Pumpkin Overnight Oats

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Pumpkin Overnight Oats, packed with protein, flavored with pumpkin and spice, and chocolate chips mixed in are like a delicious pumpkin chocolate-chip cookie in oatmeal form!

Overhead image of Pumpkin Overnight Oats.

Pumpkin Overnight Oats

Pumpkin Overnight Oats are so easy to put together and taste amazing — like fall in a jar! Between the pumpkin, pumpkin pie spice, and cinnamon, these oats smell like the batter for pumpkin chocolate chip cookies. Throw in a few chocolate chips and it’s basically like eating cookie dough for breakfast. That may be a bit of a stretch there, since we aren’t adding in cups of sugar or butter, but the scent and flavors are definitely there. 

Pumpkin Overnight Oats are packed with good-for-you ingredients — almond butter, cinnamon, old-fashioned oats, pumpkin, and almond milk. They’re also very satiating, thanks to the good balance of fats, proteins, and carbs in the ingredients. 

Image of the almond butter that goes into Pumpkin Overnight Oats.

Pumpkin Overnight Oats ingredients

  • Almond Butter. This adds loads of flavor to the oats. It also helps ensure these oats are filling and adds good fats and proteins. I recommend using an almond butter you enjoy eating straight from the jar (if you don’t like the flavor from the jar, you likely won’t enjoy the flavor it adds to the oats). I recommend using an almond butter that is slow roasted, since the almonds will be more flavorful if they’ve been roasted first.
  • Milk. Whatever milk you enjoy will work great in these pumpkin overnight oats. I like unsweetened vanilla almond milk best.
  • Oats. The type of oats you use matters; we like oldfashioned oats the best. Steel-cut oats don’t soften as well and quick oats become overly mushy.
  • Maple syrup. This is my favorite sweetener to add to overnight oats. Honey and agave nectar are great alternative sweeteners to use (at a 1:1 ratio with maple syrup).
    • Depending on how sweet you like your breakfast, you can scale the amount added into the oats up or down. I’d recommend at least 1 tablespoon and up to 2 tablespoons for a sweeter breakfast. Liquid stevia can be used in place of maple syrup for a natural zero-calorie sweetener.
  • Vanilla. Vanilla adds a nice flavor to the oats. It’s not entirely necessary, so don’t worry if you don’t have any on hand.
  • Salt. Salt helps intensify flavors and balance all the ingredients in Pumpkin Overnight Oats.
  • Cinnamon and Pumpkin pie spice. This spice combination is what contributes to the classic pumpkin pie flavor of these overnight oats. Feel free to scale up or down the amount of these spices you use. For a milder flavor, use 1/4 teaspoon of each. 
    • Pumpkin Pie Spice is a blend of spices including cinnamon, nutmeg, ginger, cloves, and allspice.
  • Canned pumpkin. Don’t confuse this with pumpkin pie filling, which has added spices and sugar. Grab 100% pure canned pumpkin for these overnight oats.

Process shots-- images of all the ingredients in a bowl, being mixed to combine, and then transferring them to a jar to chill.

Toppings

We like to keep these oats simple, and just add miniature chocolate chips into the mix and a sprinkle on top. The miniature chocolate chips complement the pumpkin flavor, reminiscent of a pumpkin chocolate chip cookie.

If you aren’t a fan of chocolate and pumpkin together, simply leave out the chocolate chips — no other changes necessary! 

Other topping options: An additional sprinkle of pumpkin pie spice, a handful of unsweetened coconut flakes, dried cranberries, pepitas, coarsely chopped pecans and/or walnuts are all good ways to take it up a notch.

Image of Pumpkin Overnight Oats with a spoonful being taken out of it.

Recipe notes

  • Overnight oats are meant to be eaten cold in the morning. As they soak overnight, the oats become soft and creamy, similar to muesli. That said, if you prefer them warm, you can certainly warm them up in the morning on the stovetop or in the microwave.
  • Dietary customizations:
    • Vegetarian: Use a plant-based milk.
    • Vegan: Use a plant-based milk and maple syrup or agave for sweetener.
    • Gluten free: The ingredients called for in these overnight oats are naturally gluten free, but make sure to check all your ingredient labels (especially the oats) to verify they weren’t processed in a facility with gluten.
    • Dairy free: Use a plant-based milk and dairy-free chocolate chips.
  • Serving Size. This recipe makes one large serving for a big (and filling) breakfast. If you’ want a lighter breakfast or a snack option, just eat half of the recipe and save the other half for another time.

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Pumpkin Overnight Oats

5 from 16 votes
Pumpkin Overnight Oats, packed with protein, flavored with pumpkin and spice, and chocolate chips mixed in are like a delicious pumpkin chocolate-chip cookie in oatmeal form!
Print Recipe

Pumpkin Overnight Oats

5 from 16 votes
Pumpkin Overnight Oats, packed with protein, flavored with pumpkin and spice, and chocolate chips mixed in are like a delicious pumpkin chocolate-chip cookie in oatmeal form!
Course Breakfast, Snack, Vegetarian
Cuisine American, Vegetarian
Keyword pumpkin overnight oats
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 -2 servings
Calories 296kcal
Cost $2.81

Ingredients

  • 2 tablespoons slow-roasted creamy almond butter (See Note 1)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon maple syrup, agave or honey (See Note 2)
  • 1/4 cup (58g) canned pumpkin (not pumpkin pie filling)
  • 2/3 cup (155g) unsweetened vanilla almond milk (or milk of choice)
  • 1/2 cup (50g) old-fashioned oats
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • Pinch of salt
  • 2 tablespoons dark or milk chocolate chips

Instructions

  • PREP THE OATS: In a small bowl, mason jar, or plastic container, place the almond butter, vanilla extract, maple syrup, pumpkin, milk, oats, cinnamon, pumpkin pie spice, salt, and chocolate chips.
  • STIR: Stir until all ingredients are well incorporated. Taste the mixture and add any additional maple syrup if desired.
  • CHILL: Cover and refrigerate overnight or until sufficiently cooled and thickened. (Sometimes I'll even make them in the morning, get ready, and then go eat them -- they are great even after 30 minutes in the fridge)
  • ENJOY: Enjoy these softened oats, cold and straight out the fridge, garnished with a few extra chocolate chips if desired. If desired, oats can be warmed through in the morning.

Video

Recipe Notes

As written, these overnight oats are quite creamy. If you'd rather have them thicker, add a few tablespoons of additional oats and/or 1-2 tablespoons chia seeds.
Note 1: Use an almond butter that you enjoy eating straight out of the jar. We like using an almond butter made with slow-roasted almonds and sea salt.
Note 2: Scale the sweetener up or down to personal preference -- you may not even want any! We prefer 1 tablespoon maple syrup; use 2 tablespoons for more sweetness. Alternatively, use 1/4 teaspoon liquid stevia drops for a zero-calorie sweetener.
Store overnight oats in the fridge for up to 3 days.

Nutrition Facts

Serving: 2servings | Calories: 296kcal | Carbohydrates: 35.3g | Protein: 7.7g | Fat: 13.9g | Sodium: 66mg | Fiber: 5.5g | Sugar: 15.9g

DID YOU MAKE THIS RECIPE?

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One commenter said These are the best overnight oats I’ve ever had. I shared this recipe with my sister and she loved them too. Thank you for a great pumpkin breakfast!
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Recipe Rating




41 Comments

  1. 5 stars
    These overnight oats look amazing, Chelsea! I have several of your other oats recipes pinned, and each one looks better than the next. I love the pumpkin and chocolate chip flavors in here!

  2. I just had overnight oats for the first time this week (yea, I’m a bit slow!) and now I’m converted. These are definitely next on my list of flavours to make!!

  3. What a fun breakfast treat that’s healthy too! I made some pumpkin overnight oats the other day, but next time I think I’ll have to add chocolate! Why not, right? 😉

  4. I love overnight oats cause you wake up and your breakfast is all ready for you 🙂 NO work needed! I have all this stuff right now, so the chances of me making this for breakfast tomorrow is quite high! Pumpkin and chocolate go so well together! Thanks for the recipe Chelsea!

  5. 5 stars
    I lllooovvveee these oats! What a great way to incorporate pumpkin into your breakfast cereal! Pumpkin and oats are so healthy for you, it’s a perfect way to start the day.

  6. Helloooo gorgeous! Love the pumpkin in here. And only use Silk almond milk in our house. It’s almost like a treat!
    And overnight oats are such a fav around our house and loving the fall inspired oats here.

  7. 5 stars
    Oh man Chelsea, you and these overnight oats! They are haunting me! I actually just opened up a big ole can of pumpkin puree though and have a bunch leftover, so I’ll have to try this ASAP! It’s like fall in a jar.

    1. So glad to have you! Thanks Becky! Chia seeds would be an awesome addition to these! You can add what you want, I’d say maybe a tablespoon or two! Hope that helps 🙂

      1. Thanks!! 😉 also, I wanted to ask…I have Old fashion *extra thick* rolled oats. Will it still work with those and Do I still use the same amount of oats in this recipe?

  8. 5 stars
    I just had these this morning and they were the best overnight oats I’ve ever had. Going to try the rest of yours now. Thanks for such a delicious and easy recipe. I followed it exactly and loved it.

  9. Is this just enough for one morning? Could you triple the recipe for 3 or 4 servings or will it not keep that long? Just seemed like a lot to just have one breakfast from it.

    1. You can definitely triple the recipe and divide it into different covered containers and store in the fridge. I don’t like them much after 3-4 days though..

  10. 5 stars
    These are the best overnight oats I’ve ever had. I shared this recipe with my sister and she loved them too. Thank you for a great pumpkin breakfast!

  11. Just tried this recipe this morning.. Best overnight oats I’ve ever had!! I added a pinch of sugar to sweeten but other than that they were so yummy!

  12. This is my new favorite breakfast! I had to make a few edits to make it a little more weight watchers friendly. Got it down to eight smart points with these changes:
    – I replaced one of the tablespoons of peanut butter with an extra tablespoon of pumpkin
    – I replaced the honey or maple syrup with a packet of Splenda
    – I replaced the chocolate chips with a tablespoon unsweetened cocoa powder
    – I just used regular skim milk because I prefer it over the alternatives

    1. You can definitely make your own 🙂 For 1 teaspoon pumpkin pie spice, substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg.

  13. 5 stars
    The boyfriend and I devoured your recipe this morning! Added some unsweetened coconut flakes for added crunch. Sublime.

    We are new fans of yours 🙂

    1. I’m thrilled you both enjoyed these oats! 🙂 Thank you so much Connie! And so happy to have you both following along 🙂

  14. 5 stars
    Please adjust the calories for this recipe. When I input the recipe into my livestrong tracker, I am getting 587 calories for the recipe (this includes 1/2 scoop of Spirutein protein powder, which is only 50 cal)

    The recipe is delicious. I will definitely make again.

    1. Where are you seeing printed calories on this recipe? I haven’t published any. I’m glad you like these oats!

  15. Just put mine in the fridge for tomorrow and while I’m sure it’ll taste great, the calories are pretty steep for me (over 550!)! Just think people should be wary and not assume this is “healthy” just because it has healthy ingredients. I suppose it depends on your needs, goals, etc. I’m a good weight but wouldn’t stay that way if I ate these often! Still, thank you for a delicious sounding recipe, I’m liking forward to tomorrow morning!

  16. 5 stars
    I’ve made this like 4 times already, I seriously eat it every other day it’s so amazing thank you so much for the recipe

  17. I don’t have almond butter in the house, but it pains me to add peanut butter to this with all the extra calories. Wondering if you think chocolate pb2 or regular pb2 might work? I’d just add 2 tablespoons of that to the mix.

  18. 5 stars
    Hi Chelsea, So glad I found your awesome blog. I made these today w/ peanut butter and threw in the protein powder and a few raisins…. Yum! I ate a portion of it with some plain yogurt, to break up the sweetness. Sooo good! Thanks for the great recipe! ((hugs!))

    1. Oh I love hearing that! I’m so happy these were a hit and the raisin addition sounds delicious 🙂 Thanks for the comment Kathy!

  19. This is so good! Just made this as a last-minute lunch for today, and eating it right now! I didn’t have any red bell peppers, so I added tomatoes instead, and used frozen corn and canned black beans. I’m sure it’d taste even better fresh, but this is great for a quick meal! Thanks for sharing.

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