Pumpkin Spice Overnight Oats (Easy Fall Breakfast)

Fall mornings just got easier. These pumpkin spice overnight oats taste like pumpkin pie in a jar — creamy, cozy, and warming — but they take ten minutes to prep the night before and zero cooking. Wake up, grab a spoon, and enjoy.

Why You Will Love This Recipe

Overnight oats are the ultimate meal-prep breakfast: no stove, no microwave, no morning effort. Pumpkin puree makes them thick and velvety, Greek yogurt adds protein to keep you full, and real pumpkin spice brings all the autumn flavor without a sugary coffee-shop price tag.

Ingredients

• 1 cup old-fashioned rolled oats
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup Greek yogurt (plain or vanilla)
• 3/4 cup milk (dairy or oat milk)
• 2 tablespoons maple syrup, plus more to taste
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon chia seeds (optional, for thickness)

For topping

• Chopped pecans or walnuts
• A dollop of whipped cream or yogurt
• Extra sprinkle of pumpkin pie spice
• Drizzle of maple syrup

Directions

1. Mix. In a medium bowl (or directly in two mason jars), whisk together the pumpkin puree, yogurt, milk, maple syrup, pumpkin pie spice, vanilla, and salt until smooth.
2. Add oats. Stir in the rolled oats and chia seeds until everything is evenly combined.
3. Chill. Divide between two jars or containers, cover, and refrigerate at least 8 hours or overnight. The oats soften and soak up all that pumpkin-spice goodness.
4. Serve. In the morning, stir well. Add a splash of milk if you like it looser. Top with pecans, a dollop of yogurt or whipped cream, an extra dusting of spice, and a maple drizzle.

Pro Tips

• Use old-fashioned rolled oats, not instant or steel-cut — the texture is far better.
• Make sure your pumpkin is pure puree, not pie filling (which is pre-sweetened and spiced).
• These keep 4 days in the fridge, so double the batch for the whole week.
• Warm them up if you prefer: microwave 60-90 seconds and stir.

Frequently Asked Questions

Can I make these dairy-free?

Absolutely. Use coconut yogurt and oat or almond milk — the result is just as creamy.

How long do overnight oats last in the fridge?

Up to 4 days in sealed jars, which makes them perfect for weekly meal prep.

Can I use fresh pumpkin instead of canned?

Yes — roast and puree it until silky smooth. Canned puree is simply more consistent and convenient.