I used to be one of those people who hit the snooze button three times and then grabbed a granola bar on my way out the door. Breakfast was basically an afterthought until I discovered overnight oats.

The thing about overnight oats is they do all the work while you sleep. You mix everything up the night before, stick it in the fridge, and wake up to breakfast that’s ready to eat. No cooking, no waiting, no excuses. This pumpkin coffee version takes it up a notch—it tastes like fall in a jar and gives you that caffeine kick you need to actually function in the morning.

Why You’ll Love This Pumpkin Coffee Overnight Oats

Make-ahead convenience – Prep these the night before and wake up to a ready-to-eat breakfast that saves you precious morning time.
Perfect fall flavors – The combination of pumpkin puree, warm spices, and coffee creates that cozy autumn taste you crave all season long.
High-protein breakfast – With Greek yogurt and chia seeds, this keeps you full and satisfied until lunch without the mid-morning crash.
No cooking required – Just mix everything together in a jar or bowl, refrigerate overnight, and enjoy cold or at room temperature.
Customizable and healthy – You can easily make it gluten-free, adjust the sweetness to your liking, and add extra toppings like more chocolate chips or nuts.

What Kind of Pumpkin Puree Should I Use?

For overnight oats, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin puree is just cooked and mashed pumpkin with no added spices or sugar, while pumpkin pie filling already has spices and sweeteners mixed in. You can find canned pumpkin puree in the baking aisle of most grocery stores, and it works perfectly for this recipe. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, but the canned version is convenient and tastes just as good.

Options for Substitutions

This overnight oats recipe is super adaptable – here are some easy swaps you can make:

Brewed coffee: Not a coffee fan? Try cold brew, espresso mixed with water, or even chai tea for a different flavor twist. You can also use regular milk if you want to skip the coffee altogether.
Greek yogurt: Regular yogurt works fine, or you can use coconut yogurt for a dairy-free option. If you don’t have any yogurt, just add a bit more milk to keep the consistency creamy.
Pumpkin puree: Sweet potato puree or butternut squash puree make great substitutes. You can also try mashed banana for a completely different flavor profile.
Pumpkin pie spice: Make your own by mixing 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves. Or just use cinnamon if that’s all you have.
Maple syrup: Honey, agave, or brown sugar work just as well. Start with less and taste as you go since sweetness levels vary.
Chia seeds: Ground flaxseed is a great substitute, or you can skip them entirely if you don’t have any on hand. The oats will still thicken up nicely overnight.
Quick oats: Old-fashioned oats work too, they’ll just have a chewier texture. Steel-cut oats aren’t recommended since they won’t soften properly overnight.

Watch Out for These Mistakes While Making

The biggest mistake people make with overnight oats is not using enough liquid, which leaves you with a thick, paste-like texture instead of creamy oats – make sure your coffee is completely cooled before mixing to prevent the chia seeds from clumping together.

Another common error is skipping the overnight rest period or only chilling for a few hours, but the oats really need at least 6-8 hours to fully absorb the liquid and develop that perfect creamy consistency.

To avoid watery oats, use thick Greek yogurt rather than regular yogurt, and if your mixture seems too thin after the first night, stir in a tablespoon or two of extra oats before serving.

For the best flavor, taste your mixture before refrigerating and adjust the maple syrup or pumpkin pie spice as needed, since the flavors will mellow slightly overnight.

What to Serve With Pumpkin Coffee Overnight Oats?

These pumpkin coffee overnight oats are pretty filling on their own, but I love adding a few extra toppings to make breakfast feel more special. A dollop of whipped cream or extra Greek yogurt on top makes it feel like dessert for breakfast, and a sprinkle of chopped pecans or walnuts adds a nice crunch that pairs perfectly with the pumpkin flavors. If you want to go all out, try drizzling a little extra maple syrup or adding some cinnamon on top. For a cozy fall morning, I sometimes serve these alongside a warm cup of coffee or chai tea to complement the coffee flavor that’s already in the oats.

Storage Instructions

Refrigerate: These overnight oats are perfect for meal prep! Store them in mason jars or airtight containers in the fridge for up to 5 days. I love making a big batch on Sunday so I have breakfast ready all week long. The flavors actually get better after sitting overnight, so don’t worry about making them ahead.

Portion Out: You can divide this recipe into individual serving containers right after mixing, which makes grabbing breakfast super easy. I usually get about 4-6 servings depending on how hungry I am. Just give each jar a good stir before eating since the ingredients tend to separate a bit.

Serve Cold: These oats are meant to be enjoyed straight from the fridge – no reheating needed! Top with extra Greek yogurt and chocolate chips right before eating for the best texture. If the oats seem too thick after sitting, just stir in a splash of milk to loosen them up.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1050-1200
Protein: 30-38 g
Fat: 28-34 g
Carbohydrates: 170-195 g

Ingredients

For the oat base:

1 cup chilled brewed coffee
1 cup preferred milk
1/2 cup plain greek yogurt
1 cup pure pumpkin
2 tsp pumpkin pie spice blend
2 tsp vanilla extract
1/2 cup maple syrup

For the mix-ins:

1 1/2 cups quick-cooking oats (use gluten-free if needed)
1/4 cup chia seeds
1/4 cup mini dark chocolate chips

Optional toppings:

Plain greek yogurt
Extra mini dark chocolate chips

Step 1: Brew and Cool the Coffee

1 cup chilled brewed coffee

Brew 1 cup of coffee to your liking and strain it to remove any grounds.

Allow the coffee to cool completely before proceeding.

This can be done in advance and chilled in the refrigerator, which helps the flavors meld better with the oats.

Step 2: Mix the Wet Ingredients

1 cup chilled brewed coffee (from Step 1)
1 cup preferred milk
1/2 cup plain Greek yogurt
1 cup pure pumpkin
2 tsp pumpkin pie spice blend
2 tsp vanilla extract
1/2 cup maple syrup

In a medium bowl, combine the chilled brewed coffee (from Step 1), milk, plain Greek yogurt, pumpkin puree, pumpkin pie spice blend, vanilla extract, and maple syrup.

Stir until the mixture is smooth and well combined, ensuring the pumpkin and spices are fully incorporated for even flavor.

Step 3: Stir in the Dry Ingredients

1 1/2 cups quick-cooking oats (use gluten-free if needed)
1/4 cup chia seeds
1/4 cup mini dark chocolate chips

Add the quick-cooking oats, chia seeds, and mini dark chocolate chips to the bowl with the wet mixture.

Stir everything together until the oats are fully coated and the ingredients are evenly distributed.

I like to let the mixture sit for a few minutes before transferring to jars—it gives the chia seeds a chance to begin absorbing moisture.

Step 4: Portion and Refrigerate the Oats

oat mixture (from Step 3)

Divide the combined oat mixture (from Step 3) evenly into four mason jars or other airtight containers.

Seal each container and place them in the refrigerator to chill overnight, or for at least 6 hours, allowing the oats and chia seeds to fully set and absorb the liquid.