Craving cozy vibes without waking up early to cook? These pumpkin overnight oats deliver creamy, spiced comfort with zero morning effort. They’re packed with fiber, protein, and fall flavors you actually want to roll out of bed for. Grab a jar, stir, chill, and boom—autumn breakfast, unlocked.
1. Classic Pumpkin Pie Overnight Oats You’ll Crave On Repeat
This is the gold-standard version: creamy, cinnamon-warm, and sweet in that pumpkin-pie way—minus the sugar crash. It’s perfect for busy weekday mornings or those Saturdays when you want vibes without effort. Make a few jars at once and live your best fall life.
Ingredients:
- 1/2 cup old-fashioned rolled oats
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/3 cup pumpkin purée
- 2 tablespoons plain Greek yogurt
- 1 tablespoon pure maple syrup (adjust to taste)
- 1 tablespoon chia seeds
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon + 1/8 tsp nutmeg + 1/8 tsp ginger)
- Pinch of sea salt
- Optional topping: crushed pecans and a drizzle of maple
Instructions:
- Whisk the milk, pumpkin, yogurt, maple syrup, vanilla, spices, and salt until smooth.
- Stir in oats and chia seeds until everything looks evenly coated.
- Pour into a jar, cover, and refrigerate at least 4 hours, preferably overnight.
- In the morning, stir, add a splash of milk if thick, and top with pecans and maple.
Want it extra dessert-y? Add a dollop of whipped coconut cream. Meal prep 3–4 jars at once; they keep well for up to 4 days.
2. Maple Pecan Crunch With Sneaky Protein
Think pecan pie meets a cozy bowl of oats, with a protein boost that keeps you full till lunch. The maple-kissed crunch on top? Honestly the best part. This one shines post-workout or on mornings when your to-do list looks aggressive.
Ingredients:
- 1/2 cup old-fashioned rolled oats
- 1/2 cup unsweetened milk of choice
- 1/3 cup pumpkin purée
- 1/2 scoop (about 15 g) vanilla protein powder
- 1 tablespoon chia seeds
- 1 tablespoon pure maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- Pinch of sea salt
- 2 tablespoons toasted pecans, chopped
- Optional: 1 tablespoon Greek yogurt for extra creaminess
Instructions:
- Combine milk, pumpkin, maple, yogurt (if using), and protein powder. Whisk to eliminate clumps.
- Stir in oats, chia, cinnamon, pumpkin pie spice, and salt.
- Chill in a lidded jar overnight.
- Top with toasted pecans right before eating so they stay crunchy.
Swap pecans for walnuts or pumpkin seeds if that’s your vibe. If your protein powder thickens things too much, add an extra splash of milk before serving.
3. Apple Cider Donut Oats (But Make It Healthy)
You know that nostalgic apple-cider-donut flavor? We brought it to breakfast and cut the sugar. Tart cider, warm spices, and pumpkin create a fall trifecta that tastes bakery-level good.
Ingredients:
- 1/2 cup old-fashioned rolled oats
- 1/3 cup pumpkin purée
- 1/2 cup unsweetened vanilla almond milk
- 2 tablespoons unsweetened apple cider (or apple juice)
- 1 tablespoon chia seeds
- 2 teaspoons almond butter
- 1 tablespoon maple syrup (or to taste)
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Pinch of clove and sea salt
- Optional topping: diced crisp apple and a dusting of cinnamon sugar
Instructions:
- Whisk milk, cider, pumpkin, almond butter, maple, and spices until smooth.
- Stir in oats and chia.
- Refrigerate overnight in a jar.
- Top with diced apple and a pinch of cinnamon sugar right before serving.
FYI: If you want stronger cider vibes, simmer 1/4 cup cider down to 2 tablespoons to concentrate, then cool before mixing. It’s the flavor hack you didn’t know you needed.
4. Chocolate Pumpkin Mocha Oats For Coffee People
Breakfast and coffee in the same jar? Say less. This one tastes like a cozy mocha with a pumpkin twist, and it keeps you alert without a second cup (okay, maybe later).
Ingredients:
- 1/2 cup old-fashioned rolled oats
- 1/2 cup unsweetened milk of choice
- 1/4 cup strong brewed coffee, cooled
- 1/3 cup pumpkin purée
- 1 tablespoon cocoa powder (or cacao)
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of sea salt
- Optional: 1 tablespoon mini dark chocolate chips
Instructions:
- Whisk milk, cooled coffee, pumpkin, cocoa, maple, vanilla, cinnamon, and salt until smooth.
- Stir in oats and chia.
- Chill overnight in a jar or meal-prep container.
- Top with chocolate chips if you believe in joy before 9 a.m.
Decaf works if you don’t do caffeine. For extra creaminess, stir in a spoonful of Greek yogurt in the morning.
5. Carrot Cake Pumpkin Oats With Creamy “Frosting”
We merged carrot cake and pumpkin pie, and the result tastes like fall baked goods in disguise. It sneaks in veggies, offers crunch, and hits that spice note hard. The faux frosting seals the deal.
Ingredients:
- 1/2 cup old-fashioned rolled oats
- 1/2 cup unsweetened milk of choice
- 1/3 cup pumpkin purée
- 1/3 cup finely grated carrot, squeezed dry
- 2 tablespoons raisins or golden raisins
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- 1 teaspoon freshly grated ginger (or 1/4 tsp ground)
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Pinch of sea salt
- 2 tablespoons toasted walnuts, chopped
- “Frosting”: 2 tablespoons Greek yogurt + 1/2 teaspoon maple syrup + drop of vanilla
Instructions:
- Combine milk, pumpkin, maple, ginger, and spices. Whisk until smooth.
- Stir in oats, chia, grated carrot, and raisins.
- Refrigerate overnight.
- Mix the yogurt, maple, and vanilla. Swirl on top, then add toasted walnuts to finish.
No walnuts? Use pecans or pumpkin seeds. If your carrot releases water, squeeze it in a paper towel first so your oats stay creamy, not watery—seriously, it matters.
6. Coconut Chai Pumpkin Oats That Taste Like A Cozy Escape
This jar delivers cafe-level chai spice with tropical creaminess from coconut. It’s dairy-free, naturally sweet, and perfect for sipping on a chilly morning walk. Think: sweater weather meets vacation.
Ingredients:
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light coconut milk (carton or canned light)
- 1/4 cup unsweetened almond milk (or more coconut milk)
- 1/3 cup pumpkin purée
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon chai spice blend (or 1/2 tsp cinnamon + 1/8 tsp cardamom + 1/8 tsp ginger + pinch clove)
- Pinch of sea salt
- 2 tablespoons unsweetened coconut flakes, toasted
- Optional: 1 teaspoon hemp hearts for extra protein
Instructions:
- Whisk coconut milk, almond milk, pumpkin, maple, vanilla, chai spice, and salt.
- Stir in oats, chia, and hemp hearts if using.
- Chill overnight.
- Top with toasted coconut before eating to keep the crunch alive.
Want it warmer? Microwave for 30–45 seconds and stir. The spices bloom and the coconut gets extra fragrant—IMO, the move on cold mornings.
Quick Tips For Perfect Pumpkin Overnight Oats Every Time
- Use thick pumpkin purée. If yours looks watery, strain it with a paper towel for 5 minutes.
- Stick with old-fashioned rolled oats for the best texture. Steel-cut stays too chewy, quick oats get mushy.
- Chia seeds = creamy magic. They thicken and add fiber, so don’t skip unless you adjust liquids down.
- Sweeten to taste. Your pumpkin, milk, and toppings change sweetness, so taste and tweak.
- Batch prep. Make 3–4 jars at once; they hold in the fridge up to 4 days.
- Jar size matters. Use a 12–16 oz jar so you have room to stir and add toppings.
Ready to fall in love with breakfast again? Mix up a few of these pumpkin overnight oats tonight and wake up to something that tastes like a hug in a jar. Your future, well-rested self will be very grateful—trust me.
