These Pumpkin Overnight Oats are creamy, sweet, and full of cozy pumpkin pie flavor. Made with wholesome oats, pumpkin puree, ripe banana, and warming spices, they take only five minutes to prepare and make the most delicious fall breakfast.
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Pumpkin season is officially open! Have your Pumpkin Puree and Pumpkin Pie Spice ready. It's time to enjoy all those beautiful fall flavors.
Honestly, I resisted pumpkin season for a long time this year. I wasn't quite ready to say goodbye to summer, and I was still deep in my apple obsession. I made a batch of Pumpkin Oatmeal Cookies, but that was about it.
Then, last week, I caught myself thinking about having Pumpkin Overnight Oats for breakfast. Next thing I knew, I had a jar soaking in the refrigerator.
And what a treat these oats turned out to be! They are thick, creamy, and wonderfully flavored with sweet pumpkin and cozy pumpkin pie spice. Ripe banana adds natural sweetness, while crunchy walnuts and chewy goji berries make every spoonful even more delicious.
Plus, this recipe couldn't be easier to make. Mix everything in a jar, leave it in the refrigerator overnight, and breakfast is waiting for you in the morning. Total win!
Reasons to make
- Creamy, sweet, and full of cozy fall flavor.
- Like pumpkin pie-in a breakfast jar!
- Made with simple pantry staples.
- Just five minutes of prep.
- Naturally sweetened with ripe banana.
- Perfect for meal prep and busy mornings.
Ingredients used
- Rolled oats. Hearty and filling, oats are a staple food in my pantry. I used old-fashioned rolled oats because they create a thick and creamy texture while keeping a little bite. Quick oats will also work, but the finished texture will be much softer.
- Milk of choice. I used oat milk because its mild flavor works beautifully with pumpkin and spices. You can use any milk you prefer and have at home.
- Pumpkin puree. Pumpkin puree gives these oats their creamy texture, gorgeous color, and sweet pumpkin flavor. I like making homemade pumpkin puree, but plain canned pumpkin puree works perfectly too.
- Banana. I used a very ripe banana to sweeten the oats naturally. The riper the banana, the sweeter and creamier your overnight oats will be.
Other ingredients you'll need:
- Pumpkin pie spice. This warming blend of cinnamon, ginger, nutmeg, allspice, and cloves gives the oats their cozy pumpkin pie flavor.
- Hemp seeds. They blend easily into the oats and add a lightly nutty flavor.
- Walnuts. Chopped walnuts bring a lovely crunch that contrasts with the creamy oats.
- Goji berries. They add sweetness, chewiness, and a beautiful pop of red.
How to make Pumpkin Overnight Oats
Equipment used
- Measuring cups and spoons.
- Fork.
- Spoon.
- Wide-mouth jar or airtight container.
Step-by-step instructions
- Step 1: Prepare the ingredients.
- Start by preparing and measuring all the ingredients.
- Mash the banana thoroughly with a fork.
- Step 2: Mix the oats.
- Add the oats and milk to a jar or airtight container.
- Add the pumpkin puree, mashed banana, hemp seeds, and pumpkin pie spice.
- Stir everything thoroughly until the banana and pumpkin are evenly combined with the oats.
- Step 3: Chill the oats.
- Seal the jar with a lid.
- Place it in the refrigerator for at least four hours. For the best texture, leave the oats overnight.
- During this time, the oats will absorb the liquid, soften, and become beautifully creamy.
- Step 4: Finish and serve.
- Stir the oats before serving.
- If they are too thick, add a splash of milk and stir again.
- Taste the oats and add a little maple syrup or honey if you want more sweetness.
- Top with chopped walnuts, goji berries, and optional sliced banana.
- Serve and enjoy!
Tips for serving
- Top the oats with chopped walnuts, pecans, or almonds.
- Add dried goji berries, cranberries, raisins, or chopped dates.
- Add fresh banana slices immediately before serving.
- Sprinkle a little extra pumpkin pie spice or cinnamon over the top.
- Drizzle with maple syrup or honey if you prefer sweeter oats.
- Add another splash of oat milk for a thinner, creamier consistency.
- Enjoy the oats cold or warm them gently if you prefer a cozy breakfast.
Tips for storing
- Keep the overnight oats in a sealed jar or airtight container in the refrigerator.
- Store them for up to three to four days.
- Stir the oats before serving and add more milk if they have become too thick.
- Keep walnuts and other crunchy toppings separate until serving.
- These overnight oats are best enjoyed fresh from the refrigerator. I don't recommend freezing them because the banana and pumpkin mixture may separate after thawing.
Substitutions
- You can substitute oat milk with almond, soy, cashew, or dairy milk. Water will also work, but the oats won't be as creamy.
- You can substitute rolled oats with quick oats. Note that quick oats will create a much softer, almost porridge-like texture.
- Substitute hemp seeds with chia seeds or ground flaxseed. These absorb more liquid, so you may need to add extra milk.
- Substitute walnuts with pecans or almonds.
- Substitute goji berries with raisins, dried cranberries, chopped apricots, or chopped dates.
- Replace pumpkin pie spice with cinnamon for a simpler flavor.
- Add maple syrup, honey, date syrup, or molasses if you want more sweetness. Date syrup and molasses will make the oats darker.
- Make it gluten-free by using oats labeled gluten-free.
Recipe variations
Make it vegan: Use plant-based milk and choose maple or date syrup instead of honey if you add a sweetener.
Make it gluten-free: Use certified gluten-free oats and check the labels of your milk, spice blend, and toppings.
Make it nut-free: Leave out the walnuts or replace them with pumpkin seeds, if suitable for your needs.
Make it with chia seeds: Replace the hemp seeds with chia seeds. The oats will become thicker, so add another splash of milk after chilling if needed.
Add more fruit: Top the oats with sliced banana, chopped apple, pear, or dried cranberries.
Make it extra spiced: Add a small pinch of cinnamon or pumpkin pie spice before serving. A little goes a long way!
Recipe tips
- Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains sweeteners and additional ingredients that will change the recipe.
- Choose a very ripe banana with plenty of brown spots. It will be easier to mash and naturally sweeter.
- Old-fashioned rolled oats give the best balance of creamy and chewy texture.
- Quick oats are a good option if you prefer very soft overnight oats.
- I wouldn't recommend steel-cut oats because they won't soften in the same way.
- Stir the mixture thoroughly before chilling. Make sure there are no pockets of mashed banana or pumpkin at the bottom of the jar.
- Always adjust the consistency after the oats have soaked. The oats and seeds will continue absorbing liquid while they rest.
- Add crunchy toppings just before serving so they don't become soft.
- Taste the oats before adding sweetener.
Recipe
Pumpkin Overnight Oats
Ingredients
For the base:
- ½ cup rolled oats or quick oats
- ½ cup oat milk or milk of choice
- ½ cup pumpkin puree
- ½ teaspoon pumpkin spice
- ½ banana
- 1 teaspoon hemp seeds
Toppings (optional):
- 1 tablespoon walnuts roughly chopped
- 1 tablespoon dried Goji berries
Instructions
- Prepare and measure all ingredients using measuring cups.
- Mash the banana with the fork.
- Add the oats, milk, pumpkin puree, mashed banana, hemp seeds and pumpkin pie spice to a jar or airtight container.
- Stir until everything is evenly combined.
- Cover and refrigerate for at least four hours or overnight.
- Stir before serving. Add more milk if the oats are too thick.
- Taste and add optional maple syrup or honey if more sweetness is needed.
- Top with walnuts, goji berries and optional sliced banana.
Notes
- Substitute rolled oats with quick oats.
- As an additional sweetener, I suggest using maple syrup, raw honey, date syrup. Molasses is a good option too.
- If you're about to use canned pumpkin puree make sure you buy the pumpkin puree not pumpkin pie filling.
- I used oat milk, but you can use any milk or even water.
- Substitute hemp seeds with flax seeds or chia seeds.
- Substitute goji berries with any dried fruit: raisins, sultanas, cranberries, chopped apricots, chopped dates.
- Substitute walnuts with almonds or pecans.
- Make it gluten-free: Use certified gluten-free oats.
Nutrition
Frequently asked questions
No. The oats soften by absorbing liquid while they rest in the refrigerator. They should be refrigerated during soaking rather than left at room temperature.
Pumpkin overnight oats should soak for at least four hours. Leaving them overnight usually produces the creamiest texture and allows the pumpkin pie spice flavor to develop more fully.
Yes. Plain canned pumpkin puree works well and makes this recipe especially convenient. Check the label carefully and avoid pumpkin pie filling, which contains added sweeteners and spices.
Yes. Transfer the oats to a microwave-safe bowl and warm them in 30-second intervals, stirring between each interval. Add a splash of milk if they become too thick.
If the oats are too thick, stir in milk one tablespoon at a time. If they are too thin, refrigerate them a little longer. The final consistency can vary depending on the type of oats, seeds and pumpkin puree used.
Store them in an airtight container in the refrigerator for up to three to five days. For the best texture, add walnuts and dried fruit immediately before serving.
Audrey says
These are my fall breakfast go to!
Liz says
These are the perfect fall breakfast. I loved them!
Gail Montero says
What a yummy way to begin the day during chilly fall season! So comforting.