Pumpkin Pie Overnight Oats

Thick and creamy pumpkin pie overnight oats that tastes like dessert but is healthy enough for a quick and easy, nutritious breakfast. It’s also the perfect recipe to use up any leftover roast pumpkin or pumpkin puree from the holidays!
Prep Time 5 mins
Cooking Time -






  1. Add rolled oats, milk, maple syrup, pumpkin pie spice and chia seeds in a jar or a container with a lid. Mix until combined. Cover and refrigerate for at least 2 hours or overnight.
  2. When ready to serve, give everything a good stir. Layer with pumpkin puree and top with a sprinkle of cinnamon.
  3. Garnish with cinnamon sticks if desired. Enjoy!


  • To make this recipe sugar-free, substitute maple syrup with any other sweetener of choice.
  • To make this recipe dairy-free, substitute milk with any other milk of choice.
  • I topped my oats with some crumbled Low Carb Almond Crackers (unflavored), but feel free to use graham crackers or any biscuits of choice!
  • Feel free to add a dollop of fat-free Greek yogurt for an extra protein boost!
  • Have leftover pumpkin puree? Try this delicious Pumpkin Spice Latte !