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 cookie in oatmeal form!

Pumpkin overnight oats topped with chocolate chips, prepared and ready for on-the-go enjoyment.

Pumpkin Overnight Oats

These Pumpkin Overnight Oats are not only effortless to prepare but also delightfully capture the essence of autumn in a jar! The combination of pumpkin, pumpkin pie spice, and cinnamon makes these oats reminiscent of Pumpkin Chocolate Chip Cookies. Adding a handful of chocolate chips transforms them into a breakfast treat similar to cookie dough. While they don’t contain heaps of sugar or butter, the aroma and flavors are strikingly similar.

Additionally, these oats are brimming with nutritious ingredients such as almond butter, cinnamon, old-fashioned oats, pumpkin, and almond milk, offering a satisfying balance of fats, proteins, and carbohydrates.

A jar of the preferred creamy almond butter used in this recipe.

Ingredients

  • Almond Butter: Adds flavor and makes oats filling with healthy fats and proteins. Use a slow-roasted almond butter with a taste you enjoy on its own.
  • Milk: Any preferred type works; unsweetened vanilla almond milk is recommended.
  • Oats: Old-fashioned oats are ideal; steel-cut oats don’t soften well and quick oats get too mushy.
  • Maple Syrup: Favorite sweetener, can be replaced with honey or agave nectar in a 1:1 ratio. Adjust sweetness to taste, with 1-2 tablespoons recommended. Liquid stevia is an alternative for a zero-calorie sweetener.
  • Vanilla: Enhances flavor, but optional in these pumpkin overnight oats.
  • Cinnamon and Pumpkin Pie Spice: Key for classic pumpkin pie taste, adjust quantity for desired flavor intensity.
  • Canned Pumpkin: Use 100% pure canned pumpkin, not pumpkin pie filling with added spices and sugar.

QUICK TIP

Pumpkin Pie Spice is a blend of spices including cinnamon, nutmeg, ginger, cloves, and allspice. You can also use our recipe, instead of buying the packaged mix, or add a blend of the individual spices to these Pumpkin Overnight Oats.

Ingredients used in this recipe added to a bowl, being mixed, then transferred to a jar for chilling.

How To Make Pumpkin Overnight Oats

  1. Combine Ingredients: Mix almond butter, vanilla extract, sweetener (maple syrup, agave, or honey), canned pumpkin, almond milk (or preferred milk), old-fashioned oats, cinnamon, pumpkin pie spice, salt, and chocolate chips in a bowl or jar.
  2. Stir and Adjust: Stir well and add extra sweetener if needed.
  3. Chill: Refrigerate the mixture overnight or for at least 30 minutes.
  4. Serve: Enjoy the pumpkin overnight oats cold from the fridge, garnished with extra chocolate chips. Optionally, warm them up before serving.

A spoonful of the finished pumpkin pie overnight oats, showcasing its delicious flavor and texture.

Variations

  • Simple Chocolate Chip: Add miniature chocolate chips into the mix and sprinkle on top for a pumpkin chocolate chip cookie flavor.
  • Additional Toppings: Enhance with a sprinkle of pumpkin pie spice, unsweetened coconut flakes, dried cranberries, pepitas, or coarsely chopped pecans/walnuts.
  • Vegetarian/Vegan: Use plant-based milk and sweeten with maple syrup or agave in these pumpkin overnight oats.
  • Gluten-Free: Ensure all ingredients, especially oats, are processed in a gluten-free facility.
  • Dairy-Free: Opt for plant-based milk and dairy-free chocolate chips in your pumpkin overnight oats.
  • Serving Size Adjustments: For a lighter meal or snack, consume half the portion and save the rest.

More Overnight Oats

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Pumpkin Overnight Oats

5 from 20 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!
Pumpkin overnight oats topped with chocolate chips, prepared and ready for on-the-go enjoyment.
Print Recipe

Pumpkin Overnight Oats

Pumpkin overnight oats topped with chocolate chips, prepared and ready for on-the-go enjoyment.
5 from 20 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 2 servings
Chelsea Lords
Calories 450kcal
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, jar, or plastic container, add 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: Almond butter: 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: Sweetener: 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: 450kcal | Carbohydrates: 63g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 110mg | Potassium: 466mg | Fiber: 9g | Sugar: 17g | Vitamin A: 4605IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 4mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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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5 from 20 votes (2 ratings without comment)

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Recipe Rating




45 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? πŸ˜‰

  4. I love overnight oats cause you wake up and your breakfast is all ready for you πŸ™‚ 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.

  8. My sis and I are always looking for more oatmeal’s to try. Besides, what can go wrong with pumpkin and chocolate chips?

  9. This is my first time here and these sound amazing! Can I add chia seeds to this?? If so, how much would you suggest? Thanks!!

    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 πŸ™‚

      1. Thanks!! πŸ˜‰ 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?

  10. 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.

  11. 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..

  12. 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!

  13. 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!

  14. 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 πŸ™‚ 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.

  15. 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 πŸ™‚

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

  16. 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!

  17. 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!

  18. 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

  19. 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.

  20. 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 πŸ™‚ Thanks for the comment Kathy!

  21. 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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