Home > Breakfast > Pumpkin Overnight Oats Pumpkin Overnight Oats June 1, 2020 | 41 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 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. 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 old–fashioned 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. 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. 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. More overnight oats recipes Peanut Butter Overnight Oats tastes like a Reese’s cup! Cookie Dough Overnight Oatmeal with peanut butter Almond Joy Overnight Oatmeal with coconut flakes Cheesecake Overnight Oats two versions — strawberry and peanut butter Peach Overnight Oats with a quick streusel FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Overnight Oats 5 from 16 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Pumpkin Overnight Oats 5 from 16 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 Ingredients2 tablespoons slow-roasted creamy almond butter (See Note 1)1/2 teaspoon vanilla extract1 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 oats1/2 teaspoon ground cinnamon1/2 teaspoon pumpkin pie spicePinch of salt2 tablespoons dark or milk chocolate chips InstructionsPREP 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 NotesAs 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 FactsServing: 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? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.