These healthy Pumpkin Pie Overnight Oats have a creamy smooth texture, full of pumpkin spice flavor and nutrients to start the day healthy. Plus, this is a vegan overnight oats recipe made with no dairy and no refined sugar.
Calling all the pumpkin spice lovers with this easy, healthy pumpkin overnight oats recipe.
This is the healthiest decadent Fall vegan breakfast and a must to meal prep daily healthy breakfasts. There is no more reason to skip a healthy breakfast, celebrate fall, and indulge with a wholesome jar of this!
What’s overnight oatmeal?
An overnight oats recipe is a raw oatmeal breakfast made of soaked rolled oats, chia seeds, and milk.
It’s a wonderful healthy breakfast to start the day with nutritious fiber, plant-based proteins, and minimal sugar to keep your blood sugar level steady during the day.
How to make Pumpkin Overnight Oats
Pumpkin spice overnight oats are an easy Fall breakfast recipe. It takes just about 5 minutes to make it the day before, and it can be meal prepped for about a week of breakfast!
So convenient for the whole family, nourishing and delicious.
So let’s see the ingredients you need to make this delicious pumpkin overnight oats recipe.
- Old fashioned rolled oats – this is the thick variety of oats. They are much higher in fiber and liquid absorbent than quick oats. Don’t use steel-cut oats. They won’t soften as well and will stay hard the next day.
- Chia seeds
- Pumpkin puree – you can use canned pumpkin puree. Most cans are made of 100% pumpkin puree with no additives. Or, follow my tutorial to make your homemade pumpkin puree.
- Unsweetened almond milk or any plant-based milk you love. Coconut milk goes very well with pumpkin spice flavors.
- Coconut yogurt – or simply more almond milk.
- Pumpkin pie spices – it’s simply a combo of cinnamon, nutmeg, ginger to bring out the most delicious pumpkin pie flavor in your breakfast jars. I provide the breakdown of each spice into the recipe card below to make it easier for you. But, if you have a pumpkin pie spice mix from the grocery store, use 1 1/4 teaspoon of it for this recipe.
- Maple syrup or any liquid sweetener you love, like agave syrup or coconut nectar.
- Vanilla extract
First, in a large mixing bowl or glass mason jar, combine rolled oats and chia seeds until evenly distributed. Next, stir in almond milk, coconut yogurt, maple syrup, pumpkin pie spices, and vanilla extract.
Stir until all the ingredients come together. Then, cover the mixing bowl with a piece of plastic wrap to seal the bowl from the air. Pop the bowl in the refrigerator overnight.
The next day, your pumpkin-flavored overnight oats recipe is ready to eat! But, it’s much better served with some toppings or layers of others ingredients.
That’s the best part! Assembling overnight oats allows you to create so many different combos of flavor!
In fact, overnight oats are best served with others ingredients, mostly crunchy nuts, seeds, and layers. So, let me share my perfect combo to bring out even more fall flavors into this simple recipe.
First, choose cute little glass jars to serve.
Next, add these ingredients in layers and repeat until it reaches the top of the jar:
- Pumpkin pie overnight oats mixture
- Unsweetened coconut yogurt
- Chopped pecan or walnuts
- A drizzle of pure maple syrup and a pinch of cinnamon
- Top at the end with a dollop of almond butter or peanut butter
Overnight Oats recipes store for up to 4 to 5 days in the fridge as long as you seal the jar.
You can also freeze leftovers in airtight containers and thaw them in the fridge the day before.
More overnight oat recipes
I have a range of overnight oats recipes on the blog for you to try. Pick some of the below for a change of flavors.
Have you made these overnight oats with pumpkin spices? Share a review or comment below to let me know how it turns out! I love to hear back from you on my recipes.
Pumpkin Overnight Oats
- ½ cup Old-Fashioned Rolled Oats
- 2 teaspoons Chia Seeds - or flax meal
- ½ cup Unsweetened Almond Milk
- ¼ cup Coconut Yogurt - or more Unsweetened almond milk
- ¼ cup Canned Pumpkin Puree - NOT pumpkin pie filling. Or use my homemade pumpkin puree recipe
- 1 tablespoon Maple Syrup
- ½ teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- ¼ teaspoon Ginger
- ⅛ teaspoon All Spices - or nutmeg
- In a wide bowl, combine the dry ingredients: rolled oats, chia seeds, cinnamon, ginger, and all spices (or nutmeg).
- Stir in pumpkin puree, almond milk, coconut yogurt, maple syrup, and vanilla extract. Stir until evenly combined.
- Wrap the top of the bowl with plastic wrap or a silicone lid. Set in the fridge overnight.
- Serve the next day with any toppings you love, placed on top of the bowl or in layers. The best flavor combinations are coconut yogurt, chopped pecans, shredded coconut, banana slices, and a pinch of extra cinnamon.