These pumpkin pie overnight oats are creamy and full of protein and flavour, making them a nutritious way to start your day. This recipe only takes 5 minutes to prepare and can be chilled in the fridge overnight, making it the perfect breakfast for busy mornings!
I don’t know about you, but I love a quick and easy breakfast on busier mornings. Having something ready to go in the fridge, like these pumpkin overnight oats, makes sure I start my day with a healthy, protein-packed breakfast!
Overnight oats are so quick and easy to make. You just mix some ingredients together, pour them into jars and pop them in the fridge…how easy is that?
They are also so easy to customise to your liking. Don’t eat gluten? Use gluten-free oats. Don’t handle dairy well? Use almond milk and coconut yogurt instead. You can also swap out any spices or nuts for what you prefer, or leave the nuts out altogether. It’s all up to you!
Ingredients and Substitutions
- Rolled Oats – don’t use old-fashioned or steel-cut oats for this recipe, as they won’t absorb the liquid as well as rolled oats.
- Pumpkin pie spice – make your own pumpkin pie spice blend or see recipe notes on how to make 1 teaspoon for this recipe.
- Pumpkin puree – make your own or use store-bought canned pumpkin puree, not pumpkin pie filling!
- Milk – use dairy or dairy-free like almond, coconut, soy or nut milk.
- Yogurt – plain Greek yogurt or a dairy-free alternative like coconut yogurt.
- Vanilla – vanilla extract is for added flavour but it can be left out.
- Maple syrup – To add sweetness. Taste the oat mixture before pouring it into the jars to test the sweetness. Add more or less depending on your taste.
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How to Make Pumpkin Pie Overnight Oats
The printable recipe card below has the full ingredients list and instructions.
Whisk together yogurt, milk, maple syrup, and vanilla in a large bowl until well combined.
Mix in oats and pumpkin pie spice until fully combined. Divide the mixture into two 250ml glass jars or containers and place them in the fridge to chill for 4-24 hours.
To serve, add 1 tablespoon of yogurt on top, along with ½ the pecans, and a dusting of cinnamon. Add toppings to the second serving when you’re ready to eat it.
Pumpkin Pie Overnight Oats FAQ’s
Can I use dairy-free milk and yogurt?
Yes! Swap out dairy for dairy-free alternatives like coconut yogurt and almond milk.
Can I make this recipe gluten-free?
Yes!!! Use gluten-free oats to make this recipe gluten-free.
What type of oats do I use in this recipe?
Rolled oats are best. Don’t use old-fashioned or steel-cut oats for this recipe, as they won’t absorb the liquid as well as rolled oats.
More Fall Recipes & Inspiration
Pumpkin Pie Overnight Oats
Equipment
- Half Pint Jars 2 pack
Ingredients
- 1/2 cup plain greek yogurt
- 1 cup milk dairy or dairy free
- 3 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- ½ cup rolled oats
- 1 teaspoon pumpkin pie spice see notes
Toppings (optional)
- 2 tablespoons plain greek yogurt
- 1 tablespoon pecans crushed
- ¼ teaspoon ground cinnamon
Instructions
- In a large bowl, whisk together yogurt, milk, maple syrup and vanilla until well combined.
- Mix in oats and pumpkin pie spice until fully combined.
- Divide the mixture into two 250ml glass jars or containers and place them in the fridge to chill for 4-24 hours. This recipe makes 2 serves.
To Serve
- Add 1 tablespoon of yogurt on top, along with ½ the pecans, and a dusting of cinnamon. Add toppings to the second serving on the day.
Notes
- Pumpkin pie spice substitution: If you don’t have pumpkin pie spice, you can add: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon allspice, 1/8 teaspoon ground cloves.
- For extra protein, try adding a layer of greek yogurt. Add 1/2 a serving of overnight oats to a jar, add 1/2 cup greek yogurt, then top with the remaining serving of overnight oats.
Note: this will require a larger container. - Dairy-Free: Swap out dairy for dairy-free alternatives like coconut yogurt and almond milk.
- Gluten-Free: If you are gluten-free, use gluten-free rolled oats.
- Oats: Don’t use old-fashioned or steel-cut oats for this recipe, as they won’t absorb the liquid as well as rolled oats.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
