Pumpkin Overnight Oats

November 12, 2022

If you're a pumpkin lover, this easy overnight oats recipe makes mornings much more enjoyable. It's rich and creamy, but not overwhelmingly sweet. It tastes like an indulgent breakfast treat, especially when topped with some vanilla yoghurt and cinnamon.

Pumpkin Overnight Oats

Pumpkin is a great ingredient to have in your cooking arsenal. It is seasonal and healthy, so you can feel good about adding it to your diet!

Pumpkin overnight oats are incredibly easy to make, and they’re packed with protein and fibre. They also keep you full for hours—so much so that you might even forget about eating breakfast! You can easily make large batches of pumpkin overnight oats at once, then store them in the refrigerator or freezer until you want to eat them later on in the week.

I love pumpkin. It's a seasonal vegetable, so it's best to use it as much as you can while it's fresh. And what better way to do that than by making these pumpkin overnight oats?

So, how long does it take to make overnight oats?

Well, it just takes a few minutes to make this recipe. You can eat them as is or refrigerate overnight for an even creamier texture (which I highly recommend). Just remember that if you want your oats chilled overnight, you'll need to leave them in the fridge for at least two hours before eating—so plan accordingly!

Pumpkin Overnight Oats


Here are all the ingredients and substitutes that you need to make this pumpkin overnight oats.

  • Plant-based milk: Usually I use almond milk for my overnight oats, but you can choose any plant-based milk you like such as coconut, soya, rice milk or even dairy milk. If you like it higher in protein, go for soya milk.
  • Curcumin: I love using curcumin for its many health benefits. I have used a curcumin powder with a neutral taste so will wont modify the flavour. You can skip it if you dont have any available.
  • Rolled oats: For overnight oats, I recommend rolled oats as they don't become too soft overnight. But feel free to replace them with quick-cook or instant oats.
  • Peanut butter – replace with the nut butter of your choice (almond butter, cashew butter, walnut butter) or sunflower seed butter for a nut-free recipe.
  • Yoghurt: my favourite yoghurt is Greek, but Skyr or quark are always great options. Also, plant-based would work well.
  • No calorie sweetener: you can use stevia, honey, agave or maple syrup or any other sweetener you