If you love anything pumpkin spiced, then you will LOVE this recipe. All the flavor of pumpkin pie in a healthy, fast and easy breakfast. These Pumpkin Overnight Oats are made the night before, so they are perfect for a busy morning getting the kids ready for school or can be eaten on the commute to work. However and whenever you eat them, they are our little way of saying hello to our favourite season.
As soon as the leaves start falling, we can start getting excited about all things pumpkin, right? We always make sure that we have a few cans of pumpkin puree in the cupboard to make pumpkin spiced desserts or breakfasts, as they are just super cosy and comforting. These overnight pumpkin oats are one of our favourite pumpkin recipes.
Overnight oats are our favourite breakfast when life gets a bit busy, as what's better than waking up to breakfast already made and waiting for you in the fridge? You just need 5 minutes (if that) in the evening to prepare these pumpkin spice overnight oats.
If you are looking for some more pumpkin recipes, try these: Healthy Pumpkin Bread, Pumpkin Porridge, Goat's Cheese and Pumpkin Salad or our delicious Carrot and Pumpkin Soup. You can also find more overnight oats recipes in our Overnight Oats (10 ways) post.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Oats - Rolled oats (old fashioned) are best for these pumpkin pie overnight oats.
- Pumpkin - We used canned pumpkin puree to make these pumpkin overnight oats, but fresh will work too. See below for how to use a fresh pumpkin.
- Yogurt - A good thick yogurt is best, like Greek yogurt.
- Milk - We used whole milk, but semi-skimmed (2%) will also work, as will dairy-free such as almond milk, cashew, oat milk or tiger nut.
- Maple syrup - Adds some nice sweetness. Honey can be used too.
- Spices - We wanted that lovely, warming spiced pumpkin taste, so we added cinnamon, ginger and nutmeg. You could also use a pumpkin pie spice blend.
Variations
The great thing about overnight oats, is that they are so adaptable - especially when it comes to the toppings.
We added some pumpkin seeds and pecans, but any nuts of seeds will work like walnuts, almonds, sunflower seeds and chia seeds.
For some color and extra sweetness, why not add some raisins or dried cranberries to these pumpkin overnight oats. You could mash some banana into the oats for extra natural sweetness too.
A drizzle of peanut butter, or any nut butter, is always a great addition and gives the pumpkin spice overnight oats a boost of protein too.
How to Make Pumpkin Overnight Oats - Step by Step
- Step 1: Put all of the ingredients into a big bowl or individual mason jars.
- Step 2: Give it a really good stir.
- Step 3: Divide between individual bowls or jars and put in the fridge overnight (or at least for 4 hours).
- Step 4: Sprinkle with chopped pecans before serving.
How to Make Pumpkin Puree
You can save yourself some time by using canned pumpkin puree, however if you want to make your own then it isn't that difficult. You could bake it in the oven, or boil it in a pan, which is what we do as it's much quicker.
- Cut the pumpkin in half and remove all the seeds, pulp and skin. Don't throw the seeds away, as you can save them to roast for snacks.
- Cube the pumpkin flesh into large pieces.
- Put the pumpkin cubes in a large saucepan full of water. Bring the water to a boil and simmer covered for 15-20 minutes or until the pumpkin is tender.
- Drain and leave it to cool down completely before putting it in a blender and blending until smooth.
You can store your pumpkin puree in the fridge for up to 1 week or freeze for up to 3 months.
Heating Pumpkin Overnight Oats
These pumpkin pie overnight oats are the perfect autumn morning meal, however on those cold autumn mornings you will probably want something a big more warming. So, why not heat up these overnight oats!
You can just put them in the microwave for 2 minutes or warm them on the hob. Why not try our Pumpkin Porridge Recipe too?
Extra Tips
- Give these oats a protein boost by adding a couple of tablespoon of chia seeds when mixing everything together or you can use protein powder too.
- Take these oats to another level by adding some dark chocolate chips just before serving.
- This isn't overly sweet, so if you like really sweet breakfasts, add some extra maple syrup.
- Add some extra flavor with some vanilla extract.
- Make this vegan by using coconut yogurt and almond/oat/cashew milk.
Frequently Asked Questions
We recommend using rolled oats (also called old-fashioned oats) rather than quick cook oats. This is because rolled oats are much thicker, compared to quick cook which are designed to cook quickly, and therefore get quite mushy when used for overnight oats. Steel cut oats are too thick and don't work in this either.
We keep ours in jars with lids or Tupperware containers, however a glass or mug will work too. The great thing about overnight oats is that they keep in the fridge for up to 5 days. So, you can make a big batch of these for breakfasts for the week. Just make sure that you store them in an airtight container.
More Oat Recipes
If you’ve tried this Pumpkin Overnight Oats, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Pumpkin Overnight Oats
Ingredients
- 60 g (0.75 cups) Rolled oats
- 160 ml (0.66 cups) Whole milk
- 4 tablespoon Plain yogurt
- 2 tablespoon Maple syrup
- 4 tablespoon Pumpkin puree
- 0.5 teaspoon Cinnamon
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
Instructions
- Put all of the ingredients in a large bowl and mix well.
- Divide between individual jars/bowls and put in the fridge overnight.
Recipe Tips
- Give these oats a protein boost by adding a couple of tablespoon of chia seeds when mixing everything together.
- Take these oats to another level by adding some dark chocolate chips just before serving.
- This isn't overly sweet, so if you like really sweet breakfasts, add some extra maple syrup.
- Make this vegan by using coconut yogurt and almond/oat/cashew milk.
- To ensure this recipe is definitely gluten free, use oats that are certified gluten free.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Kirsty says
I've never tried pumpkin before, but I do love overnight oats as it's a great breakfast. It's amazing that you got to see the cows and a birth must have been incredible to witness. Nature at its finest x
Kayleigh Bestwick says
I'll be honest - I'm yet to try pumpkin or even make some overnight oats! This does look super yummy though, so I'll print this and give it a go :)
Thanks!
Patrick says
It would have been pretty neat to see that cow giving birth,that isn't something one sees on a daily basis.
And yes,we do love our pumpkin here in the States....
Sarah Bailey says
Oh yum how delicious does this sound, I am loving the idea of the spiced pumpkin flavour that really is just perfect for this time of year.
Jessica says
Awwwh that calf! We buy Arla milk after buying some reduced a few months ago. We have never gone back to store own brand.
Nicole says
I have never tried overnight oats, but I need some new easy breakfast options because I usually just skip it. Anything with pecans is good with me.
Dahn says
One of the things that gets me excited about Autumn is all the pumpkin. This is such a comforting flavor and who doesn't love oats!! I am mostly envious that you got to see a baby cow take it's first steps... how amazing!! Such a little cutie!
Ginny says
Overnight oats are such a brilliant creation. I love the added pumpkin puree!
Lisa | Garlic & Zest says
I still haven't gotten into the whole overnight oats thing. I've done overnight steel cut oats -- but I heat them up the next day because IMO coffee and oatmeal should be served hot. LOL! My cousin, who is a pumpkin fiend, would love this recipe.
five little doves says
I'm not a fan of pumpkin but this is a great way to use pumpkins from jack-o-lanterns this Halloween! I'll send this to my friend who LOVES pumpkin!
Kristina says
ahh, overnight oats ARE the perfect transition breakfast before we really get the cold... this looks SO good, and the photos are fab!
Lauren says
You had me at pumpkin. These look great! And so easy!
Becca says
I am so ready for all things pumpkin. Where did you get the pumpkin purée from?
We have been trying to move all our dairy to organic and it's great that there is so much more choice available now.
Tallie says
These look amazing and so autumnal. That little cow is so sweet and what a lovely moment to have seen it take its first steps.
David @ Spiced says
Wow, what an awesome experience, Dannii! I've gotten the chance to spend some time on cattle farms lately, too, and I've totally come away with a newfound respect for cows! Arla sounds like a great coop for sure! :-) And I'm glad the UK is on board with pumpkin spice. It's a little over the top here in the States, but the flavor combination really is quite delicious. These oats sound amazing...thanks for sharing!