Pumpkin Pie Overnight Oats (Easy + Protein Packed)

This Pumpkin Pie Overnight Oats recipe is the perfect way to enjoy the cozy, delicious flavors of pumpkin pie — without turning on the oven. With hearty rolled oats, real pumpkin purée, chia seeds, and a little boost of protein, it's a simple breakfast recipe that's creamy, satisfying, and ready when you wake up.

Whether you're a busy parent, a gym-goer looking to boost your protein content, or just obsessed with all things pumpkin season, this easy recipe is a great option to prep once and enjoy all week.

Why You'll Love This Pumpkin Overnight Oats Recipe

• ✔️ Easy 5-minute prep the night before

• ✔️ Great for busy mornings and meal prep

• ✔️ Up to 30g protein per jar — a little extra protein makes it more filling

• ✔️ Made with whole foods and simple ingredients

• ✔️ Stores beautifully in airtight containers or mason jars

• ✔️ A healthy breakfast that tastes like dessert

These overnight oats are thick, creamy, and full of real pumpkin and warm pumpkin pie spice. It’s a great way to use up leftover pumpkin purée or pumpkin pie mix — just be sure to read the ingredient tips below!

Ingredients & Substitutions

This cozy fall oatmeal recipe is super flexible. Here's what you'll need:

• ½ cup rolled oats
  Use old-fashioned rolled oats for the best texture. You can substitute quick oats for a softer consistency, but avoid steel cut oats unless pre-cooked — they won’t soften enough overnight.

• ¼ cup pumpkin purée
  Look for pure pumpkin purée, not pumpkin pie filling (which contains added sweeteners and spices). You can also use homemade pumpkin puree if you have some from roasting squash or pie pumpkins.

• ¾ cup plant-based milk
  We recommend soy milk or unsweetened vanilla almond milk for added protein. Oat milk, coconut milk, or even whole milk (if not plant-based) all work well. Choose your favorite non-dairy milk!

• 1 scoop vanilla vegan protein powder OR 2 Tbsp powdered almonds (optional)
  This gives the oats a little boost of protein. Use a clean vanilla protein you love, or try powdered almonds for a more neutral flavor.

• 1 Tbsp chia seeds
  Chia thickens the oats and adds healthy fats, fiber, and omega-3 fatty acids.

• 1 Tbsp maple syrup
  Or use your sweetener of choice! I like 2 teaspoons of monk fruit when I am looking to cut the sugar, but brown sugar or stevia work too.

• ¼ tsp pumpkin pie spice
  You can adjust the spice level to your taste — or mix your own with cinnamon, nutmeg, ginger, and cloves.
  (Pro tip: Add a little more in the morning for a stronger flavor.)

• ¼ tsp vanilla extract
  Balances and deepens the pumpkin pie flavors.

• Pinch sea salt
  Don't skip it — it brings out the delicious flavors of the oats and pumpkin.

Optional Toppings (Customize!)

• Plant-based or plain Greek yogurt — for creaminess + extra protein

• Pumpkin seeds — crunchy, high in zinc and healthy fats

• Pumpkin granola or chocolate chips

• Almond butter or a little whipped cream

• Fresh fruit (bananas, berries, pears)

• Drizzle of maple syrup (yes, again!)

How to Make Pumpkin Pie Overnight Oats

⏱ Just Minutes of Prep the Night Before:

1. Add all ingredients to a bowl, mason jar, or overnight oat container. Stir until smooth and fully combined.
   (Don’t forget to break up any protein powder clumps or chia lumps.)

2. Cover and refrigerate overnight — or at least 6 hours — in an airtight container. This lets the oats and chia seeds soak and thicken.

3. Next morning, give it a good stir. Add your favorite toppings and enjoy chilled — or microwave for 60–90 seconds for a warm fall breakfast.

4. Sprinkle on granola, seeds, yogurt, almond butter, or whatever you love!

Tips for Best Results

• For a creamier texture, use a mix of oat milk + yogurt or coconut milk.

• If it’s too thick in the morning, add a splash of oat milk and stir.

• If too thin, try using less milk or more chia seeds next time.

• Want it sweeter? Add a drizzle of maple syrup or brown sugar on top.

• Make 2–3 jars at once to meal prep breakfast for the week!

How to Store

• Store in glass jars, meal prep containers, or any airtight container in the fridge.

• Lasts 4–5 days in the fridge.

• Best with toppings added just before serving, to keep that fresh crunch!

• Perfect for on-the-go breakfasts or a quick snack between meetings or workouts.

Nutrition Information (Per Serving – Estimated)

• Without added protein powder using soy or pea milk: ~14g protein per serving

• With protein powder: 26–30g protein per serving, depending on the brand of protein powder

• With toppings: Up to 35g protein per serving

👉 Make it gluten-free by using certified gluten-free oats. Adjust the sweetener and milk to fit your needs.

Frequently Asked Questions

Can I use steel cut oats?
Not without pre-cooking — they won’t soften enough for the best texture. Use rolled or quick oats instead.

What’s the best milk to use?
For extra protein, choose soy milk or pea protein milks like Ripple brand. For a creamier texture, full-fat oat milk or coconut milk is also great.

Is this recipe kid-friendly?
Yes! Skip the protein powder if you want a gentler flavor and use their favorite toppings.

Can I use pumpkin pie mix instead of purée?
Pumpkin pie mix includes added sugar and spices, so adjust the sweetness and spices accordingly. For best control over flavor and nutrition, use real pumpkin purée.

Can I make this sugar-free?
Yes — swap maple syrup with your sweetener of choice or omit completely and add fruit or yogurt on top.

pumpkin pie overnight oats, pumpkin overnight oats, healthy pumpkin breakfast, high protein overnight oats, fall meal prep, vegan breakfast, overnight oats recipe, pumpkin oats, pumpkin spice oats, meal prep breakfast, easy fall breakfast, creamy overnight oats

Breakfast

American

Yield: 1

Author: Corey Taylor

Print

Pumpkin Pie Overnight Oats (Vegan, Up to 30g Protein)

Creamy, cozy, and totally customizable — these Pumpkin Pie Overnight Oats are a protein-packed, meal prep–friendly breakfast with all the warm fall flavors you love. Make it high-protein with a scoop of vegan protein powder or keep it kid-friendly without. Ready in 5 minutes the night before, it’s the perfect grab-and-go option for busy mornings.

Prep time: 5 MinTotal time: 5 Min

Cook modePrevent screen from turning off

Ingredients

• ½ cup (48g) rolled oats (old-fashioned; not quick or steel-cut)
• 1 scoop (25–30g) vanilla vegan protein powder
• ¼ cup (60g) pumpkin purée (not pumpkin pie filling)
• ¾ cup (180ml) unsweetened soy milk (or other plant milk)
• 1 Tbsp (15ml) maple syrup (adjust to taste or sub with monk fruit/agave)
• 1 Tbsp (10g) chia seeds
• ¼ tsp (0.5g) pumpkin pie spice (or a mix of cinnamon + nutmeg)
• ¼ tsp (1.25ml) vanilla extract or powder
• Pinch (1g) sea salt

Optional Toppings (to add after refrigerating):

• 2–3 Tbsp (30–45g) plant-based Greek yogurt
• 1 Tbsp (10g) pumpkin seeds
• 1 tsp (5g) almond butter drizzle
• Additional maple syrup or granola (to taste)

Instructions

1. In a jar or container, add oats, chia seeds, pumpkin purée, soy milk, maple syrup, protein powder (if using), pumpkin pie spice, vanilla, and salt.
2. Stir thoroughly until the mixture is well combined and smooth, breaking up any clumps from the protein powder or chia.
3. Cover and refrigerate for at least 6 hours, preferably overnight (8–10 hours), until thickened.
4. In the morning, stir again and add a splash of milk if it’s too thick. Top with yogurt, seeds, nut butter, or any toppings you love.
5. Enjoy cold or microwave for 60–90 seconds for a warm, cozy breakfast.

Nutrition Facts

Calories

454

Fat

11 g

Sat. Fat

1 g

Carbs

57 g

Fiber

13 g

Net carbs

44 g

Sugar

15 g

Protein

39 g

Sodium

417 mg

Cholesterol

0 mg

Please note: I am not a certified dietitian or nutritionist. Nutrition info is calculated automatically and is for informational purposes only.

All rights reserved for The Vegan Six

Did you make this recipe?

Tag @thevegansix on instagram and hashtag it #thevegansix

More Pumpkin Recipes You’ll Love

If you love cozy pumpkin things, try these next:

• Pumpkin Banana Bread (High Protein & Dairy-Free)

• Pumpkin Coffee Cake with Crumb Topping