Pumpkin Spice Overnight Oats with Pecans: The 60-Second Breakfast That Tastes Like Dessert

Forget the 6 a.m. battle with your blender. This is the “set it and forget it” breakfast that actually feels like a reward. Pumpkin spice meets creamy oats with a buttery pecan crunch—like a slice of pie that happens to have macros.

No stove, no stress, no excuses. Mix it tonight, wake up tomorrow to a rich, cozy, fall-in-a-jar feast that would make your future self leave a five-star review.

What Makes This Recipe So Good

• It tastes like pumpkin pie without the sugar coma. Creamy pumpkin, warm spices, a hint of vanilla, and crispy pecans bring the holiday vibes any day of the week.
• It’s actually filling. Rolled oats, Greek yogurt, chia seeds, and pecans team up for fiber, protein, and healthy fats.

  Translation: you won’t be raiding the snack drawer at 10 a.m.

• It’s insanely easy. Stir, chill, eat. That’s the whole playbook. Your future breakfast is one mixing bowl away.
• Budget-friendly and scalable. Meal prep 4 jars in under 10 minutes.

  Your wallet will quietly applaud.

• Customizable AF (tastefully said). Sweeten it your way, swap milks, add toppings—this recipe never gets boring.

What Goes Into This Recipe – Ingredients

• Old-fashioned rolled oats – 1/2 cup per serving. Don’t use quick oats; they get mushy.
• Pumpkin purée – 1/3 cup (not pumpkin pie filling). Adds creaminess and real pumpkin flavor.
• Milk of choice – 1/2 cup (dairy, almond, oat, soy).

  Pick your vibe.

• Greek yogurt – 1/4 cup for protein and tang. Use dairy-free yogurt if needed.
• Chia seeds – 1 tablespoon to thicken and add omega-3s.
• Pecans – 2 tablespoons chopped, plus more for topping. Toasted if you’re extra.
• Maple syrup or honey – 1 to 2 tablespoons, to taste.
• Pumpkin pie spice – 1 teaspoon.

  Or sub 3/4 tsp cinnamon + 1/8 tsp nutmeg + 1/8 tsp ginger + pinch clove.

• Vanilla extract – 1/2 teaspoon for warmth.
• Pinch of salt – Just a little to make the flavors pop.
• Optional add-ins – A dash of espresso powder (trust me), raisins, or a drizzle of almond butter.

How to Make It – Instructions

1. Toast the pecans (optional but epic): Heat a dry skillet over medium, add chopped pecans, and toast 3–4 minutes until fragrant. Cool.
2. Mix the wet base: In a bowl or jar, whisk pumpkin purée, milk, Greek yogurt, maple syrup, vanilla, pumpkin pie spice, and salt until smooth.
3. Stir in the power players: Add rolled oats and chia seeds. Mix well so there are no chia clumps lurking at the bottom.
4. Add the crunch: Fold in half the pecans now for flavor throughout.

   Save the rest for topping.

5. Chill: Cover and refrigerate at least 4 hours, preferably overnight. The chia and oats do their thickening magic while you sleep.
6. Finish and serve: In the morning, give it a stir. If it’s too thick, add a splash of milk.

   Top with remaining pecans and, if you’re feeling fancy, an extra drizzle of maple syrup.

How to Store

• Fridge: Store in sealed jars or containers for up to 4 days. Pecans stay crunchier if you keep them separate and add just before eating.
• Meal prep tip: Line up 3–4 jars and build assembly-line style. You’ll feel like your own breakfast caterer.
• Freezer: Not ideal.

  The texture gets weird. Make fresh batches weekly instead.

Why This is Good for You

• Fiber powerhouse: Oats, pumpkin, and chia support digestion, steady energy, and that “I’m actually full” feeling.
• Protein boost: Greek yogurt adds satiating protein. Want more?

  Stir in a scoop of vanilla protein powder and flex.

• Healthy fats: Pecans and chia deliver omega-3s and monounsaturated fats for heart health and long-lasting fuel.
• Micronutrients: Pumpkin brings vitamin A, potassium, and antioxidants. Your vision and recovery say thank you.
• Balanced breakfast: Carbs + protein + fat = fewer cravings and smoother focus. Pretty much productivity in a jar, IMO.

Avoid These Mistakes

• Using quick oats. They turn to paste.

  Rolled oats hold texture and stay creamy.

• Skipping the salt. A tiny pinch wakes up the pumpkin spice and maple. Don’t fear the pinch.
• Over-sweetening early. Pumpkin is mild; flavors deepen overnight. Sweeten lightly, then adjust in the morning.
• Adding nuts too soon (for crunch lovers). Mix some in, but keep extra pecans for topping or they’ll lose their crunch.
• Not chilling long enough. Under 4 hours = soupy.

  Chia needs time to gel and thicken.

• Using pumpkin pie filling. It’s pre-sweetened and spiced, which can mess up the balance.

Recipe Variations

• Protein-forward: Add 1/2 to 1 scoop vanilla or unflavored protein powder and an extra 2–3 tablespoons milk.
• Dairy-free: Use almond or coconut milk and a coconut-based yogurt. Still creamy, still crave-worthy.
• Apple-pecan crunch: Stir in 1/4 cup finely diced apple and a pinch extra cinnamon. Fall on fall—no apologies.
• Mocha pumpkin: Add 1/2 teaspoon espresso powder and a few dark chocolate chips.

  Breakfast, but make it fancy.

• Low sugar: Swap maple syrup for stevia or monk fruit to taste, and add a bit more vanilla for perceived sweetness.
• Almond joy vibes: Add shredded coconut and swap pecans for toasted almonds. Drizzle with a little melted dark chocolate.
• Warm it up: Gently microwave 30–45 seconds and stir. Top with warm milk and pecans for a cozy bowl.

FAQ

Can I use steel-cut oats?

Steel-cut oats won’t soften enough overnight with this method.

If you must, use “quick-cooking” steel-cut oats and increase the milk slightly, but expect more chew.

Is canned pumpkin the same as pumpkin pie filling?

No. Canned pumpkin is pure pumpkin purée; pumpkin pie filling has sugar and spices added. You want the plain pumpkin purée here for control.

How do I make this for a crowd?

Multiply everything by the number of servings and mix in a large bowl.

Portion into jars or a covered container. Add pecans just before serving to keep them crisp.

What if my oats are too thick in the morning?

Stir in 1–3 tablespoons of milk until it hits your ideal creaminess. Chia can absorb more than expected, especially after day two.

Can I make this without chia seeds?

Yes, but it will be looser.

Either reduce the milk by 2 tablespoons or add 1–2 tablespoons ground flaxseed to help thicken.

How sweet should it be?

Start modest—1 tablespoon maple syrup. Taste in the morning and adjust. It’s way easier to add sweetness than to undo it, FYI.

Do I need to toast the pecans?

You don’t need to, but toasting unlocks richer flavor and better crunch.

Two minutes of effort, 200% payoff.

Final Thoughts

Pumpkin Spice Overnight Oats with Pecans is the breakfast glow-up your mornings deserve: fast, flavorful, and ridiculously satisfying. It’s the rare combo of cozy and convenient, with enough nutrition to power your day and enough indulgence to feel like a treat. Make one jar tonight or prep a week’s worth and let Future You win the morning.

Spoon, jar, crunch—done.