Fall calls for pumpkin overnight oats! This pumpkin cheesecake overnight oats recipe combines rolled oats, chia seeds, Greek yogurt, pumpkin puree, a touch of maple syrup and warming pumpkin pie spice for a creamy, lightly tangy breakfast that’s ready when you are.
New Favorite Overnight Oats
We hadn’t shared a new overnight oats variation in a while, and it’s about time we added a pumpkin version. This recipe quickly became a new favorite: rich, creamy, and perfectly spiced — everything you want from a fall breakfast. It’s easy to prepare, stores well, and is ideal for weekday mornings or a grab-and-go snack.
Pumpkin Overnight Oats
These pumpkin overnight oats are reminiscent of pumpkin cheesecake: slightly sweet, gently tangy from the yogurt, and very creamy thanks to the almond butter and oats. The pumpkin puree and pumpkin pie spice bring classic autumn flavors, while chia seeds thicken the mixture overnight. With minimal prep and hands-off chilling time, you’ll have a satisfying breakfast ready whenever you need it.
This recipe is also a great way to use leftover pumpkin puree. Many recipes call for an entire can and leave you with a small leftover amount — these oats put that leftover pumpkin to delicious use.
What You Need
- Rolled oats – old fashioned rolled oats are ideal, but quick oats will work if that’s what you have.
- Pumpkin puree – use canned or homemade unsweetened pumpkin puree, not pumpkin pie filling.
- Drippy almond butter – or any nut butter you prefer; it adds creaminess and flavor.
- Maple syrup – a little maple enhances the pumpkin spice flavor.
- Pumpkin pie spice – use a store-bought blend or make your own for the freshest flavor.
- Chia seeds – these help thicken the oats and add fiber.
- Unsweetened almond milk – or any milk of your choice to adjust consistency.
- Greek yogurt – plain yogurt gives the oats that cheesecake-like tang and creamy texture.
Homemade Pumpkin Pie Spice
Making your own pumpkin pie spice is simple and yields a fresher, more aromatic blend. A basic mix includes:
- Cinnamon
- Ginger
- Nutmeg
- Cloves
Combine these spices to taste and store in an airtight jar for use throughout the season.
Make it gluten free
To make this recipe gluten free, choose certified gluten-free rolled oats. That small change ensures the oats are safe for those avoiding gluten.
Make it vegan
To make the recipe vegan, swap the Greek yogurt for a dairy-free yogurt (coconut or almond-based options work well). If you don’t have dairy-free yogurt, you can omit the yogurt entirely and increase the almond milk slightly for creaminess.
Can I double this recipe?
Yes — overnight oats scale easily. Double, triple, or quadruple the ingredients to meal-prep for the week. Store portions in separate airtight jars or containers for quick breakfasts all week long.
Storage
Store overnight oats in an airtight container in the refrigerator. They keep well for several days.
How long do overnight oats last? These pumpkin overnight oats will stay fresh for about 3–5 days refrigerated. For best texture, stir well before eating and add a splash of milk if the mixture thickened more than you like.
Check it out!
Guide to Overnight Oats
If you’re new to overnight oats, they’re a simple no-cook method for preparing oatmeal: mix oats with liquid and mix-ins, refrigerate overnight, and enjoy. You can experiment with different flavors, fruits, nuts, and spices to keep breakfast interesting.
Pumpkin Overnight Oats
Fall calls for pumpkin overnight oats! This pumpkin cheesecake-style overnight oats recipe is made with rolled oats, chia seeds, Greek yogurt, pumpkin puree, almond butter and a touch of maple syrup for sweetness.
Author: Lee Funke
Prep: 2 hours (chilling) • Cook: none • Total: 2 hours • Servings: 2
Ingredients
- 1 cup old fashioned rolled oats
- 1/4 cup pumpkin puree (unsweetened)
- 2 tablespoons drippy almond butter (or other nut butter)
- 2 tablespoons maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon chia seeds
- 1 cup plain, unsweetened almond milk (or milk of choice)
- 1/4 cup nonfat Greek yogurt (or dairy-free yogurt)
Instructions
- Place all ingredients in a large bowl or container: oats, pumpkin puree, almond butter, maple syrup, pumpkin pie spice, chia seeds, almond milk and yogurt. Stir well until the mixture is evenly combined and the nut butter is incorporated.
- Cover the container and refrigerate for at least 2 hours or overnight. The chia seeds and oats will absorb liquid and thicken the mixture.
- In the morning, stir the oats. If the texture is too thick, add a splash more milk and mix to reach your preferred consistency. Serve cold or at room temperature.
Serving Suggestions & Tips
- Top with toasted nuts, a drizzle of extra maple syrup, granola, or a sprinkle of extra pumpkin pie spice.
- For extra protein, stir in a scoop of protein powder or use Greek yogurt as written.
- If you prefer a smoother texture, briefly blend the mixture before refrigerating.
- Adjust sweetness to taste; start with 2 tablespoons of maple syrup and increase if desired.
Nutrition (per serving)
Calories: 377 kcal • Carbohydrates: 51 g • Protein: 13 g • Fat: 19 g • Fiber: 9 g • Sugar: 16 g
Nutrition information is an approximation and should be used as a general guide.