These Pumpkin Overnight Oats are creamy, warmly spiced and full of autumn flavour. Made with rolled oats, pumpkin puree, Greek yogurt, maple syrup and cinnamon, ginger and nutmeg, these pumpkin spice overnight oats taste a little like pumpkin pie but take just 5 minutes to prepare.
This is one of my favourite breakfasts to make once the weather starts getting cooler. Everything is mixed together the night before, so on those mornings when everyone needs to be out of the door at once, breakfast is already waiting in the fridge.
It's also a really handy recipe when you have a little leftover pumpkin puree after making another pumpkin recipe. You only need 4 tablespoons, rather than opening a whole can just for breakfast.
Recipe update: This recipe was originally published on 18 September 2018 and was fully retested in September 2026 to check the ingredient quantities, chilling time and texture. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
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Jump to:
- Why You'll Love It
- Recipe Overview
- Ingredients and Substitutions
- How to Make Pumpkin Overnight Oats
- Variations and Add-ins
- What To Serve with Pumpkin Overnight Oats
- Using Leftover Pumpkin Puree
- Storage and Meal Prep
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Overnight Oats Recipes
- Recipe
- Feedback
Why You'll Love It
- Perfect for autumn - Pumpkin, cinnamon, ginger and nutmeg give these overnight oats all those cosy pumpkin pie flavours.
- Only 5 minutes of prep - Mix everything together and let the fridge do the rest.
- Great for busy mornings - Breakfast is ready as soon as you open the fridge.
- Uses leftover pumpkin puree - You only need a small amount, so this is ideal when there is some left in an open can.
- Easy to adapt - Add chia seeds, nuts, chocolate chips, nut butter or protein powder depending on what you like.
- Meal prep friendly - Make a couple of portions in advance for an easy grab-and-go breakfast.
Recipe Overview
- Prep time: 5 minutes
- Chilling time: At least 4 hours
- Servings: 2
- Flavour: Creamy, lightly sweet and warmly spiced
- Best for: Autumn breakfasts, meal prep and busy mornings
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.
- Rolled oats - Old-fashioned rolled oats give overnight oats the best texture. They soften without completely losing their texture. Quick oats can become much softer, while steel-cut oats won't soften enough using this method.
- Plain yogurt - A thick yogurt such as Greek yogurt makes the pumpkin overnight oats especially creamy. It also adds some extra protein. A plant-based yogurt can be used if needed.
- Milk - We use whole milk, but semi-skimmed milk works well too. Almond milk, oat milk or another dairy-free milk can also be used.
- Maple syrup - This adds sweetness and works particularly well with pumpkin and warming spices. Honey can be used instead if you don't need the recipe to be vegan.
- Cinnamon, ginger and nutmeg - These give the oats that classic pumpkin spice flavour. You could replace them with pumpkin pie spice if you already have a jar.
- Pumpkin puree - Canned pumpkin puree is the easiest option and makes this a great recipe for using leftovers from another pumpkin recipe. Make sure you are using plain pumpkin puree rather than sweetened pumpkin pie filling. Homemade pumpkin puree can also be used as long as it is completely smooth and cooled first.
Homemade pumpkin puree: You can use homemade pumpkin puree too. Make sure it is completely smooth, cooled and not overly watery before adding it to the oats.
How to Make Pumpkin Overnight Oats
- Put everything in a bowl: Add the rolled oats, milk, yogurt, pumpkin puree, maple syrup, cinnamon, ginger and nutmeg to a large mixing bowl.
- Mix: Stir everything really well. Make sure the pumpkin and spices are evenly mixed through the oats.
- Portion: Divide the mixture between two jars or airtight containers.
- Chill: Cover and refrigerate for at least 4 hours, although overnight gives the best texture.
- Serve: Stir before serving. If the oats have become thicker than you like, add a small splash of milk until they reach your preferred consistency.
- Add toppings: Top with chopped pecans, pumpkin seeds or any of the suggestions below.
Variations and Add-ins
One of the best things about overnight oats is how easy they are to adapt.
Chia seeds: Add 1-2 tablespoons of chia seeds for extra fibre and a thicker texture. They absorb quite a lot of liquid, so you may need to add a little extra milk.
Extra protein: Use a thick Greek yogurt and add your favourite protein powder. Protein powder will thicken the oats, so add extra milk as needed.
Nut butter: Stir through or drizzle over peanut butter or almond butter. It works really well with the pumpkin and warming spices.
Chocolate: A few dark chocolate chips scattered over the top make these feel a little more like dessert. Any chocolate chips will work, but we recommend these Sugar Free Dark Chocolate Chips.
Fruit: Raisins or dried cranberries work well with the autumn flavours. You can also stir through some mashed banana for natural sweetness.
Pumpkin pie overnight oats: Add an extra pinch of pumpkin pie spice and top with chopped pecans and a little yogurt for more of a pumpkin pie flavour.
Vegan: Use plant-based yogurt and dairy-free milk.
What To Serve with Pumpkin Overnight Oats
We usually keep these simple with some chopped pecans and pumpkin seeds on top. A spoonful of thick yogurt, sliced banana, chopped apple, a sprinkle of cinnamon or a drizzle of Vanilla and Honey Almond Butter would also be delicious.
For a bigger weekend breakfast or brunch, add some fresh fruit from our Fruit Platter.
For a more substantial breakfast, serve them alongside our Cottage Cheese Egg Bites for some extra protein.
If you are fully embracing pumpkin season, pair them with a homemade Pumpkin Spice Latte.
And if you still have lots of pumpkin puree left after making the oats, our Healthy Pumpkin Oat Muffins are another delicious way to use it up.
Using Leftover Pumpkin Puree
This is one of my favourite recipes for that awkward little bit of pumpkin puree that always seems to be left in the can.
You only need 4 tablespoons of pumpkin puree for this recipe, so rather than letting leftover pumpkin disappear into the back of the fridge, turn it into breakfast for the next morning.
Keep opened pumpkin puree in an airtight container in the refrigerator rather than storing it in the opened can. You can also freeze leftover puree in small portions so you have exactly what you need for future breakfasts.
If you have more to use, try our creamy Pumpkin Porridge, easy Pumpkin Smoothie, Healthy Pumpkin Oat Muffins or our Starbucks inspired Pumpkin Spice Latte.
Storage and Meal Prep
Store pumpkin overnight oats in airtight jars or containers in the fridge.
They are at their best during the first few days, as the oats continue to soften the longer they sit. If you make several portions at once, give them a really good stir before eating and add a splash of milk if they have become too thick.
Keep crunchy toppings such as pecans and pumpkin seeds separate until you are ready to eat, otherwise they will soften in the fridge.
For easy mornings, portion the mixture directly into individual jars when you make it. Then breakfast really is ready to grab from the fridge.
Dannii's Top Tips
- Use rolled oats rather than quick or steel-cut oats for the best creamy texture without becoming mushy.
- Stir the pumpkin puree, yogurt and spices together really well so the spice is evenly distributed.
- Taste the mixture before refrigerating and add extra maple syrup if you prefer sweeter overnight oats.
- Add crunchy toppings just before serving rather than the night before.
- If adding protein powder or chia seeds, expect to need a little more milk.
- Wide jars are easier to stir and much easier to eat from than narrow jars.
- Add a little vanilla extract if you want a sweeter, more dessert-like flavour.
- Use certified gluten-free oats if you need the recipe to be gluten free.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Oats are too thick | The oats or optional chia seeds absorbed more liquid | Stir through a splash of milk before serving |
| Oats are too runny | They need longer to absorb the liquid | Refrigerate for longer or stir through a small amount of chia seeds |
| Oats are mushy | Quick/instant oats were used | Use old-fashioned rolled oats next time |
| Oats are still too firm | They haven't soaked for long enough | Leave them for at least 4 hours, preferably overnight |
| Pumpkin flavour is too strong | Pumpkin puree brands can vary | Add a little more yogurt, maple syrup or milk |
| Not enough pumpkin spice flavour | The spices are too mild for your preference | Add an extra pinch of cinnamon or pumpkin pie spice |
| Oats have dried out after a couple of days | They continue absorbing liquid in the fridge | Stir through a splash of milk before eating |
Frequently Asked Questions
They need at least 4 hours in the fridge for the oats to soften properly, but overnight is best. This gives them a thicker and creamier texture.
Old-fashioned rolled oats are the best option. Quick oats soften much more and can become mushy, while steel-cut oats remain too firm for this no-cook method.
No. Use plain pumpkin puree for this recipe. Pumpkin pie filling has already been sweetened and flavoured, which would change the flavour and sweetness of the oats.
Yes. Chia seeds are a great addition if you prefer thicker overnight oats. Add 1-2 tablespoons and increase the milk slightly if needed.
Yes. Stir your favourite protein powder into the mixture before refrigerating. Vanilla protein powder works particularly well with pumpkin spice flavours. Because protein powder absorbs liquid, you may need a little extra milk.
Yes. Use your favourite plant-based milk and dairy-free yogurt. Oat milk and almond milk both work particularly well.
Yes. Although overnight oats are usually eaten cold, you can gently warm them in the microwave or on the hob. Add a splash of milk first if they are very thick.
If you would prefer a hot pumpkin breakfast from the start, try our Pumpkin Porridge.
Store them in an airtight container in the fridge for 3-4 days. The oats become softer and thicker the longer they sit, so you may need to stir through a splash of milk before serving.
More Overnight Oats Recipes
If you've tried this Pumpkin Overnight Oats recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Pumpkin Overnight Oats
Recipe Video
Ingredients
- 60 g (¾ cups) of Rolled oats - (use certified gluten free oats to ensure this recipe is gluten free)
- 160 ml (⅔ cups) of Whole milk
- 4 tablespoons of Plain yogurt
- 2 tablespoons of Maple syrup
- 4 tablespoons of Pumpkin puree
- ½ teaspoon of Cinnamon
- ½ teaspoon of Ground ginger
- ½ teaspoon of Ground nutmeg
Instructions
- Put everything in a bowl: Put all of the ingredients in a large bowl.
- Mix: Stir everything really well. Make sure the pumpkin and spices are evenly mixed through the oats.
- Portion: Divide the mixture between two jars or airtight containers.
- Chill: Cover and refrigerate for at least 4 hours, although overnight gives the best texture.
- Serve: Stir before serving. If the oats have become thicker than you like, add a small splash of milk until they reach your preferred consistency.
- Add toppings: Top with chopped pecans, pumpkin seeds or any of the suggestions in the main post.
Recipe Notes
- Use rolled oats rather than quick or steel-cut oats for the best creamy texture without becoming mushy.
- Stir the pumpkin puree, yogurt and spices together really well so the spice is evenly distributed.
- Taste the mixture before refrigerating and add extra maple syrup if you prefer sweeter overnight oats.
- Add crunchy toppings just before serving rather than the night before.
- If adding protein powder or chia seeds, expect to need a little more milk.
- Wide jars are easier to stir and much easier to eat from than narrow jars.
- Add a little vanilla extract if you want a sweeter, more dessert-like flavour.
- Use certified gluten-free oats if you need the recipe to be gluten free.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Jaymee (@_TheMumDiaries) says
oh em gee i think i have found my new autumn breakdfast! This sounds lush!
Jacqui Paterson says
Mmmmm, this looks amazing! I love pumpkin and think it works brilliantly with maple syrup and pecans - I might have to give this a try. x
Shoshana Sue says
I need these overnight oats in my belly like right now. They look so divine. I am a sucker for oats and if I start my day with anything other thatn oats then I am constatntly hungry. So you see, I eat oats. Every. Single. Day. Finding new recipes like this is fantastic!
Melanie Edjourian says
Oh wow that sounds naughty but delicious. It's the perfect season for these flavours. I bet it's great heated too.
Charlie @ The Kitchen Shed says
YUMMY!!! I am a pretty new convert to overnight oats. Im super fussy about them too. They have to be flavour packed otherwise I just can't eat them. This looks perfect though, and definitely one to add to the collection!
Ashleigh Dougherty says
I'm not a great fan of pumpkin, but with halloween coming up, it's a great way to use them up!
Angela Ricardo Bethea says
I'm always up for something spicy and with this being easy to make and the ingredients easy to find, I wouldn't mind giving this a try.
Jacqueline says
Wow this is so easy! I love oats so you're preaching to the choir! I eat oats all year round and I must admit I like to try new ways to flavour oats. I don't tend to put sugar or honey in, but rather sweeten oats using fruits. I will give this a go this winter.
Sara says
You had me at pumpkin. I have never had overnight oats before, but we eat a lot of porridge so I presume this would be easy to adapt.
Emily Leary says
I'm absolutely loving overnight oats at the moment! The pumpkin with those spices sounds really lovely, will give it a go soon.
Ana De- Jesus says
As soon as I saw pumpkin I got excited and the fact that it is spiced makes it a double win. This would be much better than the cereal that I normally have for breakfast x
Joanna says
Awww, the baby calf is so adorable! Unfortunately I can't drink milk, but I do know that Arla has a lactose free range as well. I have always wondered how to make your own "pumpkin spice" from scratch, as we can't find the powder here in the uk.
Rhian Westbury says
Pumpkin flavoured things are perfect for this time of year, such an autumnal feel x
[email protected] says
Love this pumpkin spiced overnight oats recipe Dannii. I just look forward to the day its easier for my to get pumpkin puree in my local supermarket. I have to travel halfway across Glasgow to get it, or sent away for it online!
Agata says
The perfect recipe this pumpkin season. I have some new gray pumpkin which I was gifted, I might turn it into your oats :-)