I absolutely love this Pumpkin Overnight Oats Recipe because it feels like a cozy hug in a jar on chilly mornings. It’s the perfect blend of creamy oats, warm pumpkin spices, and just the right touch of sweetness that wakes you up gently without any fuss. Whenever I’m pressed for time but still want a hearty, feel-good breakfast, this recipe comes to the rescue.
What makes this Pumpkin Overnight Oats Recipe really worth trying is how easy it is to customize and how it keeps you full for hours. You prepare it the night before, so all you do is grab it from the fridge and enjoy—no cooking needed in the morning! Plus, the pumpkin butter adds an indulgent depth that simple pumpkin puree can’t quite match.
Why You’ll Love This Recipe
- Super Convenient: Prep it the night before and wake up to a healthy, ready-to-eat breakfast.
- Packed with Flavor: The combo of pumpkin butter and spices makes it rich without any added sugar overload.
- Customizable: Easily swap nuts or milk to suit your taste or dietary needs.
- Nutritious & Filling: Loaded with fiber and protein to keep you energized all morning long.
Ingredients You’ll Need
For this Pumpkin Overnight Oats Recipe, the ingredients come together beautifully to create a creamy, spiced breakfast that tastes like fall in every bite. I recommend organic oats and good-quality pumpkin butter for the best depth of flavor.
- Organic quick oats: Quick oats soak up the liquid overnight for a creamy texture without getting mushy.
- Unsweetened milk of choice: I love using oat milk for its subtle sweetness, but almond or coconut milk work well too.
- Pumpkin butter: Adds richness and pumpkin flavor without the extra water that pumpkin puree has.
- Chia seeds: These little powerhouses thicken the oats and add omega-3s and fiber.
- Cinnamon & pumpkin pie spice: The warm spices are what turn simple oats into pumpkin magic.
- Sliced banana: Adds natural sweetness and creaminess—you can freeze extra bananas for smoothies!
- Raw hulled pecans, pepitas, walnuts: I use pecans mostly, but any crunchy nuts or seeds add great texture.
- Whipped cream or dairy-free cream (optional): For a little indulgent finishing touch.
Variations
I like to switch things up with this Pumpkin Overnight Oats Recipe, depending on the season or my mood. It’s easy to make it your own by simply swapping nuts, trying a different milk, or even adding some maple syrup if you want extra sweetness.
- Nut-Free Version: Swap the nuts for seeds like sunflower or pumpkin seeds if you’re avoiding nuts – still gives a wonderful crunch.
- Vegan Option: Use dairy-free milk and whipped topping for a fully plant-based breakfast.
- Spiced Up: Add a dash of ground ginger or nutmeg for a little twist on the pumpkin pie spices.
- Protein Boost: Stir in a scoop of your favorite protein powder for an extra filling meal.
How to Make Pumpkin Overnight Oats Recipe
Step 1: Combine the Base Ingredients
Start by adding your quick oats and half a cup of your chosen milk into a jar or a container with a lid. I like to use a mason jar because it’s easy to shake and transport. This base soaks overnight, softening the oats until they’re perfectly creamy.
Step 2: Stir in Pumpkin Butter and Spices
Next, mix in the pumpkin butter, chia seeds, cinnamon, and pumpkin pie spice. The pumpkin butter is what sets this apart from basic pumpkin oats — it gives a richer, more velvety taste. Stir well to combine so you get that beautiful spiced flavor all through.
Step 3: Refrigerate Overnight
Cover your jar tightly and pop it into the fridge overnight. This step is crucial because it allows the oats and chia seeds to absorb the liquid and thicken to that delightful pudding-like consistency. Even just 6 hours works in a pinch, but 8-10 hours is ideal.
Step 4: Add Toppings and Serve
In the morning, take your pumpkin overnight oats out of the fridge and let it sit at room temperature for about 30 minutes to take the chill off, or zap it in the microwave for 20 seconds if you prefer it warm. Top with sliced banana, a sprinkle of spices, your favorite nuts, and a dollop of whipped cream if you’re feeling fancy. Then dive in!
Pro Tips for Making Pumpkin Overnight Oats Recipe
- Use Pumpkin Butter for Depth: I once used plain pumpkin puree and it was too watery—pumpkin butter gives that thick, rich pumpkin flavor.
- Don’t Skip Chia Seeds: They’re the secret to that perfect pudding-y texture and help keep you full longer.
- Room Temp Chill: Letting your oats warm a bit before eating makes a huge difference in flavor and texture, trust me.
- Mix Well Before Refrigerating: I learned this the hard way—if you don’t combine ingredients well, the pumpkin butter clumps and makes some bites funky.
How to Serve Pumpkin Overnight Oats Recipe
Garnishes
I’m a big fan of topping these pumpkin oats with sliced banana and a sprinkle of extra cinnamon and pumpkin pie spice. Toasted pecans add a lovely crunch, and when I want to treat myself, I add a tiny spoonful of whipped cream or dairy-free cream – it’s like a little autumn dessert for breakfast.
Side Dishes
Since this recipe is pretty hearty on its own, I usually keep sides simple—a cup of hot coffee or chai tea works perfectly. But if I’m feeling extra, a small fruit salad on the side keeps things light and fresh.
Creative Ways to Present
For a special occasion, I like to serve these Pumpkin Overnight Oats in clear glass jars layered with extra chopped nuts, a swirl of maple syrup, and a sprinkle of edible fall flowers for a beautiful presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
I usually store any extra pumpkin overnight oats in the same jar with a tight lid in the fridge for up to 3 days. Just give it a good stir before eating because it can thicken more as it sits.
Freezing
I haven’t had great luck freezing this recipe because the oats and pumpkin butter get a bit watery after thawing. I recommend making fresh overnight oats each time if possible for the best texture.
Reheating
If you’re reheating, I usually sprinkle a little extra milk on top and microwave for 20-30 seconds to bring back a creamy texture without drying it out. Adding a quick stir helps everything warm evenly.
FAQs
-
Can I use regular oats instead of quick oats for this Pumpkin Overnight Oats Recipe?
Yes, you can! Just keep in mind that using old-fashioned rolled oats might make the texture chewier since they take longer to soak. If you do use them, let the oats soak overnight as usual, but you might prefer to add a splash of milk in the morning if they seem too thick.
-
Is there a way to make this Pumpkin Overnight Oats Recipe sugar-free?
Absolutely! The pumpkin butter often contains some natural sweetness, so if you want to avoid added sugars, use an unsweetened pumpkin butter or reduce the amount you add. Also, skip any extra sweet toppings like whipped cream or syrup and rely on the banana for natural sweetness.
-
Can I prepare multiple servings at once?
Definitely! You can easily double or triple the recipe and store the oats in individual jars or a larger container. Just be sure to give it a good stir before serving and adjust toppings accordingly.
-
What is the best milk to use for pumpkin overnight oats?
I personally love oat milk because it adds a subtle natural sweetness and creaminess. However, almond milk, coconut milk, or even dairy milk all work great — just pick your favorite or what you have on hand.
Final Thoughts
This Pumpkin Overnight Oats Recipe has become my go-to autumn breakfast because it’s effortless, comforting, and packed with flavor. I think you’ll really enjoy how it takes just minutes to prep but delivers a satisfying, nourishing start to your day. Give it a try, mess around with the toppings, and soon enough, it’ll be your cozy morning ritual too.
Print
Pumpkin Overnight Oats Recipe
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 8 hr 10 min
- Yield: 1 serving
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Pumpkin Overnight Oats is a delicious and healthy make-ahead breakfast featuring organic quick oats soaked overnight in unsweetened oat milk and blended with pumpkin butter, chia seeds, and warm spices. Topped with fresh banana, crunchy nuts, and an optional dollop of whipped cream, this creamy and flavorful oatmeal bowl offers a comforting autumn-inspired start to your day with minimal prep time.
Ingredients
Oats Base
- 1/4 cup organic quick oats
- 1/2 cup unsweetened milk of choice (recommended: oat milk)
- 2 tbsp pumpkin butter (use less if store bought)
- 1 tsp chia seeds
- Pinch cinnamon
- Pinch pumpkin pie spice
Toppings
- 1/4 sliced banana (freeze the rest for smoothies)
- Pinch cinnamon
- Pinch pumpkin pie spice
- 1 tbsp raw hulled pecans, pepitas, walnuts, or any nut
- Whipped cream or dairy-free cream (optional)
Instructions
- Combine Base Ingredients: In a jar, combine the quick oats and 1/2 cup of the unsweetened milk. Stir well to combine the oats with the liquid.
- Add Pumpkin Mixture: Stir in the pumpkin butter, chia seeds, and the pinches of cinnamon and pumpkin pie spice until evenly mixed.
- Refrigerate Overnight: Cover the jar tightly and shake gently to fully incorporate the ingredients. Refrigerate overnight to allow the oats and chia seeds to soak and absorb the flavors.
- Prepare for Serving: The next morning, remove the jar from the refrigerator and let it sit on the counter for 30 minutes to take the chill off. Alternatively, microwave for a few seconds if you prefer it warm.
- Add Toppings: Top the soaked oats with the sliced banana, sprinkle additional cinnamon and pumpkin pie spice, and add the raw nuts for crunch. Finish with a dollop of whipped cream or dairy-free cream if desired.
- Enjoy: Serve immediately and enjoy a nutritious, flavorful pumpkin-inspired breakfast.
Notes
- For a gluten-free version, be sure to use certified gluten-free oats.
- You can adjust the amount of pumpkin butter to your taste, especially if store bought as some are sweeter.
- Freezing extra banana slices is a great way to have smoothie-ready fruit on hand.
- Chia seeds help thicken and add fiber but can be omitted if desired.
- The refrigerated oats can be prepared up to 2 days in advance for meal prep convenience.
Nutrition
- Serving Size: 1 jar
- Calories: 269 kcal
- Sugar: 16 g
- Sodium: 165.5 mg
- Fat: 12 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40.5 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
