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Pumpkin Pie Overnight Oats

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Pumpkin Pie 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 Pie Overnight Oats

I’ve been eating overnight oats in a jar for years. They are such an easy breakfast that you can make the night before and eat on a busy weekday or bring to work. These Pumpkin Pie Overnight Oats are the perfect breakfast for fall. To make these oats, I whipped up a batch of pumpkin butter (AKA pumpkin heaven on a spoon) and stirred it into my oats along with chia, bananas, and nuts. I’m obsessed and will be enjoying these pumpkin overnight oats all season! You might also love these pumpkin muffin recipe.

Pumpkin Pie Overnight Oats

Are overnight oats healthy?

Yes, these pumpkin pie overnight oats are healthy. One serving delivers a breakfast under 300 calories with ten grams each of protein and fiber.

Can you make overnight oats in advance?

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

How to make overnight oats

  1. Start with pumpkin butter (See my easy homemade recipe.). 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.
  3. Refrigerate overnight.
  4. The next morning, add your toppings (I usually add fresh fruit, nuts, and/or seeds.) and enjoy.


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

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

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Pumpkin Overnight Oats in a Jar

5 from 10 votes
Pumpkin Pie 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!
Course: Breakfast, Brunch
Cuisine: American
Pumpkin Pie Overnight Oats
Prep: 10 mins
Cook: 0 mins
Fridge Time: 8 hrs
Total: 8 hrs 10 mins
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!

Last Step:

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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


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123 comments on “Pumpkin Pie Overnight Oats”

  1. This was really tasty as written. A couple of tweaks made it fantastic for me. First added a pinch of salt to balance the sweetness. I used jarred pumpkin butter and found that a generous Tbl was enough. Second, I heated mine in the morning which made it true oatmeal and wonderful on a cold morning. Third, I threw in a few blueberries with the banana and walnut toppings, which have it a great tart element. Yum!

  2. This is great! I’m no longer on WW, but I still come here for healthy recipes. When I made the pumpkin butter, I had no apple juice or cider, so I used a little extra sugar, water, and about 1 tsp of apple cider vinegar. The vinegary flavor cooks out as the butter simmers, and leaves you with just a hint of tartness to go with the sweetness of the pumpkin and sugar. Anyway, I made the oatmeal with steel-cut quick oats (I happen to like the thick, chewy texture), and warmed it up thoroughly in the microwave the next day. So, so, so good!

  3. Love this!!  Also found gingerbread butter at Stonewall Kitchen when I was shopping for pumpkin butter. Both work really well. 

    Thanks for posting!

  4. Great recipe, still tastes nice if you use half the pumpkin butter (used 1T and added a quarter of a ripe pear which I had on hand).

  5. I made the pumpkin butter and it came out pretty vinegary and it affected the oats.  I don’t want to trash the whole batch. Do you have suggestions for fixing the pumpkin butter. 

      1. Normally I hate when people are like, here’s how I completely changed this recipe and it was amazing! But I made a variation to this using the measurements and subbed in Wanna Date? vanilla date spread for the pumpkin butter because I didn’t have any and it was so delicious! Thank you for reviving my tired breakfast routine!

      2. I’ve been making this each fall since you originally shared this recipe. I make your pumpkin butter and eat these oats for work in the morning. I love them cold. Pepitas or walnuts on top are both great. I also used monkfruit sweetener this year in the pumpkin butter.  Fantastic recipe. Thank you! 

  6. Made your pumpkin butter two nights ago and used it for these overnight oats and all I have to say is WOW.. so delicious ! definitely going to repeat this recipe lots more !