Creamy Pumpkin Spice Latte Overnight Oats Recipe for Cozy Mornings

Let me set the scene: it’s early fall, and the morning air has that subtle chill—just enough to make you want to wrap your hands around something warm and comforting. The aroma of cinnamon, nutmeg, and pumpkin wafts through my kitchen, mixing with a hint of coffee from yesterday’s leftover brew (yes, I save it on purpose for recipes like this). Honestly, the first time I stirred together these creamy pumpkin spice latte overnight oats, I stopped mid-mix, closed my eyes, and just breathed in. That’s the kind of moment where you pause, take a deep breath, and smile because you know you’re onto something truly special.

This recipe started as an experiment one rainy Saturday when I was knee-high to a grasshopper, watching my grandma whisk oats and spices together in her old ceramic bowl. Fast forward to years later, and I found myself craving those flavors—but with a twist. I wanted the comfort of pumpkin spice, the energy kick of coffee, and the ease of a grab-and-go breakfast. Let’s face it, mornings are nuts around here, and anything that feels like a treat but takes zero effort is a winner in my book.

My family couldn’t stop sneaking spoonfuls right out of the fridge (even before it had a chance to set properly). The kids were convinced I’d hidden dessert in their breakfast, and my partner started requesting it for weekend brunches. I honestly wish I’d discovered overnight oats like this years ago—so much less fuss than baking, and way more forgiving if you forget them in the fridge a few hours longer. These oats have become a staple for family gatherings (they travel well in jars), gifting to friends, and fueling busy mornings. If you’re looking for pure, nostalgic comfort with a cozy twist, bookmark this creamy pumpkin spice latte overnight oats recipe. I’ve tested it more times than I can count—in the name of research, of course—and every batch feels like a warm hug waiting for you at breakfast.

Why You’ll Love This Recipe

After making this creamy pumpkin spice latte overnight oats recipe dozens of times, I can confidently say it’s a breakfast game-changer. Whether you’re a busy parent, a college student, or someone who just loves cozy flavors, this recipe ticks all the boxes for delicious, easy, and satisfying mornings. Here’s why folks (myself included) keep coming back for more:

• Quick & Easy: Comes together in under 10 minutes—just mix, chill overnight, and wake up to breakfast ready to go. Perfect for those rushed mornings or when you’d rather sip coffee than cook.
• Simple Ingredients: No fancy grocery runs required. Most of these ingredients are pantry staples or fridge regulars (and you can swap things out if needed).
• Perfect for Cozy Mornings: The pumpkin spice and coffee combo gives you the vibe of your favorite seasonal latte without waiting in line at the café. It’s ideal for autumn, winter, or anytime you need a pick-me-up.
• Crowd-Pleaser: Kids love the creamy texture and gentle sweetness, while adults appreciate the subtle caffeine kick and spice. I get rave reviews at potlucks and brunches—no leftovers ever!
• Unbelievably Delicious: The oats soak up all those warm spices and pumpkin, creating a custard-like breakfast that’s both nostalgic and new. If you close your eyes, you might just think you’re eating pumpkin pie for breakfast (with way less guilt).

What really sets this recipe apart is the blend of real pumpkin puree, bold espresso, and that luscious hint of maple syrup. Unlike some overnight oats, these aren’t watery or bland—the trick is using thick Greek yogurt and just the right balance of spices. I’ve tried dozens of pumpkin oats recipes, and most miss the mark on creaminess or flavor intensity. This one’s my best version: not too sweet, not too spicy, and just enough coffee to make you feel awake and happy.

Honestly, every spoonful feels like a little celebration. Whether you’re impressing guests or just treating yourself, you’ll love the way these oats make breakfast feel special, without any extra stress. It’s comfort food, but lighter and faster—so you can savor every bite and still make it to work on time. If you’re craving something that tastes indulgent but is secretly good for you, this creamy pumpkin spice latte overnight oats recipe is your new best friend.

What Ingredients You Will Need

This creamy pumpkin spice latte overnight oats recipe relies on simple, wholesome ingredients to deliver bold flavor and satisfying texture. Most are pantry-friendly, and you can swap things out if needed to suit your taste or dietary needs. Here’s what you’ll need:

• Old-fashioned rolled oats (1 cup / 100g) – The base of our recipe; they soak up all the flavor and turn creamy overnight. Avoid quick oats—they get mushy.
• Pumpkin puree (1/2 cup / 120g) – Not pumpkin pie filling! Pure pumpkin gives that classic autumn flavor and velvet texture.
• Brewed espresso or strong coffee (1/3 cup / 80ml) – Adds that latte kick. I use leftover coffee, but instant espresso works too if you’re in a pinch.
• Milk (1/2 cup / 120ml) – Any type works: dairy, almond, oat, or coconut. I lean towards unsweetened almond milk for a lighter taste.
• Greek yogurt (1/2 cup / 120g) – This is what makes the oats extra creamy. You can use plain or vanilla (or swap for coconut yogurt for dairy-free).
• Maple syrup (2 tablespoons / 30ml) – Natural sweetness with a caramel undertone. Honey or agave syrup are decent substitutes.
• Chia seeds (1 tablespoon / 10g) – Helps thicken the oats and adds a dose of fiber. You can leave them out if you don’t have any, but the texture won’t be quite as pudding-like.
• Pumpkin pie spice (1 1/2 teaspoons / 4g) – The secret to that classic autumn vibe. If you can’t find a blend, use a mix of cinnamon, nutmeg, ginger, and cloves.
• Vanilla extract (1 teaspoon / 5ml) – Adds warmth and depth. I love Nielsen-Massey for a strong vanilla punch.
• Pinch of salt – Just a little helps balance the sweetness and bring out all those flavors.

Optional Toppings:

• Chopped nuts (pecans, walnuts—adds crunch and healthy fats)
• Whipped cream (or coconut whipped cream for dairy-free)
• Extra sprinkle of pumpkin pie spice
• Mini chocolate chips (for a treat!)

If you’re missing something, don’t stress. I’ve swapped in steel-cut oats (let them soak longer), used coconut yogurt for vegan batches, and added fresh fruit instead of nuts. The recipe is forgiving, so play around until it suits your pantry. In summer, fresh berries are a fun swap for pumpkin. For gluten-free, just confirm your oats are certified gluten-free (Bob’s Red Mill is my go-to). If you prefer less sugar, reduce the maple syrup or use a stevia-based syrup (I’ve done it—still delicious!). This is meant to fit your lifestyle, so make it work for you!

Equipment Needed

• Mixing bowl – Any medium-sized bowl will do; I use a ceramic one for nostalgia.
• Measuring cups and spoons – Accuracy matters for oats-to-liquid ratio. I keep a set on a ring so nothing gets lost.
• Whisk or spoon – Whisking helps distribute the pumpkin and spices evenly. If you only have a spoon, just stir with a bit more muscle.
• Jars or containers with lids – Mason jars are classic, but any food-safe container with a tight lid works. Glass keeps flavors pure and is easy to clean.
• Small spatula (optional) – For scraping every last bit of goodness out of the bowl.

If you don’t have jars, repurpose washed yogurt containers or even sturdy takeout tubs. Just make sure they seal tightly—overnight oats can pick up fridge odors otherwise. I’ve made these in plastic, glass, and even ceramic ramekins; glass keeps things freshest, but use what you’ve got. Maintenance tip: rinse jars right after use so oats don’t stick. If your whisk is tricky to clean, soak it in warm water with a splash of vinegar for a few minutes (learned that one the hard way!). Budget-wise, thrift stores are gold mines for jars and bowls—no need to buy fancy kitchen gear.

Preparation Method

1. Gather your ingredients and tools. Make sure you’ve got everything measured and ready. This makes assembly quick (and you won’t forget anything!).
2. Add the oats to your mixing bowl (1 cup / 100g). Pour in the pumpkin puree (1/2 cup / 120g), brewed espresso or coffee (1/3 cup / 80ml), milk of choice (1/2 cup / 120ml), and Greek yogurt (1/2 cup / 120g). The mixture will look thick and a bit lumpy at first—don’t worry, that’s normal.
3. Stir in the maple syrup (2 tablespoons / 30ml), chia seeds (1 tablespoon / 10g), pumpkin pie spice (1 1/2 teaspoons / 4g), vanilla extract (1 teaspoon / 5ml), and a pinch of salt. Whisk or stir until everything is evenly combined. The oats should be fully coated and the pumpkin mixed through. If you see pockets of spice, keep stirring—they’ll blend in as the oats hydrate.
4. Taste the mixture. (Yes, you can eat it now, but it’s so much better after chilling.) If you want more sweetness, add a bit more maple syrup. If you crave more spice, sprinkle in extra cinnamon or ginger. Adjust to your liking.
5. Divide the mixture into jars or containers. Fill each container about 3/4 full to allow room for expansion. This recipe makes 2 large servings or 3 smaller ones. Seal tightly with lids.
6. Refrigerate overnight (or at least 4 hours). The oats, chia, and pumpkin will thicken into a creamy, pudding-like texture. If you like your oats extra thick, let them sit up to 24 hours.
7. In the morning, stir the oats. If they seem too thick, add a splash more milk and mix well. Taste again—sometimes the spices mellow overnight, so add a pinch more if you want more punch.
8. Top with your favorite extras. Nuts, whipped cream, chocolate chips, or a sprinkle of spice make these oats feel special. Serve chilled or let them sit at room temp for 10-15 minutes if you prefer a softer texture.

Troubleshooting tips: If oats are runny, add more chia seeds and chill another hour. If they’re too thick, stir in extra milk (start with a tablespoon / 15ml). If the flavor seems flat, add a dash more salt or spice. Sensory cues: the oats should look creamy, smell warmly spiced, and feel soft but not mushy when stirred. My personal tip—make a double batch and stash in the fridge for up to 3 days. That way, you’re set for several cozy mornings!

Cooking Tips & Techniques

Making creamy pumpkin spice latte overnight oats is pretty forgiving, but a few tricks can make your mornings even smoother (and tastier!). Here’s what I’ve learned after plenty of trial and error:

• Use rolled oats—not instant oats. Quick oats get mushy, while steel-cut oats need more liquid and a longer soak. Rolled oats hit the sweet spot for creaminess and chew.
• Brew strong coffee or espresso. Weak coffee gets lost among the pumpkin and spices. I use leftover espresso or double-strength drip coffee for maximum flavor.
• Don’t skip the salt. Just a pinch can make all the difference; it brings out the sweetness and spice, making the oats taste richer.
• Let them chill long enough. Four hours is the bare minimum; overnight works best for thick, luscious oats. If you’re impatient (like me sometimes), stir in extra chia seeds to speed up thickening.
• Customize the texture. Like yours looser? Add extra milk in the morning. Prefer pudding-thick? Use more chia or less liquid. Don’t be afraid to play around.
• Multitasking tip: Prep ingredients the night before while cleaning up dinner. It takes five minutes and saves you a ton of stress come morning.

I’ve made mistakes—using instant oats (total mush), forgetting the salt (bland city), or overdoing the coffee (bitter!). Each time, it’s a lesson learned. Now, I always taste before chilling and tweak as needed. For consistency, measure liquids carefully and use the same jars each time—helps keep portions predictable. If you’re scaling up for a crowd, mix everything in a big bowl, then portion into jars. That way, every serving gets the right balance of pumpkin spice latte goodness!

Variations & Adaptations

One of the best things about creamy pumpkin spice latte overnight oats is how easy they are to customize. Here are a few tried-and-true variations:

• Dairy-Free/Vegan: Swap Greek yogurt for coconut yogurt and use almond or oat milk. Skip whipped cream or use coconut whip. Still totally creamy and delicious!
• Gluten-Free: Use certified gluten-free oats. Bob’s Red Mill is my usual pick—safe for celiac friends.
• Low-Sugar: Cut the maple syrup in half or use a sugar-free substitute. I’ve tried Lakanto maple-flavored syrup—tastes great and keeps carbs low.
• Seasonal Swap: In summer, replace pumpkin puree and spice with mashed banana and cinnamon. In spring, try lemon zest and poppy seeds for a fresh spin.
• Chocolate Mocha: Add 1 tablespoon cocoa powder and swap pumpkin pie spice for a pinch of cinnamon. The result? Decadent chocolatey oats with a hint of coffee.

I’ve even tossed in chopped apples, dried cranberries, or toasted coconut for extra flavor. Allergies in the family? Leave out nuts and chocolate chips, or use sunflower seed butter for richness. For a fun twist, layer oats with yogurt and fruit in a parfait glass—looks fancy, tastes homey. My personal favorite adaptation is adding a swirl of almond butter right before serving—so good, it almost feels sinful!

Serving & Storage Suggestions

These creamy pumpkin spice latte overnight oats are best served chilled right from the fridge. If you prefer a softer texture, let them sit out for 10-15 minutes before eating (that’s my secret for the perfect spoonful!).

• Serving: Top with chopped nuts, a dollop of whipped cream, or extra pumpkin pie spice. Serve in mason jars for a Pinterest-worthy breakfast, or in bowls with a drizzle of maple syrup.
• Pairings: These oats are lovely alongside a hot cup of coffee, chai, or a glass of cold milk. For brunch, offer fresh fruit or breakfast sausage on the side.

Storage: Keep oats in airtight containers in the fridge for up to 3 days. If you’re prepping for the week, make a double batch and portion into single-servings. You can freeze overnight oats for up to a month, but the texture gets a bit softer. Thaw overnight in the fridge and stir well before eating.

Reheating: If you want warm oats, microwave for 30 seconds, then stir and check. Add a splash of milk if needed. Flavors deepen over time—day two is even better than day one! (I sometimes let mine sit two nights for extra creaminess.)

Nutritional Information & Benefits

Here’s the rundown for one serving of creamy pumpkin spice latte overnight oats (based on the recipe above):

• Calories: Approximately 320
• Protein: 12g (thanks to Greek yogurt and chia seeds)
• Fiber: 8g
• Sugar: 10g (mostly from maple syrup and pumpkin)
• Fat: 6g

Key ingredients like pumpkin provide beta-carotene and vitamin A, while oats and chia seeds give lasting energy and digestive support. Greek yogurt adds protein and calcium. If you’re gluten-free, just use certified oats. This recipe is naturally vegetarian, and can easily be made dairy-free. Allergen alert: contains dairy (unless adapted), and may contain tree nuts if used as topping. Personally, I love that it keeps me full all morning, doesn’t spike my blood sugar, and sneaks a serving of veggies into breakfast—win!

Conclusion

If you’re craving comfort, ease, and a little indulgence at breakfast, these creamy pumpkin spice latte overnight oats are worth every spoonful. They’re quick to prep, endlessly customizable, and guaranteed to brighten up even the sleepiest mornings. I return to this recipe again and again because it just works—no fuss, no fancy steps, just pure cozy flavor.

Feel free to tweak the spices, adjust the sweetness, or play with toppings until you find your perfect version. That’s half the fun, honestly! From family brunches to solo mornings, this recipe has become a little ritual I look forward to—and I hope it’ll do the same for you.

So, grab your oats, whip up a batch, and let me know how you make it your own. Leave a comment, share your best adaptations, or tag me if you post a photo (I love seeing everyone’s creations!). Wishing you many cozy mornings ahead—go make breakfast something to smile about!

Frequently Asked Questions

Can I make creamy pumpkin spice latte overnight oats without coffee?

Yes! Just swap the coffee for more milk. You’ll still get plenty of pumpkin spice flavor, but without the caffeine kick.

How long do overnight oats need to chill before eating?

At least 4 hours, but overnight is best for the creamiest texture. If you’re in a rush, add extra chia seeds to thicken faster.

Can I use steel-cut oats instead of rolled oats?

You can, but let them soak at least 12 hours and add more liquid. The texture will be chewier, but still tasty.

Are these oats suitable for meal prep?

Absolutely! They keep well in the fridge for up to 3 days. Just stir before serving and add your favorite toppings.

How do I make this recipe vegan?

Use coconut or almond milk, swap Greek yogurt for dairy-free yogurt, and skip traditional whipped cream or use coconut whip. The oats stay creamy and delicious!

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