Meet your new favorite fall breakfast: pumpkin overnight oats dressed up with vanilla Greek yogurt, a touch of maple syrup, and cinnamon. Just mix, chill, and grab your spoon in the morning – it’s as simple (and delicious) as that!

a container of overnight oats topped with a little yogurt and chopped walnuts.

I’ve always been an oatmeal fan, but for the longest time I stuck with the old-school way: slow simmered on the stove. Cozy, yes, but not exactly weekday-friendly.

Enter overnight oats: yes, they’ve been around forever, and yes, I’m behind the times. The turning point? I thought you had to eat them cold, but nope – you can warm them up. Not only that, you can enjoy these pumpkin overnight oats four different ways, but more on that in a sec.

Ingredients

Pumpkin puree: Use pure pumpkin (not pie filling) so you can control the sweetness and spice.
Vanilla Greek yogurt: This adds creaminess, tang, and a protein boost that makes the oats extra satisfying.
Maple syrup: Just a drizzle for natural sweetness and that cozy fall flavor.
Ginger paste: It adds a warm, zippy flavor.
Ground cinnamon: The classic fall spice that ties it all together. If you happen to have some pumpkin spice mix on hand, feel free to use it instead.
Old-fashioned oats (rolled oats): They’re sturdy enough to soak overnight without turning mushy.
Milk: You can use any kind you like. I use 2% milk, but almond milk or oat milk are delicious, too.
Chopped walnuts: Optional but very delicious as a crunchy garnish.

How Make Overnight Oats with Pumpkin

☑️ Mix

Combine the pumpkin, yogurt, syrup, ginger, and cinnamon in a large bowl. Whisk in the milk and then add the oats and stir until well combined.

the pumpkin, yogurt and cinnamon mixed in a bowl.

the oatmeal added to the milk and pumpkin mixture.

☑️ Chill

Spoon the oat mixture into containers and secure the lids. Place them in the refrigerator overnight.

☑️ Serve Them Up Four Different Ways

Okay, here’s the fun part. Technically, you can enjoy the overnight oats straight from the fridge. But, you have other choices! Isn’t that great?

Cold: The container with the beige lid has cold overnights with nothing else. Good, but not my favorite.
Cold with Milk: The container with the brown lid has cold oats with a couple tablespoons of milk mixed in. Creamier than the plain ones and delicious.
Warmed Up with Milk: The container with the green lid is my favorite way to enjoy overnight oats. I like to add milk, warm the oats in the microwave for a minute-ish, and then give them a stir. They’re cozy and very creamy.
Dressed Up with Toppings: When I’m feeling extra, I warm the oats up with milk and then add a dollop of vanilla yogurt, a sprinkle of cinnamon, and a few chopped walnuts for crunch.

the finished oats. A plain one, one with milk, one warmed up, and one with a spoonful of yogurt on top.

Recipe Tips

Stick with old-fashioned oats for the best texture. Quick oats tend to turn mushy. I’ve tested this with both regular old-fashioned and protein oats (Kodiak is my go-to), and both work great.

Use a Greek yogurt that’s creamy but not too thick. I like Chobani because it blends really well with the milk and oats.

These overnight oats will keep in the fridge for four to five days, so you can make a batch and have breakfast ready to go during the week.

a container of pumpkin oats after it's chilled in the refrigerator.

More Make-Ahead Breakfast Ideas

Overnight Vanilla Maple Pumpkin Oats

Creamy oats flavored with pumpkin, vanilla Greek yogurt, maple syrup, and cinnamon. This is a perfect make-ahead breakfast recipe for fall mornings.

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Author: April Anderson

Servings: servings

Prep Time: 10

Total Time: 10

Ingredients

1 cup canned pumpkin puree
½ cup vanilla Greek yogurt (I use Chobani)
2 tablespoons maple syrup
1 tablespoon ginger paste
½ teaspoon ground cinnamon
1 cup 2% milk (or use your favorite kind of milk including nondairy milk. For a treat, add a little cream or half and half.)
2 cups old-fashioned oats
Optional: Chopped roasted walnuts

Instructions

Mix the pumpkin and yogurt in a large bowl. Stir in the syrup, ginger, and cinnamon. Add the milk and stir until smooth.
Add the oats and stir until combined. Divide the oat mixture between four containers and secure the lids.
Refrigerate the oats overnight. They will keep for four to five days in the refrigerator. See notes for serving tips.

Notes

Enjoy the oats straight from the fridge (give them a stir first) or mix in a tablespoon or two of milk. You can also warm them up for 30 to 40 seconds in the microwave, stir in a little milk, and enjoy them that way. Or, add a little spoonful of yogurt, chopped walnut, and a little cinnamon to dress them up.

Nutrition Estimate

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Course: Breakfast

Cuisine: American

Keyword: make ahead oatmeal, overnight oats with yogurt, pumpkin overnight oats with yogurt

More Recipes with Oats

And there you have it! Pumpkin overnight oats that are cozy, creamy, and ready whenever you are. Whether you like them cold or warmed up, they’re an easy fall breakfast to keep in your rotation. If you try this recipe, don’t forget to rate it and leave a comment – I’d love to hear your favorite way to enjoy them.

Happy breakfast making,