time, until the consistency is right.

Can I eat them straight from the jar?

Yes. Once they have chilled and thickened, simply stir, add your toppings, and eat them cold.