These delicious Pumpkin Overnight Oats are a great way to enjoy the flavours of fall/autumn in a healthy breakfast. The rolled oats are combined with pumpkin puree and pumpkin spice, and gently sweetened with maple syrup. It is so easy to make these creamy overnight oats.
You will love these Pumpkin Overnight Oats because:
- They have a great depth of flavour. Delicious all year round, but especially during Fall/Autumn.
- Meal prep is made easy with these oats – they will last for three days in the fridge.
- Of how quick they are to prepare – simply combine your ingredients and place in the refrigerator overnight.
- The quantities can easily be adjusted to your needs – the written recipe serves two, but can easily be halved or doubled! Perfect for feeding a crowd if needed.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Old Fashioned Rolled Oats – these are the best oats for this recipe. Steel-cut oats and quick-cooking oats can be used in some overnight oats recipes, but may have a different ratio of liquid, and will produce a different texture. I recommend using a recipe specific to these oat types.
Chia seeds – use black or white. These little seeds are a nutritional powerhouse being a complete protein, a good source of omega-3 fatty acids as well as being rich in dietary fibre.
Greek yoghurt – gives a delicious creamy texture to the oats. You can use yoghurt of your preference, but keep it plain flavoured to allow the pumpkin to shine.
Pumpkin Pie Spice – we use a homemade flavoursome blend that contains just 4 ingredients. If you make your own spice mix, you can adjust it to your taste.
Maple Syrup – we use a small amount to sweeten the overnight oats. If you prefer more sweetness, you could add extra maple syrup when serving.
Milk – use a milk of your preference. I like to use almond or oat milk, but soy milk works just fine as does dairy milk.
Orange zest – adds a bright note to the overnight oats.
Pumpkin puree – I use homemade Pumpkin Puree. It is so easy to make and really does taste better than the commercial varieties. However, when time is short, you can certainly use the canned puree. Just be sure to not use pumpkin pie filling, as this may be sweetened and flavoured.
How to Make Pumpkin Overnight Oats:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Add the wet ingredients to a bowl:
To a large bowl, add the pumpkin puree, yoghurt, milk, maple syrup and orange zest.
2 – Mix well to combine:
Whisk the mixture until it is well combined and smooth.
3 – Add in the remaining ingredients:
Add the oats, chia and pumpkin spice and mix again.
4 – Refrigerate:
Cover the bowl with clingwrap, or divide the mixture into two glasses or mason jars and cover. Refrigerate for 6 hours or overnight.
Tips for success and FAQs:
These healthy, delicious Pumpkin Overnight Oats are a great way to start the day. With the flavours of fall/autumn, it will leave you satisfied until lunchtime.
For a warm version, be sure to try my Baked Pumpkin Oatmeal.
For the best taste and texture, enjoy them within three days.
Refrigerate your overnight oats mixture for at least 6 hours. I make mine just before bed and they’re perfect in the morning!
There are different rules regarding this, depending on where you live in the world. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.
Serving suggestions:
Enjoy the Pumpkin Overnight Oats as it is, or customise the toppings to suit your taste. They are delicious for breakfast any time, but fantastic to serve when entertaining over the holiday period or for a Thanksgiving breakfast.
For this recipe, I like to use a topping of plain yoghurt and a sprinkling of cinnamon. Use coconut yoghurt to keep the oats vegan.
You could also try:
- Toasted pumpkin seeds.
- Chopped walnuts, almonds or pecans – the nuts add great texture.
- A shaving of dark chocolate.
I hope that you enjoy these Pumpkin Overnight Oats. I would love to hear from you in the comments when you have given them a try!
Alex xx
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Pumpkin Overnight Oats
Ingredients
For the Overnight Oats:
- ½ cup pumpkin puree See Note 1
- ¼ cup (60 ml) Greek yoghurt
- ¾ cup (180 ml) milk – I use almond or oat See Note 2
- 1 tablespoon maple syrup See Note 3
- ½ teaspoon orange zest
- 1 cup (80 g) old fashioned rolled oats
- 1 tablespoon chia seeds See Note 3
- ½ teaspoon pumpkin spice – sub for ground cinnamon See Note 4
Toppings (optional):
- Greek yoghurt
- pumpkin spice or ground cinnamon – a dusting
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
Instructions
- In a large bowl, combine the pumpkin puree, milk, yoghurt, maple syrup and orange zest. Mix well until you have a smooth mixture.
- Add the oats, pumpkin spice and chia seeds and stir to combine.
- Cover the bowl with clingwrap, or divide the mixture into two glasses or mason jars and cover. Refrigerate for 6 hours or overnight.
- Serve with toppings of your choice and additional milk if the mixture is too thick.
Notes
- Pumpkin Puree: I use my Homemade Pumpkin Puree. Alternatively, you can use canned pumpkin puree. (Not pumpkin pie filling.)
There can be a weight variation between homemade/canned – therefore, this is one occasion I recommend using a cup measure for accuracy. - Milk: use milk of your choice. I use almond or oat milk. Add more milk when serving if you prefer a thinner texture.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Pumpkin Spice: I use my Homemade Pumpkin Spice Mix. Alternatively, you can use storebought or substitute for the same amount of ground cinnamon.
- Toppings: the toppings are optional (and are not included in the nutritional information).
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Leah M.
I just made these and had to come on and comment because they were THAT GOOD! I used leftover pumpkin puree from another recipe and it worked perfectly. I am sure canned would work just fine too. The spices were just enough to add flavor without being overpowering and the texture was spot on. Great recipe!
Alexandra
Hi Leah, thank you so much for your fantastic comments on the Pumpkin Overnight Oats. I am delighted to hear that you enjoyed them. 🙂
Jennie
Hi Alex~
I’ve been making your overnight oats recipe for two weeks straight because they’re THAT good! This pumpkin flavor reminds me of pumpkin pie, but it’s much healthier and I can have it for breakfast. I can’t decide if this is my favorite or if it’s the chocolate banana oats. Either way, I’ll be enjoying this for the fall! Thank you!
Alexandra
Hi Jennie, thank you for the fantastic feedback on our Overnight Oats recipes. I’m so pleased to hear that you have enjoyed both the Pumpkin Overnight Oats and the Chocolate Banana Oats. I appreciate that you let me know. 🙂