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    Home » Breakfast and Brunch Recipes » Creamy Pumpkin Spice Overnight Oats

    Creamy Pumpkin Spice Overnight Oats

    Published: Sep 24, 2021 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 17 Comments

    Jump to Recipe Print Recipe
    Image and text overlay for Pumpkin Spice Overnight Oats
    image and text for pumpkin spice overnight oats
    Image and text overlay for Pumpkin Spice Overnight Oats

    These Creamy Pumpkin Pie Overnight Oats made with warm fall spices and chia seeds make a healthy breakfast to wake up to! These oats in a jar are easy to make vegan and gluten-free. Full of fall flavours, they have just the right amount of spice and sweetness!

    close up view of toppings in a jar of pumpkin spice overnight oats

    These little jars of pumpkin pie overnight oats are full of fall flavours:  pumpkin, cinnamon, pecans, and cranberries. 

    They're creamy, delicately sweet, and they have that necessary crunch we crave from added nuts and dried fruit. I added pecans and cranberries to one jar and pumpkin seeds to another and both were delicious.

    Sometimes I love to experiment and try different flavours of overnight oats or use whatever is in season, like these summertime Peach and Blueberry Overnight Oats. But this week, I opted for autumn flavours, because what symbolizes fall more than pumpkin spice?

    ❤️ Why this overnight oats recipe works

    • they're convenient. Mix the ingredients for a jar of overnight oats the night before (or make enough for a few days) and head to bed knowing that your breakfast will be ready and waiting for you in the morning. Take time to sit and simply enjoy these creamy fall flavours, or grab it and go, eating later when you have time.
    • they'll keep you full and satisfied. Eating complex carbohydrates and protein in the morning helps you avoid spikes in your blood sugar. Oats are a good source of soluble fiber and take longer to digest, making you feel full.
    • adding chia seeds makes them even more nutritious. Chia seeds are an excellent source of fiber, protein, Omega-3 fatty acids and other micronutrients and are full of anti-oxidants.
    • they are quick to make the night before.  You can head to bed knowing that your healthy breakfast will be working its magic in the fridge while you sleep.
    Creamy pumpkin pie overnight oats topped with pecans and cranberries with a spoon in the jar.

    🛒 Ingredients

    All you need to make these little jars of breakfast bliss are:

    • oats: rolled oats or old-fashioned oats, certified gluten-free, if necessary
    • yogurt: Greek yogurt or a plant-based yogurt to keep these overnight oats dairy-free
    • milk: your choice of milk, dairy or plant-based
    • pumpkin: canned or homemade pumpkin purée (not pumpkin pie mix)
    • chia seeds: to thicken the oats and add extra protein
    • pumpkin spices: cinnamon, nutmeg, ginger, and cloves
    • sweetener: maple syrup, or your choice of sweetener
    • toppings: nuts, seeds, dried fruit or fresh fruit

    🥄 Instructions

    These pumpkin pie overnight oats are quick and easy to make the night before!

    1. Simply mix all ingredients together in a medium bowl, stir to combine and spoon into small, serving-size jars. Cover and refrigerate.
    2. In the morning, add toppings of your choice, like pecans, walnuts, dried fruit, diced apples or chopped pears.
    3. I eat these cold, straight from the fridge, but on chilly mornings, you might like them quickly warmed in the microwave.

    ❓How long will pumpkin overnight oats last?

    Cover these jars of oats and they will last 3 to 5 days in the fridge. Add the toppings just before serving, so they don't become soggy.

    🔁 Possible Substitutions

    You can easily make this recipe vegan and gluten-free. Substitute coconut milk or almond milk yogurt for the traditional Greek yogurt and use certified gluten-free oats, if necessary.

    Make it Vegan:  Use coconut yogurt or a nut-milk yogurt, and a nut-based milk or rice milk

    Make it gluten-free:  Use certified gluten-free rolled oats.

    What to do with leftover canned pumpkin

    This recipe uses ½ cup of canned or puréed pumpkin. Make more pumpkin treats with the leftover pumpkin! See this helpful list of Smart Ideas for Leftover Pumpkin Purée.

    The first two listed here are no-bake recipes!

    • Grain-Free Peanut Butter Chocolate Pumpkin Energy Balls
    • Greek Yogurt Pumpkin Cheesecake Mousse
    • Warm Cranberry Apple Pumpkin Baked Oatmeal
    • Gluten-Free Pumpkin Cheesecake
    • Gluten-Free Pumpkin Spice Bread with Cream Cheese Frosting
    two jars of creamy pumpkin pie overnight oats with pecans and cranberries

    I hope you get a chance to make these pumpkin oats in a jar soon. They're just that good! When you make them, please leave a comment and a rating below! Thanks in advance. Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.

    🗒 More gluten-free breakfast recipes

    • Close up view of a wedge of tortilla española on a plate with a fork.
      Tortilla Española - Traditional Spanish Tortilla Tapas
    • Cherry baked oatmeal cup with cherry sauce.
      Cherry Baked Oatmeal with Chia
    • A jar of apple crumble breakfast parfait with a spoon.
      Healthy Gluten-Free Apple Crumble Breakfast Parfait
    • An almond flour pumpkin muffin with a bite out of it.
      Almond Flour Pumpkin Muffins with Maple Pecan Streusel

    📖 Recipe

    Creamy Pumpkin Pie Overnight Oats |www.flavourandsavour.com

    Creamy Pumpkin Pie Overnight Oats

    These Creamy Pumpkin Pie Overnight Oats made with warm fall spices make a healthy breakfast to wake up to. It's easy to make this recipe vegan and gluten-free.
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 2
    Calories: 169kcal
    Author: Elaine
    Prevent your screen from going dark

    Ingredients

    • ½ cup rolled oats, certified gluten-free if necessary
    • ½ cup Greek yogurt, or use coconut or almond milk yogurt for a dairy-free alternative
    • ½ cup milk of your choice almond, coconut, cashew, dairy, etc.)
    • ½ cup canned or homemade pumpkin purée
    • 1 tablespoon chia seeds
    • ½ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon ground ginger
    • ⅛ teaspoon ground cloves
    • 2 - 3 teaspoon pure maple syrup
    • Toppings: walnuts and dried cranberries or other nuts seeds or dried fruit of your choice.

    Instructions

    • Combine all ingredients in a medium bowl. Stir well and spoon into 8 ounce jars. Leave room at the top for add-ons in the morning.
    • Seal and refrigerate overnight. This recipe makes two servings.

    Notes

    You can easily make this recipe vegan and gluten-free. Substitute coconut milk or almond milk yogurt for the traditional Greek yogurt and use certified gluten-free oats, if necessary.
    Make it Vegan:  Use coconut yogurt or a nut-milk yogurt, and a nut-based milk or rice milk
    Make it gluten-free:  Use certified gluten-free rolled oats.

    Nutrition

    Calories: 169kcal | Carbohydrates: 24g | Protein: 9g | Fat: 4g | Cholesterol: 2mg | Sodium: 105mg | Potassium: 294mg | Fiber: 6g | Sugar: 4g | Vitamin A: 9530IU | Vitamin C: 2.6mg | Calcium: 201mg | Iron: 2.2mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    Reader Interactions

    Comments

    1. Marcie

      October 06, 2021 at 8:12 pm

      5 stars
      This is so creamy and pumpkin-y and delish! Love it. I made enough for 3 days. Don't think I'll ever get tired of it!

      Reply
      • Elaine

        October 08, 2021 at 5:08 pm

        I know and agree! It doesn't sound as good as it really is!

        Reply
    2. Anne

      October 23, 2020 at 2:47 pm

      5 stars
      So creamy and delicious!

      Reply
    3. Alexandra | Occasionally Eggs

      September 23, 2016 at 8:28 am

      I love these pretty, bright photos! I've never thought of adding pumpkin to my overnight oats but this looks so delicious, and perfect for this warm fall weather we've been having.

      Reply
      • Flavour & Savour

        September 23, 2016 at 8:45 am

        It's also a great way to use up those little bits of pumpkin left over from other recipes, too!

        Reply
    4. Yum Girl

      September 19, 2016 at 9:08 am

      Welcome to Yum Goggle! We are following you on all social media and hope you will follow us back. We will try our best to tag you each time we promote your posts. Kelli at YG!

      Reply
    5. [email protected] Meanderings

      September 16, 2016 at 10:41 am

      I saw this recipe on here the other day and couldn't stop thinking about it! Last night at my daughter's dance were talking about how it's just that time of year where you need to make pumpkin stuff and I mentioned seeing this recipe! Everyone drooled...Officially PINNED now so I don't forget!

      Reply
      • Flavour & Savour

        September 16, 2016 at 11:53 am

        Hi Terry, Thanks for your kind comment, and thanks so much for sharing it on Pinterest! Hope you get a chance to make it soon.

        Reply
    6. Flavour & Savour

      September 16, 2016 at 9:51 am

      Hi Marisa,
      They're so easy . . . and so convenient for busy mornings.

      Reply
    7. Marisa

      September 16, 2016 at 8:53 am

      I have been meaning to try overnight oats for a while now! It's outstanding????

      Reply
    8. Flavour & Savour

      September 16, 2016 at 8:49 am

      Thanks Cathy! It's made me a pumpkin convert!

      Reply
    9. suki

      September 16, 2016 at 8:39 am

      I have never made overnight oats before. 🙂 I should try yours 😀 atleast!

      Reply
    10. Cathy

      September 16, 2016 at 8:30 am

      5 stars
      I haven't tried overnight oatmeal yet, but I guess it's time! The pecans and cranberries with pumpkin must give it a very nice twist. I'm not a fan of that plain old pumpkin pie filling from the can either! I'm definitely pinning this to try.

      Reply
    11. Kari Peters

      September 15, 2016 at 4:41 pm

      5 stars
      I'm all on board with grab and go breakfasts, especially when they're make ahead like this one! They're been literally life changing for me since I finally eat breakfast and have better energy now!

      Reply
      • Flavour & Savour

        September 15, 2016 at 5:09 pm

        Thanks Kari! Perfect for hectic mornings????

        Reply
    12. Maia McPherson

      September 15, 2016 at 7:58 am

      Would you recommend halving this recipe for one person or would it be fine for a second serving the day after?
      Love your recipes Elaine!

      Reply
      • Flavour & Savour

        September 15, 2016 at 8:30 am

        Hi Maia,
        It's great the second day . . . and the third, and even the fourth! If you want to add keep the nuts really crunchy, just add them in the morning, although I found they only softened a tiny bit after four days. Thanks!

        Reply

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