Pumpkin Pie Overnight Oats

By Ann Fulton

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If I counted how many times I started my day with overnight no-cook oatmeal cups, well….let’s just say it would be a very big number!  I love to quickly whip up a jarful (or several) before I go to bed and have a satisfying breakfast ready and waiting.

Since I am quite fond of pumpkin, it seemed fitting that I develop a seasonal variation brimming with the welcome flavors of fall.  Truth be told, I ate quite a lot of this as I honed in on the combination I liked best.  I made versions with yogurt and without and tested with varying proportions of oats, liquids, and mix-ins.

Since everyone’s palates are a little different, feel free to start with the following recipe and adjust subsequent batches to your preferred level of sweetness, thickness, and so on.  I tend to eat my original recipe as is.  With this variation, I’ve taken to a hint of crunch.  Typically, I mix in about two tablespoons of granola and, more recently, some dried cranberries and pumpkin seeds.  While I eat this convenient breakfast cold from the fridge, some of my friends with whom I have shared the recipe warm it lightly in the microwave.  Enjoy as you please!

For Homemade Pumpkin Pie Spice Mix, click here.


Delicious with Coconut Pumpkin Granola! ⇧⇧

Pumpkin Pie Overnight Oats
After much tweaking with various combinations and measurements, this is the version I enjoy the most. Feel free to adjust to your preference, adding a little extra milk if you like your oats "soupier" or an extra drizzle of maple syrup on top if you prefer it sweeter.

Yields 1 serving.
  • 1/3 cup (1 ounce) old-fashioned oats (certified gluten-free if necessary)
  • 1/3 cup (2 3/4 ounces) milk of choice
  • 1/4 cup (2 ounces) pumpkin puree (may used canned; not pumpkin pie filling)
  • 1/4 cup (2 ounces) plain Greek yogurt (I use Chobani 0%; may substitute 2%, vanilla, or honey)
  • 2-3 teaspoons maple syrup (or to taste)
  • 1 teaspoon chia seeds
  • 1/2 teaspoon pumpkin pie spice (may use cinnamon)
  • 1/2 teaspoon vanilla or almond extract
  • Optional mix-ins: 1-2 tablespoons raisins or dried cranberries, 2-3 teaspoons flaked coconut (sweetened or unsweetened as preferred)
  • Optional toppings: granola, sunflower seeds, pepitas, or chopped nuts of choice
  1. Mix all of the ingredients in a small bowl or jar. I often use a 12-ounce jelly or Mason jar. Add optional mix-ins, as desired.
  2. Cover and refrigerate overnight.
  3. Sprinkle with toppings of choice. Enjoy cold or gently warm, if desired. Oatmeal cups will keep for approximately 3 days in the refrigerator.
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  1. Dione

    I absolutely love these. I have also added Starbucks pumpkin spice latte oat milk in place if milk, and left out the maple syrup. They were incredible!

    1. Ann Post author

      Fantastic feedback, Dione, and I love how you used the pumpkin oat milk in place of the plain milk and maple syrup. Yum!

  2. Martha Munger

    I love this one but I must tell you I add about a table spoon of finely chopped pecans to it in the morning… So delicious..

    1. Ann Post author

      Martha, Thanks so much for your comment. I’m glad you enjoy…and I’m with you on the pecans!

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  4. Elise

    I have just started making this recipe again now that fall is in the air. These are awesome. I made dozens last fall and winter and am ready for my pumpkin fix!

  5. Elizabeth

    We love these. I make a bunch at once and then the next few mornings are so easy. We don’t save them just for pumpkin season either!

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