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Pumpkin Overnight Oats Recipe

Pumpkin Overnight Oats

Wholesome Cove
This pumpkin overnight oats recipe comes together with ten ingredients plus a pecan topping, five minutes of mixing, and one jar in the fridge overnight. Canned pumpkin puree and chia seeds are what give it a thick, spoonable texture by morning instead of a runny bowl of soggy oats.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 320 kcal

Equipment

Ingredients
  

  • 1 cup old-fashioned rolled oats - 90g
  • 1 cup milk of choice - 240ml; dairy, oat, or almond milk
  • 0.5 cup canned pumpkin puree - 120g; not pumpkin pie filling
  • 0.5 cup plain Greek yogurt - 120g; full-fat recommended, or regular plain yogurt
  • 2 tablespoons pure maple syrup - 30ml; plus extra for serving
  • 1 tablespoon chia seeds - 10g
  • 1.5 teaspoons pumpkin pie spice - pre-mixed blend of cinnamon, nutmeg, ginger, and clove
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon pure vanilla extract
  • fine sea salt - 1 pinch
  • 2 tablespoons toasted chopped pecans - for topping; add before serving

Instructions
 

  • Whisk milk, pumpkin puree, Greek yogurt, maple syrup, and vanilla extract in a medium bowl until fully combined and no streaks remain.
  • Add rolled oats, chia seeds, pumpkin pie spice, cinnamon, and salt to the wet mixture. Stir until oats and chia seeds are evenly distributed.
  • Divide mixture evenly between two 8-ounce jars, leaving half an inch of space at the top. Wipe rims clean and seal with lids.
  • Refrigerate sealed jars for at least 8 hours or overnight to thicken.
  • Stir oats, top with toasted pecans and an extra drizzle of maple syrup if desired, then serve cold.

Notes

  • Use old-fashioned rolled oats, not instant oats, since instant oats turn mushy after soaking overnight.
  • Whisk the pumpkin puree into the milk before adding the oats so it distributes evenly without clumping.
  • Taste the mixture before refrigerating and adjust the maple syrup, since pumpkin puree brands vary in sweetness.
  • Let jars sit at room temperature for 5–10 minutes before eating if you prefer them less cold.
  • Stir the finished oats once before eating, as chia seeds and pumpkin puree can settle at the bottom.
  • Double the recipe and store individual jars for grab-and-go breakfasts through the week.
  • For a protein boost, stir in a scoop of vanilla or unflavored protein powder with the dry ingredients.
  • For a vegan version, use full-fat coconut yogurt and plant-based milk.
  • Store sealed jars in the refrigerator for up to 4 days. Keep topping separate until serving.
  • To warm, microwave uncovered for 30–45 seconds, stirring halfway. Add a splash of milk if needed.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 48gProtein: 14gFat: 9gSaturated Fat: 2.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 3.5gCholesterol: 5mgSodium: 140mgPotassium: 350mgFiber: 8gSugar: 16gVitamin A: 90IUVitamin C: 2mgCalcium: 18mgIron: 12mg
Keyword fall breakfast recipe, meal prep oats, no cook breakfast, pumpkin overnight oats
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