I used to think overnight oats were just a trendy health food thing that would never actually fill me up. Then I tried making them with real pumpkin and a handful of chocolate chips, and suddenly I got it.
The thing about overnight oats is they’re basically breakfast that makes itself while you sleep. You mix everything in a jar before bed, and in the morning you’ve got something that tastes like pumpkin pie but won’t make you crash by 10 AM. The chocolate chips don’t hurt either—they make it feel like you’re eating dessert when you’re actually being responsible.
Why You’ll Love This Pumpkin Overnight Oats
- High-protein breakfast – With a full scoop of protein powder, these oats will keep you satisfied and energized all morning long.
- Make-ahead convenience – Just mix everything together the night before, and you’ll have a ready-to-eat breakfast waiting for you in the morning – perfect for busy weekdays.
- Healthy fall flavors – The pumpkin puree and warm spices give you all those cozy autumn vibes while sneaking in extra nutrients and fiber.
- Simple ingredients – Everything you need is probably already in your pantry, making this an easy recipe to whip up anytime.
- Tastes like dessert – The chocolate chips and maple syrup make this feel like a treat, but it’s actually a nutritious way to start your day.
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 that softens nicely overnight without turning mushy, giving you that creamy but still slightly chewy bite we’re looking for. Quick oats will get too soggy and break down completely, while steel-cut oats won’t soften enough even after sitting all night. You can find rolled oats in any grocery store – they’re usually labeled as “old-fashioned oats” and come in the cylindrical container or bulk bins.
Options for Substitutions
This cozy breakfast is super adaptable – here are some easy swaps you can make:
- Rolled oats: Stick with rolled oats for the best texture in overnight oats. Quick oats will get too mushy, and steel-cut oats won’t soften enough overnight.
- Protein powder: Any vanilla or unflavored protein powder works great here. If you don’t have protein powder, you can skip it entirely or add 2 tablespoons of ground flaxseed for extra nutrition.
- Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. In a pinch, you could substitute with mashed sweet potato or butternut squash puree.
- Almond milk: Any milk works here – dairy milk, oat milk, coconut milk, or soy milk. Just keep the same amount for proper consistency.
- Pumpkin pie spice: No pumpkin pie spice? Mix together 1/4 tsp cinnamon, a pinch of nutmeg, and a tiny pinch of ginger and cloves.
- Dark chocolate chips: Feel free to use milk chocolate chips, mini chips, or even chopped dark chocolate. You could also swap for dried cranberries or chopped dates for a different flavor.
- Pure maple syrup: Honey, agave nectar, or even a couple of pitted dates blended in will work as sweeteners if you don’t have maple syrup on hand.
Watch Out for These Mistakes While Preparing
The biggest mistake with overnight oats is not using enough liquid, which leaves you with a thick, paste-like texture that’s hard to eat – make sure your oats are completely covered with almond milk and add an extra splash if needed.
Another common error is mixing in the chocolate chips right away, as they can bleed color and make your oats look muddy – instead, fold them in gently just before serving or layer them on top.
Don’t skip the resting time either, as overnight oats need at least 4 hours (but preferably 8-12 hours) in the fridge to properly soften and develop their creamy texture.
If your oats seem too thick in the morning, simply stir in a tablespoon or two of extra almond milk to reach your preferred consistency, and remember that pumpkin puree can vary in thickness between brands, so adjust your liquid accordingly.
What to Serve With Pumpkin Overnight Oats?
These pumpkin overnight oats are pretty filling on their own, but I love pairing them with a hot cup of coffee or chai tea to really lean into those cozy fall flavors. If you want to make it feel more like a complete breakfast spread, try adding some fresh berries on the side or a small handful of extra nuts for crunch. You could also serve them alongside some Greek yogurt if you’re looking for extra protein, or even drizzle a little extra maple syrup on top if you’re feeling indulgent. For a fun weekend brunch, I sometimes serve these oats with a slice of whole grain toast spread with almond butter.
Storage Instructions
Refrigerate: These pumpkin overnight oats are perfect for meal prep! Store them in the fridge in a covered jar or container for up to 4 days. I love making several jars at once for easy grab-and-go breakfasts throughout the week.
Make Ahead: The beauty of overnight oats is that they actually get better after sitting overnight. Make them the evening before and let all those fall flavors meld together while you sleep. You can even prep up to 3 days worth at once if you want to get ahead on your breakfast game.
Serve: Pull your oats straight from the fridge and enjoy them cold, or warm them up in the microwave for 30-45 seconds if you prefer them warm. Give them a good stir before eating and add those extra chocolate chips and pecans right before serving for the best texture.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 600-675 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 380-430
- Protein: 25-30 g
- Fat: 15-20 g
- Carbohydrates: 50-55 g
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Ingredients
- 1/4 cup old-fashioned oats
- 1 scoop vanilla or unflavored protein powder
- 1/4 cup canned pumpkin
- 1/3 cup almond milk
- 1/2 tsp pumpkin spice blend
- 1/8 tsp maple flavoring
- 2 tbsp dark chocolate morsels plus extra for topping
- 2 tsp pure maple syrup
- 1 tsp finely chopped pecans for topping
Step 1: Combine All Ingredients
- 1/4 cup old-fashioned oats
- 1 scoop vanilla or unflavored protein powder
- 1/4 cup canned pumpkin
- 1/3 cup almond milk
- 1/2 tsp pumpkin spice blend
- 1/8 tsp maple flavoring
- 2 tbsp dark chocolate morsels
- 2 tsp pure maple syrup
In a pint-sized mason jar or airtight container, add the old-fashioned oats, protein powder, canned pumpkin, almond milk, pumpkin spice blend, maple flavoring, dark chocolate morsels, and pure maple syrup.
Secure the lid tightly and shake well to thoroughly combine all the ingredients.
Alternatively, you can use a spoon to stir everything together until well mixed.
I like to give the mixture an extra shake after about a minute to make sure there are no dry pockets of oats.
Step 2: Chill Overnight
Place the jar in the refrigerator and let it chill overnight or for at least 6 hours.
This gives the oats time to absorb the liquid and flavors, resulting in a creamy, pudding-like consistency.
Waiting overnight really allows the pumpkin spice flavor to develop—it’s worth the patience!
Step 3: Garnish and Serve
- extra dark chocolate morsels for topping
- 1 tsp finely chopped pecans for topping
Once the oats have set, give them a quick stir.
Top with a few extra dark chocolate morsels and finely chopped pecans for added flavor and texture.
Enjoy your pumpkin pie overnight oats straight from the jar, or transfer to a bowl if you prefer.
For a more decadent treat, I like to add an extra drizzle of pure maple syrup on top just before eating.
