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Pumpkin Pie Overnight Oats

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A no-cook, cozy breakfast featuring pumpkin puree, oats, and warm spices. These Pumpkin Pie Overnight Oats offer all the flavors of fall in a creamy, nutritious, and convenient make-ahead meal.

Ingredients

  • 1/2 cup rolled oats (old-fashioned)
  • 1/2 cup milk (dairy or plant-based like almond, oat, or soy)
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 2 tbsp Greek yogurt or plant-based yogurt (optional)
  • 1–2 tsp maple syrup or honey (adjust to taste)
  • 1/4 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger (optional)
  • 1 pinch ground cloves or allspice (optional)
  • Pinch of salt
  • Optional toppings: pumpkin seeds (pepitas), chopped nuts, chopped dates or raisins, toasted coconut, nut butter, chia seeds, extra yogurt

Instructions

  1. In a jar or container, combine rolled oats, milk, pumpkin puree, yogurt (if using), maple syrup or honey, vanilla extract, cinnamon, nutmeg, ginger, cloves (if using), and salt.
  2. Stir or shake well until the mixture is fully combined.
  3. Adjust the milk amount based on desired consistency — less for thicker oats, more for thinner.
  4. Seal the container and refrigerate for at least 4–6 hours or overnight.
  5. In the morning, stir the oats. Add more milk if the mixture is too thick.
  6. Top with desired toppings like pumpkin seeds, nuts, fruit, nut butter, or extra yogurt. Enjoy cold or gently warmed.

Notes

  • Best if refrigerated overnight for full flavor and soft oats.
  • Oats will keep for 2–3 days in the fridge.
  • Warm in microwave for 30–60 seconds if preferred.
  • Use gluten-free oats if following a gluten-free diet.
  • Add chia seeds for a thicker texture and fiber boost.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-pie-overnight-oats/