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Pumpkin Overnight Oats

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Pumpkin Overnight Oats is a healthy plant-based breakfast made with my homemade pumpkin butter, oat milk, chia and spices, refrigerated overnight and topped with banana and nuts/seeds. No cooking required!

Pumpkin Pie Overnight Oats
Pumpkin Overnight Oats

I’ve been eating overnight oats for years. Lately these Cinnamon Raisin Overnight Oats are on repeat in my house, but when pumpkin season arrives, I love these Pumpkin Overnight Oats, they’re the perfect fall breakfast! Great for meal prep, just make them the night before and take them for breakfast on the run. No cooking required, I use my pumpkin butter (AKA pumpkin heaven on a spoon) but you can use store bought and stir it into these oats along with chia, bananas, and nuts. I’m obsessed! You might also love these pumpkin muffin recipe.

Pumpkin Pie Overnight Oats

Are overnight oats healthy?

Pumpkin pie overnight oats have 10 grams each of protein and fiber, one serving delivers a breakfast under 300 calories.


  • quick oats or old fashion oatmeal, I prefer organic
  • unsweetened milk of choice, such as oat milk, nut milk,
  • pumpkin butter (or use pumpkin puree, sweetener and extra spice)
  • chia seeds or flax seeds
  • ground cinnamon and pumpkin pie spice


  • sliced banana, freeze the rest for smoothies
  • pinch of cinnamon and pumpkin pie spice
  • raw hulled pecans, pepitas, walnuts, or any nut you like
  • whipped cream or dairy free cream (optional), for topping

How to make pumpkin overnight oats

  1. Start with my homemade pumpkin butter .If you prefer to buy it, use a bit less as store-bought pumpkin butter has more sugar.
  2. Grab a jar or small glass container, like a Pyrex with a fitted lid, and mix all the base ingredients, the oats, chia, milk pumpkin butter, pumpkin spice and cinnamon.
  3. Refrigerate overnight.
  4. The next morning, add your toppings (I usually add fresh fruit like bananas, nuts, and/or seeds) whipped cream, and enjoy.

How To Meal Prep

Overnight oats are perfect for meal prep because you must make them the night before. They will last for up to 4 days in the refrigerator in an airtight container, so make a big batch and enjoy them all week. They’re great for those busy weekdays when you’re on the run.


  • If you like your oats thicker, use less milk or more oats.
  • Swap pumpkin butter for apple butter for apple pie overnight oats.
  • If you want to make these pumpkin overnight oats without chia seeds, use flax seeds instead, or use both.
  • You can use a plastic container instead of a mason jar if you prefer – just make sure that the container can hold up to 2 cups.

ingredients for pumpkin oatspumpkin oatmeal with bananaspumpkin oats with whipped cream and bananas

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Pumpkin Overnight Oats

5 from 12 votes
Easy Pumpkin Overnight Oats, a healthy, fall, plant-based breakfast that's perfect for meal prep. No cooking required!
Course: Breakfast, Brunch
Cuisine: American
Pumpkin Pie Overnight Oats
Prep: 10 minutes
Cook: 0 minutes
Fridge Time: 8 hours
Total: 8 hours 10 minutes
Yield: 1 serving
Serving Size: 1 jar


  • 1/4 cup organic quick oats*
  • 1/2 cup unsweetened milk of choice, I like oat milk
  • 2 tbsp pumpkin butter, (use less if store bought)
  • 1 tsp chia seeds
  • pinch cinnamon
  • pinch pumpkin pie spice


  • 1/4 sliced banana, freeze the rest for smoothies
  • pinch cinnamon
  • pinch pumpkin pie spice
  • 1 tbsp raw hulled pecans, pepitas, walnuts, or any nut
  • whipped cream or dairy free cream (optional), for topping


  • Combine the oats and 1/2 cup of the milk in a jar.
  • Stir in the pumpkin butter, chia seeds and spices.
    oats, chia and pumpkin butter in a jar
  • Cover jar, shake and refrigerate overnight.
  • The next morning remove from the refrigerator and let it sit on the counter 30 minutes to take out the chill (or you can microwave a few seconds if you wish).
  • Add the banana, sprinkle with a little cinnamon and pumpkin spice and top with nuts. Finish with whipped topping, if desired. Enjoy!

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*For gluten-free be sure to use gluten free oats.


Serving: 1 jar, Calories: 269 kcal, Carbohydrates: 40.5 g, Protein: 10 g, Fat: 12 g, Saturated Fat: 0.5 g, Sodium: 165.5 mg, Fiber: 10 g, Sugar: 16 g