Pumpkin Chocolate Chip Overnight Oats are packed with protein and filled with pumpkin, warm spices, and chocolate chips. Like a delicious pumpkin cookie in oatmeal form!
author’s note
5-Minute, Cookie Vibes in a Jar!
I love overnight oats for a quick breakfast. I’ve shared so many versions, like Overnight Oats with Chia Seeds, Brownie Batter Overnight Oats, and Peanut Butter Overnight Oats.
When fall shows up, I want pumpkin in everything. I set out a row of jars on Sunday night, open a can of pumpkin, and pull out the warm spices. A few jars get mini chocolate chips for the kids. Mine gets a sprinkle of chopped nuts. Mornings are busy with school drop-off, so I grab a jar, splash in a little milk, and I’m set.
That is how Pumpkin Overnight Oats was born in my kitchen. It tastes like a pumpkin chocolate chip cookie in oatmeal form and feels like a little treat at breakfast.
Ingredients
- Almond Butter: Use your favorite almond or nut butter. I love slow-roasted almond butter.
- Milk: Any kind works; my favorite is vanilla almond milk.
- Oats: Old-fashioned oats are best; steel-cut and quick oats can get too mushy.
- Maple Syrup: You can swap this for honey or agave nectar.
- Vanilla: This is optional, but it adds great flavor.
- Cinnamon and Pumpkin Pie Spice: These are important for that classic pumpkin pie flavor.
- Canned Pumpkin: Use 100% pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
Quick Tip
Pumpkin Pie Spice is a mix of cinnamon, nutmeg, ginger, cloves, and allspice. You can use my recipe to make it yourself or use the individual spices in these Pumpkin Overnight Oats.
How To Make Pumpkin Chocolate Chip Overnight Oats
- Combine Ingredients: Mix all the ingredients in a bowl or jar.
- Stir and Adjust: Stir well and add more sweetener if needed.
- Chill: Refrigerate overnight or for at least 30 minutes.
- Serve: Enjoy the pumpkin overnight oats cold from the fridge with extra chocolate chips. You can also microwave them before serving if you prefer them warm.
Storage
These overnight oats will last up to 5 days in the refrigerator. Store them in airtight containers to keep them fresh.
Meal Prep: Make multiple servings at once and store in individual containers
More Meal Prep Oats:
Breakfast
Overnight Steel Cut Oats Recipe
Breakfast
Cheesecake Overnight Oats
Breakfast
Oatmeal Bars
Breakfast
Baked Oatmeal
Pumpkin Overnight Oats
Video
Equipment
- Small bowl or jar or plastic container
Ingredients
- 2 tablespoons slow-roasted creamy almond butter see note 1
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup or agave or honey, see note 2
- 1/4 cup canned pumpkin not pumpkin pie filling
- 2/3 cup unsweetened vanilla almond milk or milk of choice
- 1/2 cup old-fashioned oats see note 3
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 2 tablespoons dark chocolate chips or milk chocolate chips
Instructions
- In a small bowl, jar, or plastic container, add almond butter, vanilla extract, syrup, pumpkin, milk, oats, cinnamon, pumpkin pie spice, salt, and chocolate chips.
- Stir until all ingredients are well incorporated. Taste mixture and add additional syrup if desired.
- Cover and refrigerate overnight or until sufficiently cooled and thickened. (Sometimes I’ll even make them in the morning—they are great even after 30 minutes in the fridge.)
- Enjoy these softened oats, cold and straight out the fridge, garnished with a few extra chocolate chips if desired. Oats can also be warmed through.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
- Chocolate Chip: Mix in mini chocolate chips and sprinkle some on top for a pumpkin chocolate chip cookie flavor.
- More Topping Ideas: Try adding pumpkin pie spice, coconut flakes, dried cranberries, pumpkin seeds, or chopped pecans/walnuts.
- Vegetarian/Vegan: Use plant-based milk and use maple syrup to sweeten pumpkin overnight oats.
- Gluten-Free: Make sure all ingredients, especially oats, are made gluten-free.
- Dairy-Free: Choose plant-based milk and dairy-free chocolate chips for your pumpkin pie overnight oats.
I LOVE overnight oats and cannot way to try some of your recipes…Thanks for sharing!
Such a fun fall flavor for overnight oats! Yum!
What a yummy meal to wake up to! 🙂
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.
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.
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!
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? 😉
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!!
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!
Yum! Apparently I need to jump on the overnight oats bandwagon. Definately going to try this!