Pumpkin Pie Overnight Oats with Chia

Thick, creamy pumpkin pie overnight oats with chia are your new go-to easy breakfast! These healthy pumpkin overnight oats pack a protein punch thanks to Greek yogurt and get their natural sweetness from pure maple syrup. Top them any way you like for a breakfast that feels like a treat but fuels your day.

If you’ve been around my kitchen long enough, you might remember these creamy pumpkin overnight oats from way back in 2016. They quickly became one of my absolute favorite breakfasts, and honestly, they still hold a special place in my morning routine.

After early workouts, it felt so good coming home to a fridge full of these pumpkin pie overnight oats, so thick and comforting. They’re loaded with protein and fiber—perfect if you want a breakfast that holds you until lunch. Best part? They truly taste like a slice of creamy pumpkin pie in a jar.

I always suggest doubling the batch to meal prep for your week and sharing with your family—kids, roommates, whoever. They’ll keep coming back for more! And don’t skip on topping them with a sprinkle of cinnamon, crunchy pecans, or a dollop of whipped cream—because why not make breakfast a little extra special?

Imagine cozy autumn mornings with these pumpkin pie overnight oats, packed with all the warm flavors of pumpkin pie but whipped into a luscious, spoon-ready jar in just 5 minutes. You simply mix everything up, chill for at least 4 hours or overnight, and wake up to a thick, mousse-like breakfast that feels indulgent but is quietly healthy.

Made with real pumpkin puree, Greek yogurt, and chia seeds, this breakfast is protein-rich and filling. It’s easy to customize too—make a single jar for yourself or double it to meal prep for the week ahead. These pumpkin overnight oats keep well for up to five days in the fridge, so you’ve always got a tasty, no-fuss breakfast on hand.

Here’s a quick peek at what I love about this recipe:

• Prep takes just about 5 minutes, then refrigerate for 4 hours or overnight.
• The texture is thick and creamy—rolled oats are your best friend here, not steel-cut.
• Protein comes from Greek yogurt, and fiber from oats and chia to keep you satisfied.
• Easy to tweak: swap in dairy-free milk or yogurt, add your favorite nuts, chocolate chips, or even warm it up if you’re craving cozy.

Keep scrolling for the full ingredient list, step-by-step instructions, handy tips, and topping ideas so you can whip up these pumpkin pie overnight oats all season long.

Why These Oats Shine

This pumpkin pie overnight oats recipe is a total dream for busy mornings. Creamy, full of flavor, and so simple—there’s no cooking needed at all! The real pumpkin puree and cozy pumpkin pie spice give it that authentic fall flavor without any fuss. Greek yogurt and chia seeds add protein and fiber, making sure you feel good and full. A little drizzle of pure maple syrup adds just the right touch of natural sweetness. Bonus: these oats keep in the fridge for up to five days, making them an easy grab-and-go breakfast or snack.

• Thick and creamy—like pumpkin pie you can eat for breakfast, no oven required.
• Protein boost from Greek yogurt, great if you’re looking for a post-workout fuel.
• Loaded with fiber thanks to rolled oats and chia seeds to keep hunger at bay.
• Perfect for meal prep—make a batch, portion into jars, and you’ve got breakfasts for days.
• Super flexible—swap dairy-free milks or yogurts, add your favorite nuts or sweet treats to mix it up.

What You’ll Need

• ¼ cup (56g) plain nonfat Greek yogurt (or vanilla if you prefer!)
• ½ cup (120g) unsweetened vanilla almond milk (or any milk you like)
• ¼ cup (61g) pumpkin puree
• 1-2 tablespoons pure maple syrup
• ½ teaspoon vanilla extract
• ½ cup (48g) rolled oats (gluten free optional)
• 2 teaspoons chia seeds
• ½ teaspoon pumpkin pie spice

How to Make It

1. In a medium bowl, combine Greek yogurt, almond milk, pumpkin puree, vanilla extract, and 1 tablespoon maple syrup and whisk until smooth and creamy.
2. Stir in rolled oats, chia seeds, and pumpkin pie spice until evenly combined; taste and add more maple syrup if desired.
3. Pour the mixture into a jar or sealed container.

4. Refrigerate for at least 4 hours or overnight to thicken.

   

Small Tweaks, Big Results

• Always go for rolled oats, not steel-cut. Steel-cut won’t soak up enough liquid and won’t get that creamy texture.
• Measure your liquids and oats carefully. If the oats are too thick after chilling, just stir in a splash of almond milk before serving.
• Prefer thicker oats? Add ½ teaspoon more chia seeds and let them soak longer. Want them thinner? Use less chia or add a bit more milk.
• Taste and adjust sweetness before refrigerating. I start with 1 tablespoon maple syrup and tweak after soaking if needed.
• Never use pumpkin pie filling—it has added sugars and spices. Always use pure pumpkin puree to get authentic flavor.
• For super creamy oats, try full-fat Greek yogurt or a thick dairy-free yogurt if you’re vegan.
• Add toppings like crunchy pecans or granola right before eating to keep them crisp. Fruit, nut butter, or whipped cream are great add-ons too.
• Store these pumpkin pie overnight oats in airtight jars in the fridge for up to 5 days. Stir well before serving and add a splash of milk if separation happens.
• Want warm oats? Microwave for 60 to 90 seconds and stir well. Warming won’t change the flavor but adds a cozy touch.

Mix-Ins and Flavor Swaps

Want to make these pumpkin pie overnight oats your own? Here are some ideas:

• Go dairy-free: Coconut or almond milk yogurts make a great swap for Greek yogurt if you’re avoiding dairy.
• Swap out chia seeds: If chia’s not your thing, try flaxseed meal or hemp seeds—they’ll still add nutrition and texture.
• Boost the flavor: Toss in dried cranberries, coconut flakes, crunchy pecans, a spoonful of almond or peanut butter, a few chocolate chips, or even a bit of homemade whipped cream on top!

How to Store and Prep Ahead

These pumpkin pie overnight oats keep beautifully for up to 5 days when stored in airtight jars or containers in the fridge. That means you can make a bunch ahead, grab them for quick breakfasts or snacks, and enjoy on busy mornings without any stress. Just remember to give them a good stir if they’ve sat a while, and add a splash of almond milk if they seem a little thick.

If you’re anything like me and love meal prepping, here’s a little tip: make several jars on Sunday night, cover them, and keep in the fridge all week. They’re perfect to take to work, eat at home during rushed mornings, or even enjoy as a healthy dessert topped with some whipped cream.

Answers to Common Questions

Can I use steel-cut oats instead of rolled oats? Unfortunately, not for this recipe. Steel-cut oats don’t soak up enough liquid and will result in a texture that’s too chewy—not creamy like these pumpkin overnight oats.

Do I need to cook the oats? No cooking needed here! The oats soak up the liquid and spices overnight, creating that creamy, soft texture. It’s like magic happens while they’re chilling in the fridge.

Can I eat these pumpkin overnight oats warm? Absolutely! I usually eat mine cold, but if you prefer warm oats, zap them in the microwave for a minute or two and stir well before digging in. They warm nicely without losing any flavor or creaminess.