Imagine waking up and your breakfast is already made… and it tastes like pumpkin pie. Not a sad version. Not a “healthy” version that tastes like cardboard and regret. A legit, cozy, spicy, creamy kind of pumpkin pie—but made with oats and chia and a few other good-for-you things that don’t taste like a punishment.
That’s what this recipe is.
It’s one of those meals that makes you feel like you’ve got your life together, even if your laundry says otherwise. The kind of thing that’s easy to prep, doesn’t take chef-level skills, and still makes you feel like you’re treating your body with care.
So let’s talk about how to make these pumpkin pie overnight oats with chia. Because not only is this ridiculously easy to prep (I’m talking under 5 minutes), it also tastes amazing, keeps you full, and makes mornings just a little bit better.
Also… no cooking. You literally mix, refrigerate, and eat.
Let’s get into it.
What You’ll Need
This is the part where you might glance through and go, “Oh hey, I already have that.” And that’s the goal. Nothing complicated, nothing weird.
- Rolled oats – not instant, not steel cut. Rolled. Trust me.
- Chia seeds – the tiny black things that puff up and work some digestive magic
- Pumpkin puree – canned is great, just make sure it’s not “pumpkin pie mix”
- Milk – any kind works: dairy, almond, oat, coconut… you do you
- Greek yogurt – or a plant-based yogurt if you’re dairy-free
- Maple syrup – or sub in honey, agave, or even a mashed date if that’s your thing
- Pumpkin pie spice – or make your own with cinnamon, nutmeg, ginger, cloves
- Vanilla extract – the real kind if you have it
- Pinch of salt – optional, but it rounds out the flavors
That’s it. That’s the cast. And they’re all playing lead roles.
Why This Works
You know how some healthy recipes make you feel like you’re settling? Like you’re eating “good” instead of eating well?
Yeah, this isn’t that.
This actually hits the comfort-food craving without the post-sugar crash. It’s sweet, but not too sweet. Creamy, but not heavy. You can make it taste like dessert, or pull it back and keep it breakfast-y. Totally up to you.
Plus, the fiber from the chia and oats keeps you full. The pumpkin gives you beta-carotene (yay, skin health). And you’re skipping the need to eat something sad and dry from a vending machine at 10am.
It’s a win.
Tools You’ll Need
Before we get to the how-to, here’s what you’ll need tool-wise:
- A spoon
- Measuring cups (or your best guesstimate)
- A mixing bowl or mason jar with a lid
- Fridge space (it doesn’t need much, don’t worry)
No stove. No oven. No fancy equipment that makes you go, “Wait, where even is that thing?”
Pro Tips
Now, just because it’s simple doesn’t mean there aren’t ways to make it even better. Here are a few things I’ve learned that’ll save you time, tastebuds, and frustration:
- Mix it once, wait a few minutes, mix again. Chia seeds like to clump. Letting it sit for five-ish minutes before a second stir makes it way smoother in the morning.
- Adjust the liquid to your liking. Like it thicker? Use less milk. Like it soupier? Add more. It’s personal preference, not a science lab.
- Don’t skip the vanilla. Even just a splash adds that “oh wow this tastes like pumpkin pie” feeling.
- Chill overnight if you can. Four hours is technically enough. But letting it sit overnight makes everything meld and thicken just right.
- Top it like a dessert if that’s your mood. Pecans, granola, whipped yogurt, a drizzle of maple syrup, chopped dates… go wild. Or keep it plain and simple. Both are valid.
Substitutions and Variations
Now let’s say you open your fridge and realize you’re missing something. Or you want to mix it up. Here’s where you get creative:
- No Greek yogurt? Swap in more milk or a plant-based yogurt.
- No maple syrup? Honey, agave, or even a mashed banana works.
- Want more protein? Add a scoop of vanilla protein powder.
- Trying to make it nutty? Stir in almond butter or top with chopped pecans.
- Need it lower carb? Use hemp hearts instead of oats (you’ll need more liquid, though).
- Gluten-free? Use certified gluten-free oats and you’re good to go.
This isn’t one of those recipes where one tiny change ruins everything. It’s flexible. It’s forgiving. Honestly, it’s on your side.
Make-Ahead Tips
You can make a single serving, or prep five jars and line them up in your fridge like a breakfast army. They’ll keep well for about 4–5 days.
If you’re going big and prepping for the week, here’s a quick tip:
Don’t add toppings until right before you eat. That way, nothing gets soggy and sad. Keep nuts, seeds, or granola in a separate little container if you want that crunch factor.
How to Make Pumpkin Pie Overnight Oats with Chia
Step-by-step, here’s how it goes down:
- In a bowl or jar, combine ½ cup rolled oats, 2 tablespoons chia seeds, ¼ cup pumpkin puree, ½ cup milk, ¼ cup yogurt, 1–2 tablespoons maple syrup, ½ teaspoon vanilla extract, and 1 teaspoon pumpkin pie spice.
- Stir it all together until well combined.
- Let it sit for 5 minutes. Stir again to prevent chia clumps.
- Cover and place in the fridge. Let it sit for at least 4 hours, preferably overnight.
- In the morning, give it one more stir. Taste it. Add a splash more milk if it’s too thick, or an extra drizzle of maple syrup if you want it sweeter.
- Top with whatever makes you happy: chopped nuts, fruit, coconut flakes, cinnamon, even a few chocolate chips if you’re feeling fun.
- Eat cold, or heat it up in the microwave for 30–60 seconds if you prefer it warm.
Done.
Leftovers and Storage
Store them in airtight containers—mason jars are perfect if you want that Pinterest-aesthetic look. They’ll stay good in the fridge for up to 5 days.
If they start looking too thick, just stir in a splash of milk. If they seem too thin, let them sit for another hour or so.
Heads up: this isn’t a freezer kind of recipe. It gets weird. Like, texture-wise. Don’t freeze it.
Extra Details (Optional but Helpful)
Nutrition (rough estimate, per serving):
- Calories: ~300
- Protein: ~10g
- Fiber: ~9g
- Sugar: ~8–10g
- Fat: ~8g (mostly from chia and yogurt)
You’re getting a solid amount of fiber, some healthy fats, a bit of protein, and enough natural sweetness to feel like a treat without sending your blood sugar on a rollercoaster.
Meal Pairing Ideas:
- A hard-boiled egg or a small latte if you want to bulk it up
- An apple with nut butter for extra fiber + crunch
- Or honestly, just eat it on its own and feel proud of yourself
Time-saving tip: Make a batch of the dry mix (oats + chia + spices). Then each night, just scoop out a serving and add your wet ingredients. It cuts your prep down to like… 30 seconds.
Frequently Asked Questions
Can I make this with steel-cut oats? Not really. They don’t soften the same way. Rolled oats are your friend here.
Do I have to use chia seeds? You don’t have to, but they do help thicken everything and add a nice texture (plus fiber and omega-3s). If you leave them out, reduce the milk slightly.
Can I eat it warm? Yes! Just heat it up in the microwave for 30–60 seconds and stir well. Still tastes great.
Can kids eat this? Absolutely. Maybe leave out the extra spice if they’re picky, but the base is super kid-friendly.
What’s the difference between pumpkin puree and pumpkin pie filling? Pumpkin puree is just pumpkin. Pie filling has sugar and spices added. You want the plain one here.
Wrap Up
That’s it. That’s your new favorite make-ahead breakfast that checks all the boxes: fast, healthy, comforting, and honestly… a little bit fun.
So go grab a spoon. Make a batch tonight. And when you do, drop a comment—tell me what toppings you used, how you customized it, or if you ended up eating it for dessert instead of breakfast (been there).
Because sometimes, it’s the little things—like waking up to pumpkin pie oats—that make everything feel just a little more together.
You’ve got this.