One of my favorite fall habits is stirring together a jar of overnight oats before heading to bed. As the evenings turn cooler, there’s something especially comforting about leaning into pumpkin and warm spices—even when breakfast is served cold.
While the oats rest in the fridge, the pumpkin, maple syrup, and spice meld into a creamy, pie-like mixture that feels quietly indulgent by morning.
Lately, this pumpkin version has been on repeat. It’s thick, nourishing, and full of cozy fall flavor, yet simple enough to make on even the busiest nights.
With just a few minutes of prep, you’re rewarded with a ready-to-go breakfast that tastes like autumn in a jar and keeps you satisfied well into the day.
For Pumpkin Pie Overnight Oats
- Greek Yogurt – This adds creaminess and boosts the protein, helping make the oats thick, satisfying, and filling.
- Almond Milk – Keeps the oats soft and spoonable while adding light vanilla flavor. Any milk works well here.
- Pumpkin Purée – The star ingredient that gives these oats their pumpkin pie flavor and cozy fall feel.
- Maple Syrup – Naturally sweetens the oats and pairs perfectly with pumpkin and warm spices.
- Vanilla Extract – Enhances the sweetness and rounds out the overall flavor.
- Rolled Oats – The base of the recipe. They absorb the liquid overnight and create a hearty, chewy texture.
- Chia Seeds – These help thicken the oats as they rest and add fiber and healthy fats.
- Pumpkin Pie Spice – Brings all the classic fall flavors together with cinnamon, nutmeg, and warming spices.
Easy Pumpkin Spice Overnight Oats with Chia
These pumpkin-spiced overnight oats are thick, creamy, and designed for easy mornings. Greek yogurt adds protein and richness, chia seeds help create a pudding-like texture, and maple syrup brings gentle sweetness.
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Servings: 1
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Ingredients
- ¼ cup (56g) plain nonfat Greek yogurt (vanilla works too)
- ½ cup (120g) unsweetened vanilla almond milk (or any milk)
- ¼ cup (61g) pumpkin purée
- 1–2 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- ½ cup (48g) rolled oats (gluten-free if needed)
- 2 teaspoons chia seeds
- ½ teaspoon pumpkin pie spice
Instructions
- In a medium bowl, whisk together the Greek yogurt, almond milk, pumpkin purée, vanilla extract, and 1 tablespoon of maple syrup until smooth.
- Add the oats, chia seeds, and pumpkin pie spice. Stir well to combine. Taste and stir in additional maple syrup if desired.
- Transfer the mixture to a jar or airtight container. Refrigerate for at least 4 hours or overnight. Makes one serving.
- No pumpkin pie spice on hand? Use ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon ginger, and a very small pinch of ground cloves or allspice.
- Vegan option: Substitute a dairy-free yogurt for the Greek yogurt.
- Can I make this dairy-free or vegan?
Yes! Swap the Greek yogurt for your favorite plant-based yogurt and use a plant-based milk. It’s still creamy, cozy, and delicious—no one will miss the dairy. - How sweet should I make it?
Start with 1 tablespoon of maple syrup and taste. If you like it sweeter, add a little more. The pumpkin and spices already give plenty of cozy flavor. - Can I make more than one serving at a time?
Absolutely. Just multiply the ingredients and divide into jars. They’ll keep in the fridge for 3–4 days, ready to grab-and-go all week. - What if I don’t have pumpkin pie spice?
No problem! Mix ½ tsp cinnamon, ⅛ tsp nutmeg, ⅛ tsp ginger, and a tiny pinch of cloves or allspice. Your oats will still taste like fall in a jar. - Can I eat it warm instead of cold?
Yes! Heat gently in a saucepan or microwave. You can even add a splash more milk if it’s too thick after chilling.
