Pumpkin Pie Overnight Oats (Easy Fall Breakfast)

Published Oct 28, 2025

This post may contain affiliate links. Please read our disclosure policy.

This pumpkin pie overnight oats recipe brings all the cozy fall flavor of your favorite dessert straight to the breakfast table. It’s creamy and filled with pumpkin spice goodness – but made with wholesome ingredients you can feel good about! Whether you’re prepping for a busy week or just want a cozy fall breakfast that feels a little special, these oats are the perfect make-ahead treat.

Pumpkin pie overnight oats in a glass jar topped with chopped honey roasted pecans and maple-sweetened greek yogurt.

Why You’ll Love This Recipe

Fall mornings just got easier, y’all! Imagine starting your day with something that tastes like pumpkin pie but fuels you like a healthy protein bowl. That’s what this recipe is all about! High protein overnight oats are creamy and filling and, for this recipe, are perfectly spiced with real pumpkin puree and warm pumpkin pie spice. They’re the kind of healthy pumpkin breakfast that feels indulgent but won’t weigh you down, and they’re so simple to throw together the night before. Just stir, chill, and enjoy.

I tested this with both Greek yogurt and coconut yogurt, and honestly both turn out silky and pudding-like, but the dairy-free version adds a subtle coconut flavor that pairs beautifully with pumpkin spice.

For more easy breakfasts like this, try these High Protein Breakfast Ideas. And if you love all things pumpkin, my Pumpkin Pie Low Carb Yogurt Bark is another fall favorite you’ve got to try.

Ingredients You’ll Need

Ingredients for pumpkin pie overnight oats on a light colored counter in decorative bowls including oats, unsweetened almond milk, pumpkin puree, greek yogurt, vanilla protein powder, chia seeds, pure maple syrup, pumpkin pie spice, and vanilla extract.

Here’s what you’ll need to make these creamy overnight oats:

Gluten-free old-fashioned rolled oats: Bob’s Red Mill oats hold their shape and stay tender.
Unsweetened almond milk: Keeps the oats light, dairy-free, and smooth. Use whatever type of milk you like here.
Pumpkin puree: Real pumpkin brings that classic flavor and creamy texture.
Greek yogurt: Adds protein and richness.
Vanilla protein powder: Turns this into high protein pumpkin oats that satisfy all morning.
Chia seeds: Help thicken the oats and add fiber.
Pure maple syrup: For natural sweetness and that cozy fall flavor.
Pumpkin pie spice: The heart of that nostalgic pumpkin pie taste.
Vanilla extract: Adds depth and warmth.
Topping: Maple-sweetened Greek yogurt and chopped honey roasted pecans for crunch and extra flavor.

Pro Tip: Use 100% pumpkin puree, not pumpkin pie filling. The filling already contains sugar and spices, which can throw off the flavor balance.

Want to make this a dairy-free overnight oats recipe? Just swap the Greek yogurt for coconut or almond milk yogurt. It keeps the same texture and makes the oats fully plant-based.

How to Make Pumpkin Pie Overnight Oats

Mixing bowl with almond milk, pumpkin puree, Greek yogurt, protein powder, chia seeds, maple syrup, pumpkin pie spice, vanilla extract, and salt.

Step 1: In a large bowl, whisk together the almond milk, pumpkin puree, Greek yogurt, protein powder, chia seeds, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt until smooth.

Mixing bowl with almond milk, pumpkin puree, Greek yogurt, protein powder, chia seeds, maple syrup, pumpkin pie spice, vanilla extract, and salt mixed together.

Step 2: Stir in the rolled oats until everything is evenly combined.

Glass jars filled with pumpkin pie overnight oats topped with maple-sweetened Greek yogurt and chopped honey roasted pecans on a wooden board, with a pink backdrop and fall baking ingredients in the background.

Step 3: Divide the mixture into jars or airtight containers. Cover and refrigerate for at least 6 hours, or overnight, to let the oats soften and thicken.

Overhead-shot of pumpkin pie overnight oats topped with maple-sweetened Greek yogurt and chopped honey roasted pecans on a wooden board, with a pink backdrop and fall baking ingredients in the background.

Step 4: Before serving, stir and check the texture. If it’s too thick, add a splash of milk to loosen it up. Top each jar with Greek yogurt mixed with maple syrup and a handful of chopped pecans.

Mac’s Pro Tip

Storage & Meal Prep Tips

These oatmeal in a jar breakfasts are perfect for fall meal prep. Store them in the fridge for up to 5 days in sealed jars or containers.
The oats will thicken as they sit, so give them a stir and a splash of milk before eating. They’re great for work mornings, travel, or busy school days and they taste even better once the spices settle in overnight.

Close-up of pumpkin pie overnight oats in glass jars topped with maple-sweetened Greek yogurt and chopped honey roasted pecans on a wooden board, with a pink backdrop and fall baking ingredients in the background.

Recipe FAQs

Can I make these oats dairy-free or vegan?

Yes! Use dairy-free yogurt and your favorite plant-based milk to make dairy-free overnight oats that are still creamy and satisfying.

Can I use steel-cut oats instead of rolled oats?

Steel-cut oats won’t soften the same way overnight, so stick with rolled oats for this recipe.

Can I use flavored protein powder?

Absolutely! Vanilla or pumpkin spice protein powder works beautifully here.

How can I make these oats extra creamy?

Try a mix of almond milk and coconut milk, or stir in extra Greek yogurt before serving for a richer texture.

These gluten-free pumpkin oats are a hug in a jar! They’re simple to make, full of warm spice, and just right for busy mornings or slow weekends. Whether you’re grabbing breakfast on the go or sipping coffee at home, this pumpkin spice breakfast will make your fall mornings brighter.