If you are looking for the ultimate cozy fall breakfast that you can prep ahead in minutes, these pumpkin maple pecan overnight oats are about to become your weekly go-to. They are creamy, rich, naturally sweetened with pure maple syrup, and packed with warm pumpkin pie spice!
The Secret to Ultra-Creamy Overnight Oats
Overnight oats can sometimes end up too dense or dry if the ratio of oats to liquid isn’t quite right. Adding plain Greek yogurt alongside soy milk (or your favorite milk of choice) is the game-changer—it adds a luscious, velvety texture and a great protein boost without making the oats feel heavy.
Plus, topping each jar with an extra dollop of Greek yogurt and a warm maple-toasted pecan and pepita crunch turns a simple meal prep jar into a café-worthy morning treat!
Why I love this Pumpkin Maple Pecan Overnight Oats recipe
- Perfect Creamy Texture: Greek yogurt and milk keep the oats soft and spoonable all week long.
- 4-Jar Meal Prep: Easy to whip up in one bowl on Sunday so breakfast is covered through Thursday.
- Toasted Maple Pecan Crunch: A quick stovetop toast with pecans, pepitas, maple syrup, and cinnamon adds the best textural contrast.
- Nutritious & Filling: Fiber-rich oats, chia seeds, and pumpkin puree keep you satisfied all morning.
Key Ingredients & Simple Swaps:
- Rolled Oats: Old-fashioned rolled oats give the best chewy texture for overnight soaking.
- Pumpkin Puree: 100% pure canned pumpkin puree (not pumpkin pie mix).
- Plain Greek Yogurt: Adds tanginess, protein, and ultra-creamy structure.
- Milk of Choice: Organic soy milk works wonderfully here for extra creaminess and protein, but almond, oat, or dairy milk works great too.
- Chia Seeds: Helps absorb liquid and creates a pudding-like consistency.
- Pure Maple Syrup & Pumpkin Pie Spice: For that signature autumn sweetness and warm spice depth.
- Pecans & Pepitas: For the toasted maple crunch topping.
How to Make Pumpkin Maple Pecan Overnight Oats
- Make the Toasted Topping: Heat a small skillet over medium heat. Add chopped pecans, pepitas, 1 tablespoon maple syrup, and a dash of ground cinnamon. Toast for 3–4 minutes until fragrant and glossy. Transfer to a plate to cool.
- Whisk the Wet Base: In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, soy milk, maple syrup, chia seeds, pumpkin pie spice, vanilla extract, and sea salt until smooth.
- Fold in the Oats: Add the rolled oats and stir thoroughly until every oat is coated and no dry pockets remain.
- Assemble the Jars: Divide the oat mixture evenly among 4 mason jars. Top each jar with an extra dollop of plain Greek yogurt for a gorgeous garnish, then sprinkle with the cooled maple toasted pecan and pepita crunch.
- Chill & Serve: Seal with lids and refrigerate for at least 4 hours, or overnight. Enjoy cold straight from the fridge, or microwave for 45–60 seconds if you prefer warm oatmeal!
Prep Ahead & Best Ways to Store It
- Refrigeration: Store sealed jars in the fridge for up to 4–5 days.
- Topping Tip: If you like your pecan crunch extra crunchy, store the toasted nuts in a small container at room temperature and sprinkle them on top right before eating!
Café Style Serving Suggestions
Serve straight out of the jar with a spoon! If you want to make it feel extra elevated, drizzle a tiny bit of extra maple syrup on top right before serving.
Looking for another cozy breakfast option? Try pairing your morning routine with our High Protein Strawberry Peach Oatmeal Bake or our Apple Cinnamon Pecan Granola!
Full Printable Recipe:
Print for the full recipe and instructions below, or pin this to your Pinterest board for your next meal prep!
Pumpkin Maple Pecan Overnight Oats
Equipment
- 4 pint sized mason jars (16 oz)
- 1 Large Mixing Bowl
- 1 small skillet
Ingredients
Overnight Oat Base:
- 2 cups rolled oats
- 1/2 cup canned 100% pure pumpkin puree
- 1/2 cup plain Greek yogurt plus extra for topping
- 1 3/4 cups organic soy milk or milk of choice
- 2 tbsp chia seeds
- 1/4 cup pure maple syrup
- 1 tsp pumpkin pie spice
- 1/2 tsp pure vanilla extract
- 1/4 tsp sea salt
Toasted Maple Pecan Topping:
- 1/2 cup raw pecans chopped
- 2 tbsp pepitas pumpkin seeds
- 1 tbsp pure maple syrup
- 1/4 tsp ground cinnamon
Instructions
- In a small skillet over medium heat, toss chopped pecans, pepitas, 1 tbsp maple syrup, and cinnamon. Toast for 3–4 minutes until fragrant and slightly caramelized. Set aside to cool.
- In a large bowl, whisk pumpkin puree, Greek yogurt, soy milk, maple syrup, chia seeds, pumpkin pie spice, vanilla, and salt until smooth.
- Stir in rolled oats until well combined.
- Divide the mixture evenly among 4 mason jars.
- Top each jar with a dollop of Greek yogurt and divide the toasted pecan crunch evenly on top.
- Cover with lids and refrigerate for at least 4 hours or overnight before serving.
Notes
- How to Add Extra Creaminess: Overnight oats can sometimes soak up all the liquid and turn a bit too thick. If you prefer a lighter, more spoonable consistency, simply stir in an extra 1 to 2 tablespoons of your favorite milk right before diving in!
- Cozy Warm-Up Option: While these jars are incredible straight from the fridge on a busy morning, you can also microwave them for 45 to 60 seconds to transform them into a steaming, comforting bowl of warm autumn oatmeal.
- Pantry Star Ingredients: For the absolute best flavor and texture, we love using organic thick cut rolled oats as our hearty base, vanilla bean powder (if you prefer no alcohol in your vanilla) for rich depth, and premium organic pecans and pumpkin seeds for that irresistible maple-toasted crunch!
- Make-Ahead Magic: Prep a batch of 4 or 8 mason jars on Sunday afternoon, and your weekday morning breakfasts are completely sorted through Thursday with zero morning stress.
FAQ
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