Pumpkin Pie for Breakfast, and I Mean It
Every October I want pumpkin pie for breakfast. These Pumpkin Pie Overnight Oats are my way of making that a good idea. They’re thick, creamy, lightly sweet, and they taste like the filling of a pie, with warm cinnamon, ginger, and a little nutmeg.
The trick is Greek yogurt and real pumpkin purée. Together they make the oats so creamy and give you around 20 grams of protein in one jar. You stir it together at night, you sleep, and breakfast is waiting for you. On busy weekday mornings, that feels like magic.
Five minutes. One bowl. Let’s do it.
In this post
Essential Ingredients and Kitchen Tools
For the Oats (2 jars):
- 1 cup (90 g) old-fashioned rolled oats (not quick oats, they turn mushy)
- 1/2 cup (120 g) pure pumpkin purée (not pumpkin pie filling, which is already sweetened)
- 1/2 cup (140 g) plain Greek yogurt (2% or whole for the creamiest texture)
- 3/4 cup (180 ml) milk (any kind you like)
- 2 tbsp pure maple syrup
- 1 tbsp chia seeds
- 1 1/2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp ginger, and a pinch of nutmeg and cloves)
- 1/2 tsp vanilla extract and a pinch of salt
For the Topping:
- A spoonful of Greek yogurt
- 2 tbsp chopped pecans (toasted if you have 3 extra minutes)
- A crumbled graham cracker (for that pie crust crunch)
- A drizzle of maple syrup and a pinch of cinnamon
Kitchen Tools:
- Two 12-ounce (350 ml) glass jars with lids
- Mixing bowl and whisk
Ingredients 2 servings
Oats
Topping
Instructions
Tap a step when it’s done.
- Whisk: Whisk the pumpkin, yogurt, milk, maple syrup, spice, vanilla, and salt until smooth.
- Stir: Stir in the oats and chia seeds until fully combined.
- Chill: Divide between two jars, cover, and refrigerate at least 4 hours or overnight.
- Top: Stir, loosen with milk if needed, and top with yogurt, pecans, graham cracker, maple syrup, and cinnamon.
Notes
- Use pure pumpkin purée, not pumpkin pie filling.
- Rolled oats give the best texture; steel-cut oats stay too firm.
- Keep the crunchy toppings separate until serving.
Per serving. Nutrition is an estimate.
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Step-by-Step Instructions
Step 1: Whisk the Pumpkin Base
In a bowl, whisk the pumpkin, Greek yogurt, milk, maple syrup, pumpkin pie spice, vanilla, and salt until smooth and orange all the way through. Mixing the wet ingredients first is the secret. When I just dumped everything into the jar, I found streaks of plain pumpkin at the bottom.
Step 2: Stir in the Oats and Chia
Add the oats and chia seeds and stir well. It will look runny. That’s exactly right, because the oats and chia drink up the liquid overnight.
Step 3: Chill the Pumpkin Pie Overnight Oats
Divide the mixture between the two jars, close the lids, and refrigerate for at least 4 hours, or overnight. In the morning they’ll be thick, spoonable, and creamy like pudding. Give them a stir. If they’re too thick for you, add a splash of milk.
Step 4: Top and Enjoy
Add a spoonful of yogurt, the pecans, crumbled graham cracker, a drizzle of maple, and a dusting of cinnamon. Eat them cold, or warm them for 1 minute in the microwave if you like warm oatmeal. Want a pumpkin breakfast for the weekend? Try my Pumpkin French Toast, or bake a pan of my Cranberry Orange Baked Oatmeal for the whole family.
Frequently Asked Questions
Can I Eat Pumpkin Pie Overnight Oats Warm?
Yes. Pour them into a microwave-safe bowl and heat for 60 to 90 seconds, stirring halfway. Add the toppings after warming so the pecans and graham crackers stay crunchy.
How Long Do Overnight Oats Last in the Fridge?
Pumpkin Pie Overnight Oats keep up to 4 days in sealed jars. I make four jars on Sunday night and keep the toppings separate, so breakfast is done until Thursday.
Can I Make Them Without Yogurt?
You can. Swap the yogurt for more milk and add a scoop of vanilla protein powder if you still want the protein. They’ll be a little less thick and tangy.
Are Overnight Oats Gluten-Free?
Oats are naturally gluten-free, but they’re often processed near wheat. Buy oats labeled certified gluten-free and skip the graham cracker (or use a gluten-free one).
Make-Ahead and Storage Tips
- Meal prep: Make up to 4 jars at once. Keep them sealed in the fridge for up to 4 days.
- Toppings: Store the pecans and graham crackers in a small container and add them right before eating so they stay crunchy.
- Leftover pumpkin: Freeze extra purée in 1/2-cup portions for up to 3 months. It’s perfect for your next batch.
DisclaimerNutrition information is an estimate calculated from the ingredients listed and will vary with the brands and portion sizes you use. This recipe is shared for general information and is not medical or dietary advice, so please check with your doctor or a registered dietitian if you have specific health needs.
Hi, I’m Olivia
I make easy, lighter comfort food that still tastes like Sunday dinner. Every recipe here is tested in my own kitchen.
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