Pumpkin Pie Overnight Oats: A cozy, make-ahead high protein meal

Autumn vibes in a jar. There’s nothing quite like waking up to a creamy, flavorful, nutritious breakfast that practically makes itself, and that’s exactly what my Pumpkin Pie Overnight Oats deliver. Whether you’re fueling a busy morning, prepping for school lunches, or just craving cozy fall food, this recipe is your new go-to.

In this post, I’ll share why I love this recipe, how to make it step-by-step, smart tips, variations, FAQs, and how to store it so it lasts.

Why You’ll Love These Pumpkin Overnight Oats

• Make-ahead convenience: assemble the night before, and it’s ready to eat in the morning
• Cozy fall flavor from pumpkin, warming spices, etc
• Customizable (swap milks, sweeteners, add protein)
• Great for meal prep (you can make a few jars for the week)
• Balanced (oats + protein + healthy fats + fiber)

Ingredients & Substitutions

• rolled oats
• chia seeds
• vanilla protein powder
• greek yogurt
• milk or plant-based milk
• cinnamon
• vanilla extract
• pumpkin puree
• maple syrup

Substitutions / variations

• Use almond milk, oat milk, or dairy milk
• Swap maple syrup for honey, agave, or preferred sweetener
• Use gluten-free oats if needed
• Substitute a dairy-free Greek yogurt (Siggi’s has a great high-protein option!)

How to Make Pumpkin Overnight Oats (Step by Step)

1. In a jar or airtight container, combine your oats, chia seeds, protein powder, Greek yogurt, pumpkin purée, milk, sweetener, spices, and any extra mix-ins.
2. Stir well so everything is evenly mixed.
3. Seal the container and refrigerate overnight (at least 6–8 hours) or up to 3–4 days.
4. In the morning, stir the oats. If it’s too thick, add a splash of milk or yogurt to loosen.
5. Top with your favorite toppings (nuts, seeds, nut butter, granola, fresh fruit, etc.).
6. Serve and enjoy!

Tips & Tricks for the Best Texture

• Use old-fashioned / rolled oats for the best texture (not instant)
• Don’t overdo liquid. Start a little lighter; you can always add more in the morning
• Let it sit at least 6 hours (overnight is ideal)
• Stir before eating to redistribute moisture
• If storing multiple days, the oats will thicken → adjust with extra milk
• Toast nuts or seeds before topping for added crunch

Variations & Flavor Ideas

• Nut butter swirl: swirl almond butter or peanut butter
• Add-ins: shredded coconut, cacao nibs, dried fruit, hemp seeds
• Lower sugar: reduce sweetener or use a sugar alternative
• Vegan / dairy-free: use plant-based milk & non-dairy yogurt

How Long It Keeps & Storage

• Store in the fridge in airtight jars or containers
• Best consumed within 3–4 days
• Texture will thicken over time. Stir and add milk if needed
• Freezing is not recommended (oats tend to get mushy)

FAQ

Q: Can I make this without pumpkin purée?
A: You can omit it or use sweet potato purée or even mashed banana, but you’ll lose that signature flavor.

Q: Can I use quick oats / instant oats?
A: Yes, but texture may be softer/mushier. I prefer rolled oats.

Q: Can I prepare multiple jars for the week?
A: Yes, just make sure you use jars with tight lids and adjust liquid as needed closer to eating.

Q: Can I eat it warm instead of cold?
A: Absolutely! Warm it in the microwave or on the stovetop with a splash of milk.

I hope you love making these Pumpkin Overnight Oats as much as I do. They’re simple, satisfying, and full of fall flavor. If you try them:

• Drop a comment below to let me know how they turned out
• Please tag me on Instagram I love seeing your creations!

Stay cozy and enjoy!

xx, Bridgette