Toasted Marshmallow Pumpkin Oats

These Toasted Marshmallow Pumpkin Overnight Oats are perfect for cozy fall mornings when you want something comforting and delicious ready to go. Creamy oats soaked in pumpkin and warm spices pair beautifully with a buttery graham cracker crumble and toasted marshmallows on top for a breakfast that feels like a campfire treat. Preparing everything the night before means you wake up to a satisfying meal that's like dessert but fuels your day right.

I first made these oats on a crisp September morning when pumpkin cravings hit hard, and now they have become my goto fall breakfast that my family requests often.

Ingredients

• One cup oldfashioned rolled oats: for a hearty base with chewy texture choose whole grain for best nutrition
• Three quarters cup milk: any kind works whole milk or your favorite dairyfree option adds creaminess
• Half a cup canned pumpkin purée: provides fiber and that classic fall flavor look for pure pumpkin without added sugar
• Two tablespoons maple syrup: gives natural sweetness grade A maple syrup is best for flavor
• One tablespoon chia seeds: to thicken and add omega3s let them soak well for creamy consistency
• One teaspoon pumpkin pie spice: for warm aromatic notes fresh spice mix tastes best
• Half a teaspoon cinnamon: enhances depth with mild sweetness
• Half a teaspoon vanilla extract: brings out all the warm flavors
• Pinch of salt: to balance sweetness and deepen flavor
• Quarter cup mini marshmallows: for that toasty gooey topping choose vegan option if needed
• Two graham crackers crushed finely: for buttery crunch topping fresh crackers provide best texture
• One tablespoon unsalted butter: to bind the crumble and add richness

Instructions

Mix the Overnight Oats:

In a mixing bowl, combine oats, milk, pumpkin purée, maple syrup, chia seeds, pumpkin pie spice, cinnamon, vanilla, and salt. Stir thoroughly to make sure everything is evenly mixed and the chia seeds start to absorb the liquid. This ensures your oats will have a creamy, thick texture by morning.

Chill Overnight:

Divide the oat mixture evenly into two mason jars or sealable containers with lids. Seal tightly and place in the refrigerator for at least four hours or overnight so the oats soften and flavors deepen.

Make the Graham Cracker Crumble:

Gently melt butter in a small skillet over medium heat. Add the crushed graham crackers and cook, stirring constantly for two to three minutes until the mixture turns golden brown and smells nutty. This toasting step boosts the flavor and gives you a crisp texture.

Toast the Marshmallows:

Just before serving, top each jar of oats with a quarter cup of mini marshmallows. Use a kitchen torch to toast them carefully until golden and bubbly. If you do not have a torch, place the jars under a broiler in the oven for about 30 to 60 seconds, watching closely so they don’t burn.

Add Graham Cracker Crumble and Serve:

Sprinkle the warm graham cracker crumble over the toasted marshmallows. Serve immediately to enjoy the perfect combination of creamy oats, crunchy crumb, and melty marshmallows.

My absolute favorite bit is the toasted marshmallow topping because it reminds me of camping trips with my family when we would gather around the fire roasting treats. It has that nostalgic, comforting feeling wrapped up in a simple breakfast jar.

Storage tips

Keep leftover oats in airtight containers in the refrigerator for up to three days. It's best to keep the marshmallows and graham cracker crumble separate and add them fresh to maintain their texture. For longer storage, you can freeze the prepared oats without toppings and thaw overnight in the fridge before eating.

Ingredient substitutions

Swap dairy milk for almond, oat, or coconut milk to make this recipe dairyfree. Use vegan butter when making the crumble to keep it plantbased. Replace the maple syrup with honey or agave nectar if you prefer a different natural sweetener. Try Greek yogurt instead of milk for a thicker consistency and an extra protein boost.

Serving suggestions

Pair these oats with a hot spiced coffee or chai tea to keep the warm flavors flowing. Add fresh fruit like apple slices or pears on the side for brightness. A dollop of Greek yogurt drizzled with honey brings a creamy contrast and adds an extra layer of richness.

These toasted marshmallow pumpkin overnight oats are a cozy, make-ahead fall breakfast that tastes like a treat. Prep the base the night before and add warm toasted marshmallows and graham crumble at serving for the best texture.

Your Recipe Questions Answered

→ Can I use quick oats instead of rolled oats?

Yes, but quick oats will result in a softer, less chewy texture compared to rolled oats.

→ Is it possible to make this dairy-free?

Absolutely, you can substitute any plant-based milk and vegan butter to keep it dairy-free.

→ Can I skip the marshmallows topping?

Yes, the oats will still have rich pumpkin and spice flavors without the marshmallows.

→ How should I toast the marshmallows safely?

Use a kitchen torch or briefly broil in the oven, watching closely to avoid burning.

→ Can I enjoy these oats warm instead of cold?

You can heat the oats for 20-30 seconds and then add and toast marshmallows separately for best texture.