Overnight pumpkin oats are an easy recipe for a quick breakfast for busy mornings in the fall! Bursting with delicious pumpkin flavor! Perfect to meal prep and make ahead for an entire week of breakfast. Almost 30 grams of protein per serving!
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It's the time of year when pumpkin recipes rule!
Overnight pumpkin oats are an easy breakfast that you can prep and reheat in the microwave or even eat cold, straight from the fridge - like my protein overnight oats!
Canned pumpkin puree is always in my Trader Joe's shopping cart. If you like healthy pumpkin recipes, try these blended pumpkin oatmeal, protein overnight oats, low-carb pumpkin cheesecake, and pumpkin protein ball recipe!
Why You'll Love This Recipe
- Easy fall breakfast.
- One of the best oatmeal recipes for meal prep and make-ahead breakfasts.
- Make a big batch for a whole week of breakfast.
- Use up leftover pumpkin puree.
- Delicious pumpkin pie flavor - just like our no-egg pumpkin pie!
- It can be eaten cold or warmed in the microwave.
- Simple ingredients, lots of fiber, and protein in this delicious breakfast.
- Customizable. Overnight pumpkin oats can be made with no yogurt or no chia.
- No cooking time!
- They are the perfect breakfast to make overnight and ready the next morning!
- Try these protein overnight oats or these Speculoos overnight oats for another healthy breakfast option.
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Gluten-free oats: Bob's Red Mill Gluten Free Organic Oatmeal is my favorite gluten-free oats. Regular rolled oats, Quaker or quick oats, or steel-cut oats will also work.
- Yogurt: Greek yogurt works well, or you can use Forager Cashew yogurt if making it vegan.
- Pumpkin puree: Look for canned pumpkin puree, not pumpkin pie filling.
- Protein shake or milk: I used Premier Protein's Pumpkin Spice flavor. You can also use regular milk, or non-dairy milk, such as oat milk or unsweetened vanilla almond milk, to make it vegan.
- Protein powder: I used Orgain vanilla protein powder to make these overnight pumpkin oats with protein powder. This protein is sweetened with stevia. If you choose to forgo protein or use an unflavored version, you may want to add a sweetener (maple syrup, stevia, or honey) of your choice.
- Favorite Toppings: Top with pecans or pumpkin seeds (great way to get healthy fats and fatty acids.) Add a little bit of pumpkin spice on top!
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Layer ingredients as listed in the recipe card and mix well to incorporate. Refrigerate overnight to eat the next day or for at least 2-4 hours.
- Top with yogurt and eat cold or heat up in the microwave.
Expert Tips
- Make ahead: Overnight pumpkin oats may be made up to 4 days in advance and stored in the refrigerator. Add nuts when ready to serve.
- Storage: Refrigerate in an airtight container such as a jar or in mason jars for up to 4 days.
- Vegan: Use vegan protein and dairy-free milk.
- Keto: Replace oats with chia seeds. This coconut milk chia pudding recipe is a great swap for oats.
- Without pumpkin puree: You can leave out pumpkin puree and up the pumpkin spice to keep the fall flavor.
- Without protein powder: Add Monk fruit sweetener or pure maple syrup to sweeten.
- Weight Watchers: Omit nuts and use plain or nonfat Greek yogurt.
Recipe FAQs
I love using a protein shake for added protein in this recipe. Any milk like almond milk, coconut, cashew, oat, or dairy milk will work.
I love these for a nutritious and filling breakfast. Full of whole grains, protein, and nutrition, this is one breakfast your whole family will love.
Related Recipes
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Healthy High Protein Pumpkin Overnight Oats
Equipment
Ingredients
- 2 cups gluten free oats
- 1 cup unsweetened almond milk
- 1 cup dairy free yogurt
- 1 cup pumpkin puree
- 4 scoops vanilla protein powder
- 1 teaspoon pumpkin spice more to taste
Instructions
- Layer ingredients as listed above and mix well to incorporate.2 cups gluten free oats, 1 cup unsweetened almond milk, 1 cup dairy free yogurt, 1 cup pumpkin puree, 4 scoops vanilla protein powder, 1 teaspoon pumpkin spice
- Refrigerate overnight. Eat cold or heat up in the microwave.
Notes
- Make ahead: The recipe can be made up to 4 days in advance and stored in the refrigerator. Add nuts when ready to serve.
- Storage: Store in a jar or in mason jars in the refrigerator for up to 4 days.
- Vegan: Use vegan protein and dairy-free milk.
- Keto: Replace oats with chia seeds. This coconut milk chia pudding recipe is a great swap for oats.
- Without pumpkin puree: You can leave out pumpkin puree and up the pumpkin spice to keep the pumpkin flavor up.
- Weight Watchers: Omit nuts and use plain or nonfat Greek yogurt.
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Salma says
Hi there,
This looks great—I definitely plan to try it. One thing—the final ingredient is hoeing up properly. All I can see is “1 pumpkin spice.” Did you mean to say 1 tsp pumpkin spice? Thanks!
Lyndsey says
that is correct! thanks for catching my typo. I've updated it! I would love for you to try the recipe and come back and rate it once you do! thanks so much 🙂