Homemade Pumpkin Pie Quinoa Overnight Oats

Finding time to make a nutritious breakfast before rushing out the door on busy mornings can feel nearly impossible. Between getting yourself ready for work and making sure everyone has what they need for the day, there’s barely enough time to grab a granola bar, let alone prepare something that will actually keep you full until lunch.

That’s where these pumpkin pie quinoa overnight oats come in handy: they taste like dessert for breakfast, require zero morning prep since you make them the night before, and you can easily customize them with whatever toppings you’re craving that week.

What Kind of Pumpkin Puree Should I Use?

For this recipe, you’ll want to grab plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has sugar and spices added, which will throw off the balance of flavors in your overnight oats. Look for canned pumpkin that lists only one ingredient on the label: pumpkin. You can also use fresh pumpkin puree if you’ve roasted and blended your own, which works just as well. Just make sure your pumpkin puree is smooth and not too watery, as excess liquid can make your oats soggy instead of creamy.

Options for Substitutions

This recipe is super forgiving and works well with a few simple swaps:

• Almond milk: Any milk works here – try oat milk, soy milk, coconut milk, or regular dairy milk. Just stick with the same amount and you’re good to go.
• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you’re out, mashed sweet potato or butternut squash puree can work in a pinch, though the flavor will be slightly different.
• Maple syrup: Honey, agave nectar, or even brown sugar dissolved in a little water can replace the maple syrup. Start with the same amount and adjust to your taste.
• Rolled oats: Old-fashioned rolled oats are best here – don’t use instant oats as they’ll get too mushy. Steel-cut oats won’t soften enough overnight, so stick with rolled.
• Cooked quinoa: If you don’t have quinoa, you can use all oats instead (just increase to 2 cups total). Or try cooked millet or buckwheat groats for a similar texture.
• Chia seeds: Ground flaxseed works as a substitute, using the same amount. Both help thicken the mixture overnight.
• Pumpkin pie spice: No pumpkin pie spice? Mix together 1/2 tablespoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves.

Watch Out for These Mistakes While Making

The biggest mistake with overnight oats is not adding enough liquid, which leaves you with a thick, paste-like texture instead of creamy oats – if your mixture looks too dense after stirring, add an extra splash of almond milk until it reaches a consistency similar to thick yogurt.

Another common error is skipping the pinch of salt, which might seem unnecessary but actually helps balance the sweetness and brings out the pumpkin flavor much better.

Make sure you’re using canned pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices that will throw off your recipe’s flavor balance.

For the best texture, give your oats a good stir before refrigerating and again in the morning, and remember that they’ll thicken as they sit, so don’t be afraid to thin them out with a bit more almond milk when you’re ready to eat.

What to Serve With Pumpkin Pie Quinoa Overnight Oats?

These overnight oats are pretty filling on their own, but I love adding some extra toppings to make breakfast feel more special. A handful of toasted pecans or walnuts gives you that nice crunch, and a drizzle of almond butter or peanut butter adds extra protein to keep you full until lunch. Fresh apple slices or banana rounds work great too, especially if you want something a bit lighter on top. For a cozy fall morning, pair your oats with a hot cup of coffee or chai tea, and maybe some turkey sausage links on the side if you need more protein.

Storage Instructions

Store: These overnight oats are perfect for meal prep! Keep them in an airtight container or individual mason jars in the fridge for up to 5 days. I usually make a big batch on Sunday and have breakfast ready to grab all week long.

Serve: You can enjoy these straight from the fridge, which is my favorite way on busy mornings. If you prefer them warm, just microwave for about 60-90 seconds and stir in a splash of almond milk if they’ve thickened up overnight. They’re delicious either way!

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

Estimated Nutrition

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

• Calories: 550-650
• Protein: 15-19 g
• Fat: 14-18 g
• Carbohydrates: 95-110 g

Ingredients

• 1 pinch sea salt (balances flavors)
• 2 tbsp pure maple syrup (for natural sweetness and moisture)
• 1 cup old-fashioned oats (I prefer Bob’s Red Mill)
• 1 cup pre-cooked quinoa (cooked and cooled)
• 1 cup unsweetened almond milk (or any neutral plant-based milk)
• 2 tbsp chia seeds (freshly added for best texture)
• 2/3 cup canned pumpkin puree (I use Libby’s)
• 1 tbsp pumpkin spice blend (or make your own with cinnamon, nutmeg, ginger, cloves)
• 1 scoop plant-based vanilla protein powder (for added protein and creaminess)

Step 1: Prepare the Wet Base and Spice Blend

• 1 cup unsweetened almond milk
• 2/3 cup canned pumpkin puree
• 2 tbsp pure maple syrup
• 1 tbsp pumpkin spice blend
• 1 pinch sea salt

In a medium bowl, whisk together the almond milk, pumpkin puree, and maple syrup until completely smooth and well combined.

This creates a creamy foundation that will hydrate the grains and quinoa overnight.

In a small separate bowl, combine the pumpkin spice blend and sea salt—this ensures the spices distribute evenly throughout without clumping.

Step 2: Combine Dry Ingredients and Mix Everything Together

• wet base mixture from Step 1
• 1 cup pre-cooked quinoa
• 1 cup old-fashioned oats
• 1 scoop plant-based vanilla protein powder
• 2 tbsp chia seeds

Add the pre-cooked quinoa, old-fashioned oats, plant-based vanilla protein powder, and chia seeds to the wet base from Step 1.

Pour in the spice mixture and stir vigorously until all ingredients are fully incorporated and evenly distributed.

I like to use a sturdy spoon and really work through the mixture to ensure the pumpkin and spices coat every grain and oat—this prevents clumping and ensures consistent flavor in every spoonful.

Step 3: Refrigerate Overnight for Maximum Creaminess

• combined mixture from Step 2

Transfer the mixture to a mason jar or airtight container and cover tightly.

Refrigerate for at least 8 hours or overnight.

As the oats and quinoa absorb the liquid, they soften and create a naturally creamy pudding-like texture.

I find that letting it sit overnight actually deepens the pumpkin spice flavor, making it taste more developed and complex than if eaten fresh.

Step 4: Serve and Enjoy

Remove the overnight oats from the refrigerator and give them a quick stir.

If the consistency is too thick, add a splash of almond milk to reach your desired creaminess.

Transfer to a bowl or eat directly from the jar, and add your favorite toppings such as granola, pecans, whipped coconut cream, or a drizzle of maple syrup.