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Pumpkin Pie Overnight Oats Recipe

Pumpkin Pie Overnight Oats

iamwinfred
These Pumpkin Pie Overnight Oats taste like dessert for breakfast but are packed with wholesome ingredients. Creamy rolled oats are mixed with pumpkin puree, warm fall spices, and a touch of maple syrup, then chilled overnight so breakfast is ready the moment you wake up. They're filling, meal-prep friendly, and endlessly customizable.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 285 kcal

Equipment

  • Mason jars or airtight containers 16 oz size works perfectly
  • Mixing bowl
  • Measuring cups and spoons
  • Spoon or whisk for stirring

Ingredients
  

For the Oats

  • 1 cup rolled oats old-fashioned oats; 90g
  • 1 cup milk 240ml; dairy or non-dairy
  • ½ cup pumpkin puree 120g; 100% pure pumpkin, not pumpkin pie filling
  • 2 tablespoons maple syrup 30ml
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • salt pinch
  • 2 tablespoons chia seeds optional, for extra thickness

For Topping (Optional)

  • pecans or walnuts chopped
  • granola
  • whipped cream
  • cinnamon extra, for sprinkling
  • fresh berries
  • dried cranberries

Instructions
 

  • In a mixing bowl, stir together the rolled oats, milk, and pumpkin puree until no clumps of pumpkin remain.
  • Add the maple syrup, pumpkin pie spice, cinnamon, vanilla extract, salt, and chia seeds if using. Stir thoroughly for at least 30 seconds until every oat is coated.
  • Divide the mixture evenly between two 16 oz mason jars or leave in one large container. Scrape down the sides and secure the lids tightly.
  • Refrigerate for at least 6 hours, preferably overnight (8-10 hours), so the oats absorb the liquid and soften.
  • Stir before eating, add your favorite toppings, and serve cold or warmed in the microwave for 30-60 seconds.

Notes

  • Use rolled (old-fashioned) oats for the best texture; steel-cut oats won't soften properly and instant oats turn mushy.
  • Don't skip the pinch of salt—it enhances all the sweet and spiced flavors.
  • Adjust the liquid ratio: use less milk for thicker oats or more for a thinner consistency.
  • Make sure you use 100% pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
  • For deeper flavor, toast the pumpkin pie spice in a dry pan for 30 seconds before adding.
  • Let the oats soak at least 6 hours, but overnight (8-10 hours) gives the best texture.
  • Store in airtight containers in the refrigerator for up to 5 days; stir in a splash of milk if they thicken too much.
  • Do not freeze overnight oats—the texture becomes grainy when thawed.
  • Add toppings fresh each morning rather than in advance to maintain texture.
  • If omitting chia seeds and the oats seem thin, reduce the milk to ¾ cup.

Nutrition

Serving: 1ServingCalories: 285kcalCarbohydrates: 52gProtein: 9gFat: 5gSaturated Fat: 1gCholesterol: 5mgSodium: 95mgFiber: 7gSugar: 18gVitamin A: 150IUCalcium: 20mgIron: 15mg
Keyword fall breakfast, meal prep breakfast, overnight oats recipe, pumpkin breakfast, pumpkin pie overnight oats
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