I had the toughest time choosing whether to call these Pumpkin Pie Overnight Oats or Pumpkin Pie Cheesecake Overnight Oats – honestly either one describes these delicious make-ahead breakfasts! They come together in just a mason jar and it feels like you’re getting to eat dessert first thing in the morning. Made with wholesome rolled oats, convenient canned pumpkin, and naturally sweetened with maple syrup, they’re the perfect high-protein treat anytime!
about this pumpkin pie overnight oats recipe
I don’t know about you but given the choice between a sweet or savory breakfast…I’m usually on team-sweet!
If you feel the same way, then you’ve gotta try these cinnamon-spiced Pumpkin Pie Overnight Oats.
On busy weeks, I don’t have the time (or the energy, honestly) to whip up a batch of pancakes or waffles from scratch – so I’m a big fan of quick make-ahead breakfast options.
Overnight oats check all the boxes for me – they’re a grab-and-go situation and they’ve got a good balance of healthy fats, fiber, and protein that I look for in the mornings to carry me through my day.
If you’ve never made them before, the magic of overnight oats is that there is zero cooking involved.
And the best part is that since a single serving only takes a few minutes of hands-on prep, you could make almost a week’s worth of breakfasts in less than half an hour!
how to make overnight oats with canned pumpkin
These overnight oats come together super easily.
You just add all your ingredients to a jar and mix everything up (or add a lid and just shake until well combined)!
Let the overnight soak do the “cooking” for you, it all happens while you sleep.
As the raw oats soak overnight, their starches start to breakdown and the oats begin to soften making them more digestible.
Some people find that this actually makes them easier to digest than traditional hot cooked oats!
Bonus: This recipe leans on a lot of pantry staples, including canned pumpkin puree, to make prep even quicker & easier.
You can enjoy them hot or cold – I like them chilled fresh out of the fridge, since that’s how I’d enjoy a slice of pumpkin pie or pumpkin cheesecake!
ingredients & adaptations
Rolled oats: Rolled oats work best for overnight oats and produce the best texture. I don’t recommend using quick cooking or instant oats as they’ll be too soggy and won’t hold up well. And don’t use steel cut oats since they do best being cooked hot.
Canned pumpkin puree: Make sure to look for unsweetened pumpkin puree and not pumpkin pie filling, or the final result will come out too sweet with the other ingredients. I love that it’s shelf stable and can be found easily year-round in the canned goods or baking aisle of your local store. You could also use sweet potato puree in its place if you prefer for a sweet potato pie overnight oats situation!
Pumpkin pie spice: Along with the vanilla extract this really helps deliver that cozy baked good flavor, it’s also a great shortcut and saves you from having to add lots of spices. If you don’t have it, you can also use cinnamon in its place.
Plain Greek yogurt: This really helps to create that delicious pumpkin pie custard…meets pumpkin cheesecake type of flavor. If you need a dairy-free option, try using a vegan or plant-based Greek-style yogurt option instead.
Almond milk: You can use any milk you prefer – almond, cashew, hemp, coconut, or regular milk all work great in this recipe.
Ground flaxseed: Ground flaxseeds are a great source of fiber + antioxidants + plant-based omega-3 fatty acids. I think they add a nice toasty, baked flavor to these oats that really helps them taste like pie – like a little nod to a graham cracker crust. They also help to thicken the oat mixture. You can also use extra chia seeds instead.
Sweetener of choice: You’ll see in the recipe card that I used coconut nectar, it’s the sweetener I usually have on hand & love to use most often. But you can use any liquid sweeteners work best and dissolve the most easily in this recipe. You can also use I haven’t tried it with a granulated sweetener like table sugar or brown sugar, but it may produce a grainy texture.
more easy overnight oats recipesPrint
Easy recipe for Pumpkin Pie Overnight Oats! A high-protein, high-fiber breakfast or snack that is a healthy spin on the classic holiday dessert.
- ½ c rolled oats
- ¾ c plain Greek yogurt*
- 1/3 c pumpkin purée
- ½ c almond milk*
- ¼ tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tbs sweetener of choice**
- pinch of salt
- 1–2 tbs ground flaxseed***
- 1 tbs chia seeds
- extra dollop of Greek yogurt
- pumpkin seeds
- METHOD: Layer all ingredients into a medium-size lidded jar or container. Mix together with a spoon until well combined (or you can attach lid and shake until well mixed). Secure lid and place in refrigerator overnight. Open in the morning and eat cold straight from the jar. Top with an additional dollop of yogurt (to mimic whipped cream!) + add granola or pumpkin seeds for crunch.
*Both of these ingredients were unsweetened, if you use a sweetened variety of each then adjust the amount of your sweetener to taste
**Can use any liquid sweetner like coconut nectar, maple syrup, honey, or 10-15 drops of liquid stevia drops
***I prefer to use 2 tablespoons but if you’re unfamiliar with using this ingredient you can use less or omit it entirely.
- Serving Size: 1