Pumpkin Overnight Oats

by Meg
Straight down photo of a jar of pumpkin overnight oats garnished with three pecan halves, a dollop of whipped cream and a sprinkle of cinnamon. Jar has a spoon in it with a cloth napkin draped on the right side of the jar.
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Looking for an easy, healthy breakfast for your easy mornings? These Pumpkin Overnight Oats are super simple to make the night before for a grab and go breakfast.

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Easy and festive breakfast alert! Pumpkin Overnight Oats are ridiculously simple to make on Sunday night giving you a simple breakfast all week long.

Not only are they easy but they are also packed with good for you ingredients that will keep you full all morning.

Three jars of pumpkin overnight oats lined up with mini pumpkins and a jar of oats in the background.

Ingredients for Pumpkin Overnight Oats

Here’s what you’ll need for this easy breakfast:

  • Rolled oats: Make sure you use rolled oats, also known as old-fashioned oats. Quick oats will get too mushy.
  • Pumpkin puree: Make sure it’s just the puree and not the pumpkin pie mix.
  • Milk: Use your preferred milk, any of it will work.
  • Cinnamon: For all the warm fall flavors.
  • Instant cheesecake jello mix: This sweetens the oats and adds a slight creamy, cheesecake flavor.
  • Vanilla extract: Because it’s yummy and makes all sweets better.
  • Optional ingredients: If you have them on hand, toss in a handful of chia seeds for more health benefits. I also like to add wheat germ. It doesn’t add any flavor but gives a nice boost of iron. Chocolate chips (or cacao nibs) would also be delicious and add some great texture.
Close up of jar of pumpkin oatmeal garnished with pecans and whipped cream.

How to Make Overnight Pumpkin Oats

Start off by adding all your liquid ingredients to a large bowl and whisk until well combined. Now add in the dry ingredients and stir until they come together.

Portion out the mixture into 4 glass jars then seal with lids. Place in the refrigerator overnight and you’re good to go.

Close up of spoon in jar of pumpkin overnight oats with pecans and whipped cream.

How to Serve

There are lots of ways to eat these pumpkin overnight oats. I like topping them with a hearty handful of toasted pecans or walnuts and another sprinkle of cinnamon.

A little dollop of whipped cream never hurt anyone either.

Warm or Cold?

You can serve these overnight oats either warm or cold. Just depends on your preference and amount of time you have in the morning.

I personally like my overnight oats heated up but they are great straight from the fridge too.

Jar of pumpkin oatmeal with spoons in lower right corner.

Storing Overnight Oats

These cutie little jars of oatmeal will be good for up to 5 days in the refrigerator. Make sure to give them a stir when you grab them out of the fridge.

This hasn’t happened in my experience but if the oats dry out a bit, add another splash of milk to get them to the texture you prefer.

My Favorite Things About Pumpkin Overnight Oats

  • Creamy
  • Warm, cozy fall flavors
  • Breakfast is ready to go right away
  • Everybody loves them
Overnight oats in a jar with spoon.

More Easy Breakfast Ideas

Straight down photo of a jar of pumpkin overnight oats garnished with three pecan halves, a dollop of whipped cream and a sprinkle of cinnamon. Jar has a spoon in it with a cloth napkin draped on the right side of the jar.
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5 from 1 vote

Pumpkin Overnight Oats

Looking for an easy, healthy breakfast for your easy mornings? These Pumpkin Overnight Oats are super simple to make the night before for a grab and go breakfast.
Prep Time10 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: pumpkin overnight oats
Yield: 4 servings
Author: Meghan Payne-Hensley

Ingredients

  • 1 15 ounce can pumpkin puree
  • 1 1/2 cups milk
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons vanilla extract
  • 6 Tablespoons instant cheesecake pudding mix
  • 2 cups rolled oats
  • toasted pecans, optional
  • whipped cream, optional

Instructions

  • In a large bowl, whisk together pumpkin, milk, cinnamon, vanilla and cheesecake pudding mix. Add oats and stir in. Portion evenly between 4 jars. Seal jars and refrigerate overnight before eating.
  • Optional: before eating, top with toasted pecans, whipped cream and an extra sprinkle of cinnamon.

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5 comments

  1. Sierra

    November 4, 2021 at 1:43 pm

    If I don’t have instant cheesecake pudding mix on hand, is there a substitute you can recommend? Maybe brown sugar and/or maple syrup? (And if so, what measurements?)

    Anxious to try this … but I’m trying to avoid an extra trip to the grocery store. Thank you!

    Reply
    1. Meg

      November 5, 2021 at 10:04 am

      Hey Sierra! Yes, you could definitely use brown sugar or maple syrup in its place for some sweetness. I would recommend 1/4 cup of either. And if it’s not sweet enough the next day you could totally drizzle or sprinkle on a little bit more. Hope you enjoy!

      Reply
  2. Sierra

    November 29, 2023 at 5:34 pm

    Do you have a calorie estimate for this recipe?

    Reply
  3. Michele S.

    September 22, 2024 at 8:43 pm

    What size canned pumpkin? I have the big can in my cupboard but I think you mean the smaller can?

    Reply
    1. Meg

      September 23, 2024 at 9:19 am

      Hi Michele! Yes, it’s the smaller 15 ounce can. I will update the recipe to reflect that. Sorry it wasn’t stated that way before.

      Reply

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