If you’re looking for a cozy, delicious breakfast that you can prep the night before and grab on the go, you’ve hit the jackpot with this Pumpkin Pie Overnight Oats with Chia Recipe. I absolutely love how creamy and flavorful it gets without any fuss. When I first tried this, I was amazed at how much pumpkin flavor shines through, paired with just the right amount of sweetness and spice. Plus, chia seeds add this satisfying texture and a nutrition boost that I know you’ll appreciate. Buckle up because this recipe is about to become your new favorite fall breakfast or anytime comfort food!
Why You’ll Love This Recipe
- Effortless Meal Prep: Whip it up in minutes and enjoy breakfast ready in the fridge when you wake up.
- Seasonal Comfort: The warm pumpkin pie spices bring that cozy fall feeling any time of year.
- Nutrient Packed: Full of protein from Greek yogurt and fiber from chia seeds and oats.
- Customizable Sweetness: You control the maple syrup amount so it’s just right for your taste buds.
Ingredients You’ll Need
This Pumpkin Pie Overnight Oats with Chia Recipe is all about simple, wholesome ingredients that come together beautifully. Once you have these basics on hand, you can tweak the flavors and textures to your liking with ease.
- Plain Nonfat Greek Yogurt: Gives creaminess and a lovely protein boost; vanilla flavored yogurt works too for a sweeter touch.
- Unsweetened Vanilla Almond Milk: Adds liquid with a hint of vanilla—feel free to swap in your favorite milk.
- Pumpkin Puree: The star ingredient that brings natural sweetness and that iconic pumpkin pie flavor.
- Pure Maple Syrup: For natural sweetness—you can always add more or less depending on your mood.
- Vanilla Extract: Elevates the overall flavor with a subtle warmth and sweetness.
- Rolled Oats: Use gluten-free oats if needed; they soak up the liquid and hold the texture perfectly overnight.
- Chia Seeds: These tiny powerhouses thicken the oats while boosting fiber and omega-3s.
- Pumpkin Pie Spice: The magic mix that makes this recipe taste like a slice of fall in every bite.
Variations
I love how flexible this Pumpkin Pie Overnight Oats with Chia Recipe is. You can tweak it based on what you have in your pantry or your dietary preferences, and it still shines every time.
- Dairy-Free Version: Swap Greek yogurt with coconut yogurt and use your favorite plant milk; it still tastes indulgent and creamy.
- Extra Nutty: Add a spoonful of almond butter or top with toasted pecans for a delightful crunch.
- Sweetness Level: Use honey or agave instead of maple syrup to switch up the flavor slightly.
- Spice Mix: Feel free to add a pinch of cinnamon or nutmeg if your pumpkin pie spice is running low—it’s your recipe, make it yours!
How to Make Pumpkin Pie Overnight Oats with Chia Recipe
Step 1: Mix Your Wet Ingredients First
Start by blending the Greek yogurt, almond milk, pumpkin puree, vanilla extract, and a tablespoon of maple syrup in a medium bowl. This step is key to getting an even, creamy base before the oats and chia join the party. I like to use a whisk so everything feels perfectly smooth without any clumps of yogurt or pumpkin.
Step 2: Stir in Oats, Chia Seeds, and Spice
Once your wet mix is ready, fold in the rolled oats, chia seeds, and pumpkin pie spice. At this point, give it a quick taste test and add more maple syrup if you want your oats on the sweeter side. I usually adjust sweetness here because sometimes pumpkin puree and vanilla milk add enough natural flavor. Make sure everything is well combined so the oats can absorb all that tasty pumpkin goodness.
Step 3: Chill and Let the Magic Happen
Transfer your mixture into a glass jar or container, seal it up, and pop it in the fridge for at least 4 hours or, better yet, overnight. This resting time lets the oats soak up the liquid and the chia seeds to swell, creating that thick, pudding-like texture we all crave. When I’m in a hurry, I’ve found 4 hours is a decent minimum, but overnight truly gives the best creaminess.
Step 4: Enjoy Your Delicious Pumpkin Pie Overnight Oats!
When morning rolls around, grab your jar and give it a gentle stir. This Pumpkin Pie Overnight Oats with Chia Recipe is ready to eat cold, which I personally love for that refreshing contrast against the warm spices. You can also warm it briefly if you prefer. It’s filling, nutritious, and packed with comforting autumn vibes in every spoonful.
Pro Tips for Making Pumpkin Pie Overnight Oats with Chia Recipe
- Use Full-Fat Greek Yogurt for Creamier Results: I used to use nonfat, but switching to full-fat made it so rich and indulgent without losing health benefits.
- Adjust Chia Seeds to Your Preference: If you like a thicker texture, add an extra teaspoon of chia seeds—they soak up liquid like little sponges.
- Don’t Skip the Vanilla Extract: It might seem small, but vanilla really rounds out the flavors and makes it taste homemade and special.
- Avoid Over-Sweetening Initially: Taste before adding more maple syrup—you can always add more later, but you can’t take it out!
How to Serve Pumpkin Pie Overnight Oats with Chia Recipe
Garnishes
I usually top my pumpkin pie overnight oats with a handful of toasted pecans or walnuts for a nice crunch, plus a sprinkle of cinnamon or extra pumpkin pie spice for that extra punch. Sometimes I drizzle a bit of extra maple syrup or a spoonful of nut butter on top when I want it a bit more decadent. Fresh sliced banana or a few dried cranberries add a lovely fruity contrast too.
Side Dishes
This oats recipe is so hearty and satisfying it can stand alone, but I like pairing it with a hot cup of chai tea or coffee in the morning. For a bit more protein, some hard-boiled eggs on the side complement the meal nicely without overpowering the flavors.
Creative Ways to Present
For special mornings or when I’m hosting friends, I layer the overnight oats with granola and dollops of spiced whipped cream in a clear glass. It’s visually beautiful and feels festive—perfect for brunch or autumn gatherings. You can even serve it in mini mason jars for grab-and-go treats!
Make Ahead and Storage
Storing Leftovers
If you happen to make a batch for multiple days, store your oats in an airtight container in the fridge for up to 3 days. I find that the texture stays just as creamy, and flavors deepen over time, making leftovers even tastier.
Freezing
While I don’t usually freeze overnight oats because I love them fresh, if you must, freeze in small portions and thaw overnight in the fridge before eating. The texture can get a bit watery after freezing, so give it a good stir and consider adding fresh oats before serving to restore thickness.
Reheating
If you prefer warm oats, just microwave your chilled overnight oats for 30-60 seconds, stirring halfway through. Add a splash of milk if it seems too thick after warming. Personally, I sometimes enjoy it chilled in summer and warmed in cooler months.
FAQs
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Can I make the Pumpkin Pie Overnight Oats with Chia Recipe vegan?
Absolutely! Just swap out the Greek yogurt for a plant-based yogurt like coconut or almond yogurt, and make sure to use a plant milk such as almond or oat milk. The texture and taste will still be deliciously creamy and flavorful.
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How long does Pumpkin Pie Overnight Oats with Chia last in the fridge?
It keeps really well for up to 3 days when stored in an airtight container. Just give it a stir before eating to refresh the texture.
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Can I use quick oats instead of rolled oats?
You can, but quick oats absorb liquid faster and tend to become mushier. I recommend sticking to rolled oats for the best texture in this pumpkin pie overnight oats recipe.
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Is it okay to eat Pumpkin Pie Overnight Oats with Chia cold?
Yes! Overnight oats are designed to be enjoyed cold or at room temperature. However, if you prefer them warm, just give a quick zap in the microwave.
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How can I make this recipe lower in sugar?
Reduce or omit the maple syrup and choose unsweetened yogurt and milk. You can add natural sweetness later if needed by incorporating fresh fruits or a drizzle of honey.
Final Thoughts
This Pumpkin Pie Overnight Oats with Chia Recipe has become my go-to if I want something that feels like a little treat but is actually nourishing and quick to prepare. I love sharing it with friends who are surprised by how filling and tasty overnight oats can be when done right. I hope you give it a try and that it brings as much joy to your mornings as it does to mine—because nothing beats waking up to a breakfast that’s already waiting for you, smelling like fall in a jar!
Print
Pumpkin Pie Overnight Oats with Chia Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 5 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
This Pumpkin Pie Overnight Oats with Chia is a thick, creamy, and protein-packed breakfast perfect for fall mornings or anytime you crave a comforting, nutritious meal. Combining greek yogurt, pumpkin puree, oats, chia seeds, and warm pumpkin pie spice, it offers a naturally sweetened, make-ahead breakfast that’s both delicious and wholesome.
Ingredients
Base Ingredients
- ¼ cup (56g) plain nonfat Greek yogurt (or use vanilla Greek yogurt)
- ½ cup (120g) unsweetened vanilla almond milk (or any milk)
- ¼ cup (61g) pumpkin puree
- 1-2 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
Dry Ingredients
- ½ cup (48g) rolled oats (gluten free if desired)
- 2 teaspoons chia seeds
- ½ teaspoon pumpkin pie spice
Instructions
- Combine wet ingredients: In a medium bowl, mix together the Greek yogurt, almond milk, pumpkin puree, vanilla extract, and 1 tablespoon of maple syrup until the mixture is smooth and well combined.
- Add dry ingredients: Stir in the rolled oats, chia seeds, and pumpkin pie spice until evenly distributed throughout the mixture. Taste the mixture and add more maple syrup if you prefer it sweeter.
- Refrigerate overnight: Pour the mixture into a glass jar or container with a lid. Place it in the refrigerator for at least 4 hours or ideally overnight to allow the oats and chia seeds to absorb the liquid and soften, creating a creamy texture.
- Serve: Enjoy your pumpkin pie overnight oats straight from the jar or transfer to a bowl. Optionally, top with nuts, seeds, or fresh fruit as desired.
Notes
- These overnight oats are thick and creamy with a natural sweetness from the maple syrup and pumpkin puree.
- Greek yogurt boosts protein content, making this a filling breakfast option.
- You can easily make this recipe vegan by using plant-based yogurt and maple syrup.
- Feel free to adjust the sweetness and spices according to your taste preferences.
- This recipe is ideal for meal prep and can be kept refrigerated for up to 3 days.
- Top with nuts, seeds, or fresh fruit to add texture and extra flavor as you like.
Nutrition
- Serving Size: 1 jar
- Calories: 274 kcal
- Sugar: 9.7 g
- Sodium: 50 mg
- Fat: 6.5 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 5.2 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10.3 g
- Protein: 14 g
- Cholesterol: 5 mg
