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Creamy, spiced, and sweet, my Nutritious Pumpkin Spice Pie Overnight Oats bring warm autumn flavor to your mornings with wholesome ingredients. The oats soak up pumpkin, maple syrup, and warm spices for a balanced breakfast that’s easy to prep ahead. It includes an added veggie that blends right in and makes every bite even more nutritious!

Nutritious PUMPKIN SPICE PIE OVERNIGHT OATS

I absolutely love fall flavors, and pumpkin always tops the list! The minute the weather starts to cool, I find myself craving all things pumpkin-spiced and comforting. Since overnight oats are one of my favorite easy breakfasts, it only made sense to bring the two together.

Here it is: my Nutritious Pumpkin Spice Pie Overnight Oats.

What I love about this recipe is how versatile it is. You can get creative with the milks and spices, skip what you don’t want, or switch up the toppings, and it still turns out delicious every single time. The pumpkin spice pie flavor makes breakfast feel special and satisfying without being heavy.

I also sneak in a little veggie for extra nutrition. Picky eaters won’t detect it, and it keeps you fuller longer.

When I make mine, I love layering it with my Cozy Autumn Apple Pear Compote 2 Ways, the pumpkin pie caramel version. Have you had a chance to check it out yet? If not, it’s the perfect addition! But if you’d prefer other mix-ins, try chopped walnuts or pecans, caramelized bananas, another sprinkle of pumpkin pie spice or cinnamon, or a dollop of yogurt for an extra protein boost.

However you make it, these oats are comforting, nourishing, and taste like the best parts of fall!

HOW I MADE OVER THESE OVERNIGHT OATS:

This recipe skips refined sugar completely. Instead, they’re sweetened with pure maple syrup and packed with feel-good ingredients that taste indulgent but are so good for your body!

I use sprouted oats, which are easier to digest and help your body absorb more nutrients than regular oats. They support better gut health and leave you feeling satisfied, not weighed down. Pumpkin puree adds fiber, antioxidants, and beta carotene to support your immune system and give that signature pumpkin pie flavor. Pure maple syrup brings sweetness along with trace minerals like manganese and zinc that help boost energy and balance flavor. I use oat milk to enhance the oats and add extra creaminess. And the sneaky veggie, zucchini, quietly adds nutrients and hydration, making every spoonful more nourishing.

This breakfast is a little powerhouse of flavor, comfort, and feel-good nutrition all in one bowl.

This recipe is nut-free, gluten-free, refined-sugar-free, egg-free, dairy-free, soy-free, paleo, vegetarian, and vegan.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Sprouted oats, cooked and cooled
Pure pumpkin purée
Oat milk, or milk of choice
Pumpkin pie spice
Pure maple syrup
Vanilla extract
Zucchini
Salt
Nuts, or toppings of choice

THIS IS HOW YOU’LL MAKE IT:

Are you ready for your new favorite breakfast? But! You can also enjoy these oats as a snack or dessert!

I like to use sprouted oats because they’re easier to digest and more nutrient-rich than regular oats. Sprouted oats can be a little extra chewy if they aren’t cooked first, so I cook mine according to the directions on the package. Be sure to make the 1 1/2 cups required for this recipe.

If you’re using rolled oats instead of the cooked sprouted oats I used in this recipe, use ¾ to 1 cup dry rolled oats, depending on how thick or creamy you like your oats. Rolled oats absorb liquid differently than the cooked sprouted oats in this recipe, which are already cooked and expanded, so you’ll need less to achieve the same texture.

Once they’re done, let them cool slightly while you prep everything else. If you’d rather use rolled oats, please do. I actually use them often for overnight oats when I don’t have sprouted oats on hand. I don’t use steel-cut oats since they can also turn out chewy, but if you prefer those, just make sure to cook them per the directions.

Next, grate your zucchini and squeeze out the excess liquid. I peel mine so there aren’t any green flecks, but you can leave the skin on if you don’t mind them. Pack the grated zucchini tightly into your measuring cup to get a generous amount in each serving. You won’t taste it at all, but it adds a great nutrient boost.

In a large bowl, combine your oat (or preferred milk), pumpkin puree (not pumpkin pie filling!), maple syrup, zucchini, vanilla extract, spices, and salt. Stir until smooth, then fold in your cooked oats. If you put the oats in the fridge, don’t cool them for too long or they’ll stiffen up. You just want them slightly cooled before mixing. Stir until evenly combined. The mixture should look like a thick cake batter. Taste and adjust for sweetness or spice as needed.

Divide the mixture into jars or pour it into a serving dish and cover it. Refrigerate overnight or for at least four hours so the flavors develop, and the oats can soften even more. I know it seems like a long time to wait, but this resting time helps the oats soak up all that pumpkin spice flavor and turn thick and creamy by morning. Trust me, you want that!

When it’s ready, you can give it another taste and adjust the spices, sweetness, or add more milk if you’d like.

I love topping mine with my cozy autumn apple pear compote, the pumpkin pie caramel version. If you haven’t tried it yet, it’s the perfect topping for this recipe. You can also add chopped walnuts or pecans, a sprinkle of pumpkin pie spice, or a dollop of yogurt for extra creaminess and protein. Toasted or candied pumpkin seeds make a great crunchy finish, and an extra drizzle of maple syrup takes it over the top.

These overnight oats are wholesome, flexible, and full of fall-inspired flavor. However you make them, they’ll be a go-to breakfast you’ll actually look forward to eating!

SERVING SUGGESTIONS:

You can enjoy these overnight oats straight from the fridge or slightly warmed up. I like topping mine with my cozy autumn apple pear compote, the pumpkin pie caramel version, warmed up, of course!

For crunch, add chopped walnuts, pecans, or toasted pumpkin seeds. A sprinkle of pumpkin pie spice or cinnamon and a drizzle of maple syrup take it up a notch.

For a creamy finish, spoon on a little yogurt or whipped coconut cream.

Caramelized bananas or dates would also be a great topping for a dessert-like version.

MITA’S MUST-KNOW TIP:

When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!

FREQUENTLY ASKED QUESTIONS:

STORAGE AND LEFTOVERS:

Store your overnight oats in airtight jars or containers in the refrigerator for up to five days. Give them a quick stir before serving to bring everything back together.

If they thicken up too much in the fridge, add a splash of milk to loosen the texture. These oats taste great straight from the fridge, but you can also serve them warmed up.

Avoid leaving them out at room temperature for long periods, and always keep them covered to stay fresh and creamy all week.

ADDITIONAL NOTES:

Make sure your pumpkin puree is unsweetened and smooth. If it’s on the thicker side, add an extra splash of milk before mixing.

If you don’t have oat milk, use whatever milk you prefer, but choose one that complements the pumpkin spices.

You can prep all your dry ingredients ahead of time and store them in a sealed jar. When you’re ready to make a batch, just add the wet ingredients, stir, and refrigerate.

A small pinch of flaky sea salt on top before serving brings out the sweetness and makes the pumpkin spice flavor pop.

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great Breakfast IDEAS, check these out!

Brunch Worthy Veggie-Stuffed “Mexican” Egg Bake
Gluten-Free Honey-Glazed Fresh Peach Cake
Cozy Autumn Apple Pear Compote 2 Ways

For more great DESSERT RECIPEs, check these out!

5 Minute Healthy’ish Bourbon Sauce
Refined Sugar-Free Mixed Berry Compote
Creamy Dreamy Piña Colada Mojito Lite Ice Cream
Ninja Creami Blueberry Coconut Cheesecake Protein Ice Cream

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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