Pumpkin Pie Overnight Oats

Like my apple pie overnight oats remind me of homemade apple pie, these vegan pumpkin overnight oats taste just like a slice of pumpkin pie! This recipe is full of cozy autumn flavors, and these overnight oats take five minutes to make the night before. I love knowing I have a wholesome fall breakfast ready to eat if I’m rushing out the door in the morning.

Confession time: I could eat oatmeal every single day of the week. In fact, I once went three months making nothing but oatmeal for breakfast. With so many ways to customize it, from baked oatmeal to high-protein overnight oats, peanut butter overnight oats, and today’s easy pumpkin pie overnight oats, it truly never gets old.

Why I Have This Vegan Pumpkin Overnight Oats Recipe On Repeat

Here’s what makes these dairy-free pumpkin pie overnight oats a hearty, satisfying fall breakfast that I love to make all season long.

• Just like my pumpkin pie chia pudding, this no-cook pumpkin oatmeal is super quick and easy to make ahead.
• There’s no standing over the stove in the morning.
• My pumpkin overnight oats are sweetened with maple syrup, so it’s refined sugar-free, and you can adjust the amount as needed.
• Make this recipe your own with add-ins like granola, nuts, or fruit. I share some ideas below!

Notes on Ingredients

If your pantry is anything like mine in the fall, it’s already stocked with canned pumpkin and most of the ingredients in this pumpkin overnight oats recipe. Here’s a list of what you’ll need (see the recipe card below for measurements):

• Pumpkin puree – Store-bought or this is a great way to use up homemade pumpkin puree. If you’re using store-bought, make sure you’re buying 100% canned pumpkin and NOT pumpkin pie filling (sometimes also labeled as pumpkin pie mix), which already contains sugar and spices.
• Old-fashioned or rolled oats – These have the perfect texture for overnight oats. Quick oats become too mushy, while steel-cut oats won’t soften enough without cooking (I have a great recipe for Instant Pot steel-cut oats instead).
• Almond milk – I love to use homemade almond milk or cashew milk in this recipe. You can use your go-to unflavoured plant milk, such as soy milk or oat milk.
• Pumpkin pie spice – I make my own homemade pumpkin pie spice by blending spice rack staples like cinnamon, nutmeg, ginger, cloves, and allspice. Any combination of these spices works well, or you can simply use more cinnamon.
• Cinnamon – Used in addition to the pumpkin spice for extra flavor.
• Maple syrup – If you don’t have maple syrup, you can sweeten your oats with date syrup, agave, or brown sugar instead.
• Candied pecans – My vegan candied pecans are an optional mix-in, but they add delicious crunch and extra sweetness.

How to Make Pumpkin Pie Overnight Oats

Here’s what you’ll need to do to make this easy vegan breakfast.

• Combine. Stir together the ingredients in a jar and cover it.
• Refrigerate. Place the jar in the refrigerator overnight.
• Enjoy chilled or warmed up. Overnight oats can be enjoyed chilled, or you can empty the jar into a small pan set over medium heat or pop it in the microwave for 45 seconds. Add your desired toppings and enjoy!

Tips for the Best Pumpkin Overnight Oats

• Allow the oats to soak overnight. This is the key step in making sure your oats are properly softened. You really can’t rush the process!
• Adjust the consistency. If your oats come out too thick, add another tablespoon of almond milk and stir to combine.
• Make it less pumpkin-y. The flavour we often associate with pumpkin is really the spices we pair it with, so if you’d like, you can add less pumpkin for a thinner consistency without sacrificing that cozy spiced flavour. You can add as little as two tablespoons.
• Swap out the maple syrup. Date syrup or agave nectar are two natural alternatives to maple syrup, or you can use liquid stevia if you’d like. This is also a great recipe to sweeten with pumpkin spice syrup if you’d like (in this case, I’d suggest reducing the amount of pumpkin pie spice).
• For extra-creamy overnight oats, replace half of the milk with dairy-free yogurt or my homemade vegan yogurt.

Optional Toppings

I love serving these with tasty toppings. You can be as creative as you like! Here are some ideas:

• Chopped nuts or seeds, like almonds, walnuts, cashews, chia, hemp, and sunflower seeds.
• Dark chocolate chips or chopped dark chocolate.
• Coconut flakes or shredded coconut.
• Dried fruit like raisins or cranberries. Crumbled apple chips would be delicious too!
• Fresh fall fruit like diced apples or pears.
• A drizzle of almond butter.
• Granola for extra crunch. Try my pumpkin granola recipe.
• A dollop of coconut whipped cream.

How to Store

• Keep refrigerated. Pumpkin pie overnight oats can be stored in a sealed container in the fridge for up to 5 days, which makes them a fantastic option for meal prep breakfasts.
• Freeze. You can freeze leftover pumpkin pie overnight oats in an airtight container or freezer bag. When ready to eat, thaw the overnight oats in the refrigerator and then enjoy chilled or heated.

More Pumpkin Recipes for Fall

• Vegan Pumpkin Cupcakes
• Vegan Pumpkin Chili
• Pumpkin Mug Cake (Vegan)
• Rolled Pumpkin Spice Cookies (Vegan)
• Pumpkin Chocolate Chip Pancakes (Vegan)