Pantry Pumpkin Pie Overnight Oats

The Cozy Shortcut to a Fall Breakfast You’ll Actually Eat

There’s something deeply satisfying about waking up to breakfast that’s already done — like your past self reached across time to hand you a small gift and say, “I’ve got you.”

Pantry Pumpkin Pie Overnight Oats take that feeling and wrap it in the warm hug of cinnamon, nutmeg, and maple. It’s everything you love about pumpkin pie, minus the sugar crash and oven time.

Using just a handful of pantry staples — rolled oats, canned pumpkin, chia seeds, and a shake of pumpkin spice — you’ll end up with something creamy, lightly sweet, and spiced in all the right ways. The chia seeds pull their weight, thickening everything into a pudding-like texture that feels decadent without any fuss.

The best part? This recipe is endlessly forgiving. No pumpkin pie spice? Mix your own from cinnamon, nutmeg, and ginger. Want it sweeter? Add another drizzle of maple syrup in the morning. Feeling extra? Top it with graham cracker crumbs and a cloud of whipped cream and pretend it’s dessert.

Whether you’re a meal prep wizard or the type to hit snooze three times, this recipe works for you. It’s a make-ahead fall breakfast that’s ready when you are — and it might just make you a morning person.

Keywords: pumpkin breakfast, overnight oats recipes, easy fall breakfast, pumpkin pie oats, make-ahead breakfast, pantry-friendly breakfast

Pantry Pumpkin Pie Overnight Oats

Like dessert snuck into your morning meeting — creamy, spiced, and quietly smug about being prepped last night.

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup milk of choice dairy or plant-based
• ½ cup canned pumpkin purée not pumpkin pie filling
• 2 tablespoons maple syrup or honey
• 2 tablespoons chia seeds for thickness and extra smugness
• 1 teaspoon pumpkin pie spice or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger
• ½ teaspoon vanilla extract
• Pinch of salt
• Optional Toppings Highly Recommended
• Crushed graham crackers or granola
• A dollop of Greek yogurt or whipped cream
• Toasted pecans or pepitas

Instructions

• In a medium jar or container, stir together oats, milk, pumpkin, maple syrup, chia seeds, pumpkin spice, vanilla, and salt until well combined.
• Cover and refrigerate for at least 8 hours (or overnight) so the oats and chia can soak up all that fall goodness.
• In the morning, give it a stir. Add a splash more milk if you like it looser.
• Top with graham cracker crumbs, yogurt, or nuts just before serving.

Notes

Shelf-Stable Hero: Uses canned pumpkin, dry oats, chia, and pantry spices — nothing that’s going to wilt in the crisper drawer.
• Sub It: No chia? Skip it — just know it’ll be a touch less thick.
• Toddler-Friendly: Swap maple for mashed banana and skip the topping crunch if choking is a concern.
• Energy Vibe: This tastes like you’ve gone to a boutique café in a sweater and scarf, except you’re still in pajamas.