Pumpkin Spice Overnight Oats

Made with real pumpkin purée, brown sugar, warm autumn spices, and your favorite plant milk, these pumpkin spice overnight oats capture the classic taste of a slice of pumpkin pie, in the form of a portable breakfast.

Why Make This Pumpkin Spice Overnight Oats Recipe?

Every autumn I reach for canned, puréed pumpkin to make pumpkin muffins, hand pies, and biscotti, or to turn it into caramels, dips, and spreads. But most of my recipes don’t require a full can, so once pumpkin spice season has come and gone, I inevitably find myself with a couple of extra cans of pumpkin purée, or a tub of the stuff in my freezer.

I’ll often blend the leftovers into a pumpkin smoothie, or whisk it into a fragrant pumpkin spice simmer pot, but I’m always on the lookout for new ways to use up excess pumpkin. These pumpkin spice overnight oats definitely fit the bill.

This recipe only takes about fifteen minutes of active prep time, plus a night to chill in the fridge. The resulting oats are creamy and full of flavor—they really do taste just like a slice of pumpkin pie, especially if served with a dusting of cinnamon and a big dollop of whipped cream on top.

Pumpkin Overnight Oats Recipe Ingredients

To make these pumpkin pie-inspired overnight oats, you’ll need the following ingredients:

• Rolled Oats – You must use rolled oats (also known as old fashioned oats) for this recipe. Do not substitute quick oats, instant oats, or steel-cut oats.
• Light Brown Sugar – Light brown sugar sweetens the oats. Feel free to substitute dark brown sugar, muscovado sugar, molasses sugar, or Demerara sugar, to taste  
• Spices – You’ll need ground cinnamon, ground nutmeg, ground ginger, ground allspice, ground cloves; or, substitute 1 1/4 to 1 1/2 teaspoons of my homemade pumpkin spice blend.

• Plant Milk – You can use unsweetened oat milk or unsweetened almond milk or another plant milk, or prepare your oats with regular cow’s milk. If you want to go a little bit crazy (or love a super-sweet breakfast with a bit of a kick!) you could even try replacing the plant milk with a bottled pumpkin spice latte beverage.
• Pumpkin Purée – Look for plain pumpkin purée rather than pumpkin pie filling. Save the leftovers to make one of my other pumpkin recipes, like a pumpkin spice simmer pot, my pumpkin smoothie recipe or these pumpkin oatmeal balls.

Garnishing and Serving Pumpkin Overnight Oats

Some of my favorite toppings for these pumpkin overnight oats include pumpkin seeds (or crushed pumpkin seed brittle!), chopped nuts (walnuts, pecans, pistachios), crumbled ginger snap cookies, or a spoonful of pumpkin spice granola.

You can also dust your oats with ground cinnamon or homemade pumpkin pie spice; drizzle with honey; stir in homemade simple syrup; or finish with a dollop of pumpkin purée or a big scoop of whipped cream.

Make-Ahead and Storage Suggestions

Refrigerate pumpkin spice overnight oats in an airtight container, or individual lidded jars or plastic containers, for up to 5 days.

These pumpkin spice overnight oats are the perfect make-ahead breakfast for busy fall mornings. I like to make a double batch, so I have a couple of days’ worth of breakfasts ready to go.

Before serving, I recommend stirring in an extra splash of plant milk. Don’t add nuts or other toppings until just prior to serving; they’ll draw moisture in the fridge.

Other overnight oats recipes you might enjoy:

Carrot Cake Overnight Oats
Chocolate Strawberry Overnight Oats

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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