Creamy Pumpkin Chia Overnight Oat Parfait
A cozy, make-ahead fall breakfast that tastes like pumpkin pie but is better for you.
Fall is my favorite season. The cooler temperatures, the changing leaves, the smell of fresh rain falling after a long, hot summer. It’s the best. And if there’s one thing I love about fall mornings, it’s the excuse to add pumpkin to so many things. These Creamy Pumpkin Chia Overnight Oats take that to a new level, layering with thick, creamy yogurt for a breakfast that looks fancy, tastes a bit like dessert, and is secretly good for you.
This isn’t your average overnight oats recipe. The chia seeds lend it a pudding-like texture, while the pumpkin puree, maple syrup, and pumpkin pie spice add a warm, cozy flavor that we all crave when the weather cools. The yogurt layer makes it feel indulgent, like a parfait you might grab from your favorite coffee shop, only high in protein, naturally sweetened, and waiting for you in the fridge.
Why You’ll Love This Recipe
It’s a fall breakfast dream. Creamy, spiced, and perfectly balanced with a touch of maple sweetness.
Make-ahead convenience. Mix it the night before and wake up to a breakfast that’s ready to go, no cooking required.
High in protein and fiber. The chia seeds, oats, and yogurt come together to keep you full for hours. And if you’re looking for additional protein, you can easily add your favorite vanilla protein powder to the mixture before refrigerating.
Customizable. Use high-quality Greek yogurt, or a dairy-free alternative or plant-based version. Since I have a dairy issue, I usually use Trader Joe’s Almond Milk yogurt. It’s delicious!
Beautiful layers. It looks, and tastes, like dessert in a jar.
Ingredients You’ll Need
Rolled Oats (gluten-free or regular)
Chia Seeds
Pumpkin puree (not pie filling)
Almond milk (or milk of choice)
Plain or vanilla yogurt
Maple syrup
Vanilla extract (optional)
Pumpkin pie spice
Optional toppings: a sprinkle of granola, crushed pecans, or a drizzle of almond butter for extra crunch and flavor.
Why I Love This Recipe
As the kids grew up, I wanted to keep the chaos at breakfast to a minimum. And I wanted to provide something quick, healthy, and satisfying that everyone could grab on the run, eat on their way to school or work, and would provide a healthy start to the morning. These pumpkin overnight oats check every box.
I also love that they bring a little seasonal joy into an otherwise ordinary morning. The smell of pumpkin spice when I open the jar instantly makes me feel like fall has arrived, even if it still says it’s 80 degrees outside.
And, of course, they look beautiful. Layered in a clear jar, they’re the kind of breakfast that makes you pause before the coffee’s even done brewing.
Tips for the Best Overnight Oats
Use rolled oats, not quick oats, for the best texture.
Don’t care for maple syrup, you can use honey instead.
Adjust the liquid ratio to your liking, more milk for a looser texture, less for thicker oats.
For a dairy-free version, swap in coconut or almond yogurt.
Want it sweeter? You can add a bit more maple sugar or even a mashed banana.
Make a batch for the week. They’ll keep in the fridge up to four days.
If fall had a flavor, this would be it. These Creamy Pumpkin Chia Overnight Oats bring all the warmth and comfort of pumpkin pie into your morning routine, without the sugar crash or prep time other breakfasts may require. Make a few jars on Sunday night, and your weekday mornings just got a little or delicious.
Creamy Pumpkin Chia Overnight Oat Parfait
These Creamy Pumpkin Chia Overnight Oats taste like pumpkin pie but deliver all the nutrition of a balanced breakfast. Made with chia seeds, yogurt, maple syrup, and pumpkin purée, this make-ahead parfait is high in protein, full of fall flavor, and ready when you are.
Ingredients
- 1 container of plain or vanilla Greek yogurt. Can be plant-based if desired.
- 1/2 cup milk of choice
- 1/2 cup of pumpkin puree (not pumpkin pie filling)
- 1 teaspoon maple syrup or honey
- 1/2 teaspoon vanilla (optional)
- pinch of salt
- 1/2 teaspoon pumpkin pie spice seasoning
- 1/2 cup rolled oats. Can be gluten-free.
- 2 teaspoons of chia seeds
Instructions
- In a bowl, mix the pumpkin puree, milk, maple syrup, and vanilla.
- Once mixed, add the salt and pumpkin pie spice.
- Add the rolled oats and chia seeds, mixing well.
- Start by adding yogurt to the bottom of your jar. I usually add a spoonful and spread it across the bottom of the jar.
- Add your pumpkin chia overnight oats layer on top of the yogurt layer. Make it the thickness you desire.
- Add another layer of yogurt on top of the overnight oat mixture.
- Add another layer of the overnight oat mixture.
- Continue layering the mixtures until your jar is about 2/3 full. Do not fill your jar to the brim, as the overnight oat/chia seed mixture will expand.
- Cover and refrigerate overnight or for a minimum of four hours.
