Toasted Marshmallow Pumpkin Oats

These Toasted Marshmallow Pumpkin Overnight Oats capture everything cozy about fall mornings. Layers of creamy pumpkin oats blended with warming spices, topped with a buttery graham cracker crumble and toasted marshmallows that melt into a gooey campfire treat. You mix it all the night before, and when you wake up, breakfast feels like dessert ready to fuel your day.

I first made these oats on a crisp September morning when pumpkin cravings hit hard. Now they are a seasonal staple that always makes the start of the day extra special in my house.

Ingredients

• Oldfashioned rolled oats: absorb liquid slowly for creamy texture, avoid quick oats for best consistency
• Milk (any kind): the soaking liquid that softens the oats; dairy free options work well too
• Canned pumpkin purée: provides fiber, creaminess, and that classic fall flavor choose pure pumpkin not pumpkin pie filling
• Maple syrup: natural sweetness that complements the spices use pure maple for best flavor
• Chia seeds: help thicken the oats overnight, giving a pudding like texture
• Pumpkin pie spice: blends cinnamon, nutmeg, and other fall spices for warmth and depth
• Cinnamon: adds subtle sweetness and enhances the pumpkin flavor
• Vanilla extract: rounds out the spices with a hint of floral aroma
• Salt: balances sweetness and enhances all flavors
• Mini marshmallows: for that ooey gooey toasted topping that suggests s’mores
• Graham crackers: crushed and toasted with butter for a crunchy, buttery crumble
• Unsalted butter: used to toast the graham crackers and deepen their flavor

Instructions

Mix the Overnight Oats:

In a mixing bowl, combine oats, milk, pumpkin purée, maple syrup, chia seeds, pumpkin pie spice, cinnamon, vanilla extract, and salt. Stir well until all ingredients are evenly incorporated. This mix is the foundation, so make sure it is uniform for the best texture.

Chill Overnight:

Divide the mixture equally into two mason jars or sealable containers. Seal tightly and place in the refrigerator overnight, or at least for 4 hours. This resting time allows the oats to soak and thicken perfectly without cooking.

Make the Graham Cracker Crumble:

Melt the unsalted butter in a small skillet over medium heat. Add the crushed graham crackers and stir continuously for 2 to 3 minutes until the crumbs turn golden brown and smell fragrant. This step adds a rich buttery crunch that contrasts with the soft oats.

Toast the Marshmallows:

Just before serving, sprinkle mini marshmallows evenly over the oats. Using a kitchen torch, toast the marshmallows until golden and bubbly, watching carefully as they brown quickly. If you don’t have a torch, place the jars under an oven broiler for 30 to 60 seconds to achieve the toasty topping.

Add Graham Cracker Crumble and Serve:

Sprinkle the warm graham cracker crumble over the toasted marshmallows. Serve immediately so the marshmallows remain ooey gooey and the crumble stays crisp.

My favorite part has to be the toasted marshmallows on top. It reminds me of family camping trips where we’d gather around the fire, toasting treats and sharing stories. This recipe wraps that nostalgia into a jar you can enjoy any cool morning.

Storage Tips

Store any leftover oats without the marshmallow or crumble toppings in the refrigerator for up to three days. Keep toppings separate and add them fresh before serving to preserve texture. When reheating, remove lids and microwave for about 20 seconds if you prefer warm oats before adding the marshmallows and crumble.

Ingredient Substitutions

Greek yogurt can replace milk for a thicker texture and extra protein. Honey or agave syrup work instead of maple syrup for different sweetness profiles. Use dairy free butter and vegan marshmallows to make the recipe fully vegan. Add a splash of almond butter or sprinkle some chocolate chips for a twist on flavor.

Serving Suggestions

Pair with a hot cup of coffee sprinkled with cinnamon or pumpkin spice. Serve alongside a dollop of Greek yogurt drizzled with honey to balance sweetness. Fresh apple or pear slices add a crisp, juicy side to complement the creamy oats.

These Toasted Marshmallow Pumpkin Overnight Oats will quickly become your go to cozy breakfast that brings together the flavors of fall in a simple, quick way that feels special. Enjoy this recipe and don’t forget to try your own favorite add ins or toppings.

Common Questions About Recipes

→ Can I use quick oats instead of rolled oats?

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

→ How do I make this dairy-free?

Substitute any non-dairy milk and use vegan butter for the graham cracker crumble to keep it dairy-free.

→ Is it possible to skip the marshmallow topping?

Yes, omitting the marshmallows still delivers rich pumpkin and spice flavors with a cozy texture.

→ Can I enjoy this warm instead of cold?

Absolutely, warm the oats gently for 20-30 seconds and toast the marshmallows separately to keep them fluffy.

→ How long can I store the prepared oats?

Store the oats without marshmallows and crumble in the fridge for up to three days; add toppings just before serving.