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 Recipe
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.
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
So, so glad to hear it!! And love hearing your WW changes 🙂 Thanks for the comment!
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!
That is SO great to hear! So happy these were the best! Thank you Cait!
This was sooo good!! Definitely being added to my breakfast rotation. 🙂
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!
Thanks for the recipe. Looks awesome! What kind of container do you put them in over night? Does it need to be sealed?
I like to put mine in a small canning jar or small Tupperware! And yes sealed 🙂
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.
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..
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.
That’s so great to hear!! Thanks for the comment Chloe 🙂 Have a wonderful weekend!
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!!
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 🙂
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?
My sis and I are always looking for more oatmeal’s to try. Besides, what can go wrong with pumpkin and chocolate chips?
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.