Classic Chocolate Pumpkin Overnight Oats

I’m all about easy mornings, especially when fall rolls around and I’m craving something cozy. The last thing I want to do is stand over the stove making breakfast when I could be enjoying that first cup of coffee. That’s where overnight oats come to the rescue.

These chocolate pumpkin overnight oats have become my go-to when I want breakfast that feels like dessert but won’t leave me crashing before lunch. I mix everything up the night before, and by morning, I’ve got creamy oats waiting for me in the fridge. The chocolate makes it feel indulgent, while the pumpkin adds that fall flavor we all love.

The best part? You can make several jars at once and have breakfast sorted for the whole week. Just grab one from the fridge and you’re good to go. No cooking, no cleanup, no stress.

What Kind of Oats Should I Use?

For overnight oats, you’ll want to stick with old-fashioned rolled oats rather than quick oats or steel-cut oats. Rolled oats have the perfect texture for soaking overnight – they soften up nicely while still maintaining some bite, so you won’t end up with mushy oats in the morning. Quick oats will get too soggy and break down completely, while steel-cut oats won’t soften enough during the overnight soaking process. You can find rolled oats in any grocery store, and both regular and organic varieties work equally well for this recipe.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Almond milk: Any milk works here – oat milk, coconut milk, regular dairy milk, or soy milk. Just stick with the same amount and you’re good to go.
• Chia seeds: If you don’t have chia seeds, try ground flaxseed instead using the same amount. You can also skip them entirely, though your oats won’t be quite as thick.
• Maple syrup: Honey, agave nectar, or even brown sugar work as sweeteners. Start with a bit less if using honey since it’s sweeter than maple syrup.
• Cacao powder: Regular cocoa powder is a perfect substitute – use the same amount. Just make sure it’s unsweetened.
• Pumpkin purée: Sweet potato purée or butternut squash purée work well, though the flavor will be slightly different. Make sure you’re using plain purée, not pie filling with added spices and sugar.
• Rolled oats: Stick with rolled oats for the best texture – quick oats will get too mushy, and steel-cut oats won’t soften properly overnight.
• Pepitas: Chopped walnuts, pecans, or even sunflower seeds make great alternatives for that crunchy topping.

Watch Out for These Mistakes While Making

The biggest mistake people make with overnight oats is not using enough liquid, which leaves you with a thick, paste-like texture instead of creamy oats – make sure your oats are completely covered and add an extra splash of almond milk if needed.

Another common error is using pumpkin pie filling instead of pure pumpkin purée, as the pie filling contains added sugars and spices that will throw off your recipe’s balance and make it overly sweet.

Don’t skip the chia seeds or try to substitute them with something else, since they’re what helps thicken the mixture and create that perfect creamy consistency overnight.

For the best results, give your oats a good stir before refrigerating and another quick mix in the morning, and remember that they actually taste better after sitting for at least 4 hours, so resist the urge to eat them too early.

What to Serve With Chocolate Pumpkin Overnight Oats?

These overnight oats are pretty filling on their own, but I love adding some extra toppings to make them feel more like a special breakfast treat. A handful of toasted pepitas (pumpkin seeds) adds a nice crunch, and you can sprinkle some extra cinnamon on top for that cozy fall flavor. If you want to make it feel more indulgent, try adding a dollop of Greek yogurt or a drizzle of almond butter for extra protein. Fresh berries like raspberries or sliced bananas also pair really well with the chocolate and pumpkin flavors, plus they add some natural sweetness to balance out the rich cacao.

Storage Instructions

Refrigerate: These overnight oats are perfect for meal prep! Store them in mason jars or airtight containers in the fridge for up to 5 days. I love making a big batch on Sunday so I have breakfast ready all week long.

Make Ahead: The beauty of overnight oats is that they actually get better after sitting in the fridge for a night or two. The oats absorb all those delicious chocolate and pumpkin flavors, making each bite even more satisfying. You can prep up to 4 servings at once in individual containers.

Serve: Just grab your jar straight from the fridge and enjoy them cold, or let them sit at room temperature for 10 minutes if you prefer them less chilled. Add your pepitas and a sprinkle of cinnamon right before eating to keep them nice and crunchy.

Preparation Time	15-20 minutes
Cooking Time	0 minutes
Total Time	480-500 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 15-20 g
• Fat: 20-25 g
• Carbohydrates: 120-130 g

Ingredients

For the oat base:

• 1 cup rolled oats
• 1 1/2 cups almond milk
• 2 tbsp chia seeds
• 2 tbsp pure maple syrup
• 1 tbsp unsweetened cacao powder
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

For the pumpkin layer:

• 1 cup pumpkin puree
• 1/4 cup pure maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

For garnish:

• Pepitas
• Ground cinnamon

Step 1: Mix and Chill the Chocolate Oats Base

• 1 cup rolled oats
• 1 1/2 cups almond milk
• 2 tbsp chia seeds
• 2 tbsp pure maple syrup
• 1 tbsp unsweetened cacao powder
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

In an airtight container, combine the rolled oats, almond milk, chia seeds, 2 tablespoons maple syrup, cacao powder, vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.

Whisk everything together thoroughly, making sure the chia seeds and cacao are well distributed.

Seal the container and refrigerate overnight or for at least 8 hours to let the oats soften and the mixture thicken.

Step 2: Prepare the Pumpkin Layer

• 1 cup pumpkin puree
• 1/4 cup pure maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

In a small bowl, whisk together the pumpkin puree, 1/4 cup maple syrup, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until smooth and evenly mixed.

Step 3: Assemble the Pumpkin Chocolate Overnight Oats

• chilled chocolate oats from Step 1
• pumpkin mixture from Step 2

Layer the chilled chocolate oats (from Step 1) and the pumpkin mixture (from Step 2) in three small jars, alternating between the two mixtures to create distinct layers.

Finish with the pumpkin mixture on top for a nice color contrast.

I like to layer in clear jars for a pretty presentation.

Step 4: Garnish and Serve

• pepitas
• ground cinnamon

Top each jar with a sprinkle of pepitas and a dusting of ground cinnamon, if desired.

Enjoy immediately or refrigerate any extras.

I like to add extra pepitas for crunch and a warm pinch of cinnamon for more flavor.