Creamy Pumpkin Pie Overnight Oats Recipe for Fall Breakfast

If you want an easy, cozy fall breakfast, pumpkin pie overnight oats deliver classic pumpkin pie flavor in a healthy, no-fuss make-ahead meal. This simple recipe combines old-fashioned rolled oats, smooth pumpkin purée, a touch of maple syrup, and warm pumpkin spice for a breakfast you’ll actually look forward to. Make a batch ahead and enjoy a wholesome, delicious start to your mornings all week long.

The backstory.

Every fall I love creating a new pumpkin recipe — it’s become a little kitchen tradition. The warm spices and cozy pumpkin flavor feel comforting and bright first thing in the morning. These pumpkin pie overnight oats were born from that seasonal obsession: creamy, perfectly spiced, and a wholesome way to make mornings feel like a treat.

xoxo Kori

It’s a must-make.

These pumpkin pie overnight oats are a cozy, protein-packed breakfast. Why you’ll love them:

• Healthy and hearty – made with protein powder, Greek yogurt, and pumpkin purée for a filling start to the day.
• Easy meal prep – prepare the night before for a grab-and-go breakfast during busy mornings.
• Authentic pumpkin pie flavor – pumpkin purée and pumpkin pie spice give that classic taste in a lighter format.
• Adaptable – easily made gluten-free or dairy-free with the right swaps.

Every fall I can’t resist a new pumpkin recipe — warm spices and cozy flavors make mornings a little sweeter.

Let’s talk texture and flavor.

On the first bite you’ll get all the familiar notes of pumpkin pie but lighter and more refreshing. Rolled oats combined with creamy vanilla Greek yogurt and just a hint of maple syrup create a velvety base. Real pumpkin purée and pumpkin pie spice add warmth, a pinch of salt balances sweetness, and chia seeds add subtle texture while keeping you satisfied. Top with coconut whipped cream or a crunchy almond crumble for a breakfast that tastes indulgent but is wholesome.

What you’ll need.

Ingredients to make pumpkin pie overnight oats:

• Rolled oats – use old-fashioned oats for the best texture.
• Unsweetened almond milk – vanilla almond milk works well; oat or dairy milk are fine too.
• Pumpkin purée – canned or homemade; be sure it’s pure pumpkin, not pie filling.
• Unsweetened Greek yogurt – adds creaminess and protein; vanilla Greek yogurt adds extra flavor.
• Vanilla protein powder – optional but makes it more filling.
• Maple syrup – natural sweetness that pairs beautifully with pumpkin spice.
• Chia seeds – help thicken and add texture.
• Vanilla extract – for warm, rounded flavor.
• Pumpkin pie spice – the essential fall flavor.
• Pinch of salt – enhances the spices and sweetness.
• Optional: maple vanilla yogurt – Greek yogurt mixed with maple and vanilla for layering.
• Optional: almond crumble – toasted almonds mixed with almond meal/oat flour, cinnamon, and maple syrup.

Customize it your way.

Easy ways to personalize the oats:

• Swap almond milk for oat or dairy milk.
• Use walnuts or pecans instead of almonds for a different crunch.
• Fold in pumpkin chocolate chips for a dessert-inspired twist.
• Add a swirl of nut butter or fresh berries for variety.
• Use plant-based yogurt and vegan protein powder to make it vegan.
• Top with granola or toasted pumpkin seeds for extra texture.
• Mix in shredded coconut for a subtle tropical note.

Flexible dietary swaps.

Adapt these oats to meet dietary needs:

• Dairy-free: use plant-based Greek-style yogurt and dairy-free milk.
• Vegan: replace Greek yogurt with vegan yogurt and use vegan protein powder.
• Nut-free: swap almond milk for oat or coconut milk and omit nut toppings.
• Low sugar: choose unsweetened protein powder and reduce or replace maple syrup.
• High protein: add an extra tablespoon of protein powder or more Greek yogurt.

How to make pumpkin spice overnight oats.

Basic method: combine, chill, then top and serve.

Mix and refrigerate

Stir together oats, almond milk, pumpkin purée, maple syrup, protein powder, Greek yogurt, chia seeds, vanilla, pumpkin pie spice, and a pinch of salt. Mix until smooth, cover, and refrigerate overnight or for at least 4 hours.

Assemble and serve

Optional: prepare a maple vanilla yogurt by mixing Greek yogurt with a little maple syrup and vanilla. Layer the chilled oats with the yogurt, add whipped coconut cream if desired, top with almond crumble, and enjoy.

How to serve it.

These oats are great straight from the fridge—no heating required. Serving ideas:

• Serve cold for a refreshing, creamy texture.
• Layer in a jar with coconut whipped cream and almond crumble for a dessert-like breakfast.
• Top with fresh berries, banana slices, or pumpkin chocolate chips.
• Pack in a mason jar for easy meal prep and on-the-go breakfasts.
• Enjoy as a snack or a post-workout treat.
• Layer with vanilla Greek yogurt and granola for a parfait-style breakfast.

Kori’s tips.

• Mix thoroughly so chia seeds don’t clump; this helps the oats thicken evenly.
• For extra creaminess, replace part of the almond milk with full-fat canned coconut milk.
• If short on time, chill at least 4 hours instead of overnight.
• Adjust sweetness to taste with additional maple syrup if desired.

Keep pumpkin pie overnight oats in an airtight container or jar in the refrigerator for up to 4 days.

Freezing is not recommended because it can change the texture. Instead, prep multiple jars and keep them refrigerated for the week.

Yes. Steel-cut oats yield a chewier texture and need slightly more liquid (about ¾ cup almond milk per ½ cup oats) and longer soaking—up to 24 hours—for a creamier result. Rolled oats remain the easiest choice for classic creamy overnight oats.

📌 Save this pin for later!

Can I ask you a favor?

If you try this recipe, please come back to leave a rating and a review in the comments — I’d love to hear how it turned out! Subscribe to the newsletter for fresh, healthy recipe ideas each week.

Pumpkin Pie Overnight Oats with Optional Maple Vanilla Yogurt & Toasted Almond Crumble