Pumpkin Pie Overnight Oats
These pumpkin pie overnight oats have all the flavors of pumpkin pie, but in breakfast form! Made with pumpkin purée, warm spices, and maple syrup, they take about 5 minutes to prep, and then the fridge does all the work while you sleep. They’re creamy, cozy, and basically taste like fall in a jar.
It is officially pumpkin season, and you know what that means: pumpkin everything. This time of year, my pantry is stocked with cans of pumpkin purée to make everything from vegan pumpkin pancakes, to pumpkin pie baked oatmeal, to these pumpkin overnight oats. All three are regulars in my fall breakfast rotation!
Featured Comment
“I made this last night and had it for breakfast this morning. I’m not a big pumpkin spice girly but this was actually very delicious, perfect amount of spice and sweetness… Perfect fall breakfast!”
— Annamaria
Table of Contents
Why You’ll Want These in Your Fridge All Fall
- Tastes like pumpkin pie: Real pumpkin puree, pumpkin pie spice, cinnamon, vanilla, and maple syrup add all those cozy flavors.
- 5-minute prep: Stir everything together before bed, pop it in the fridge, and breakfast is waiting for you in the morning. That’s my favorite kind of meal prep!
- Extra creamy: Quick oats + thick yogurt give these a soft, creamy texture that I love.
- Great for meal prep: Make a few jars at once for easy grab-and-go breakfasts all week.
What You Need
- Quick Oats: Just like when making my carrot cake overnight oats and tiramisu overnight oats, I like to use quick oats for the creamiest texture. They soften more than rolled oats, giving these a soft, almost pudding-like consistency. Rolled oats work too if you prefer more chew.
- Pumpkin Purée: Make sure you use pure pumpkin purée, not pumpkin pie filling. The cans look similar but are very different, since pumpkin pie filling has added sugar and spices.
- Chia Seeds: They help thicken the oats, adding a pudding-like texture.
- Non-Dairy Milk: Any unsweetened one works: soy, almond, oat, or cashew milk.
- Non-Dairy Yogurt: This is one of my tricks for getting ultra-creamy overnight oats. I use a thick, unsweetened vegan yogurt, such as Siggi’s or Cocojune.
- Maple Syrup: Adds just enough sweetness to balance the pumpkin and spices.
- Vanilla Extract: A little vanilla rounds out the pumpkin pie flavor.
- Pumpkin Pie Spice + Cinnamon: I like using both for extra warmth. I typically use my homemade pumpkin pie spice.
Got leftover pumpkin purée? Use it to make pumpkin spice energy balls or a pumpkin spice matcha latte!
How to Make Pumpkin Pie Overnight Oats
- Step 1: Add the oats, non-dairy milk, non-dairy yogurt, pumpkin purée, maple syrup, chia seeds, pumpkin pie spice, and vanilla extract to a bowl or jar.
- Step 2: Stir really well to make sure the chia seeds are mixed in. Cover and refrigerate overnight (or at least 4 hours), until thick and creamy.
Let’s Talk Toppings
This is where it gets fun! I love adding a few different textures on top, especially something creamy + something crunchy.
Here are some of my favorite combinations:
- Creamy: A spoonful of non-dairy yogurt or coconut whipped cream
- Nutty: A drizzle of homemade almond butter or peanut butter
- Crunchy: Chopped pecans, walnuts, or pumpkin spice granola
- Extra cozy: A sprinkle of cinnamon or pumpkin pie spice
And if you want a cozy drink to pair with it, try my pumpkin spice chai latte (so good). More of an apple person? Try my apple pie overnight oats.
Megan’s Tips for the Creamiest Overnight Oats
- Give them a really good stir: Make sure everything is well combined before refrigerating, especially the chia seeds, as they can clump together if they aren’t mixed well.
- Add a splash of milk if needed: If your oats are thicker than you’d like the next morning, just stir in a splash of non-dairy milk until they’re as creamy as you like.
- Keep crunchy toppings separate: If you’re meal prepping, wait to add granola, nuts, or other crunchy toppings until you’re ready to eat so they don’t get soggy.
Frequently Asked Questions
I prefer quick oats because they add a super creamy texture. Rolled oats work too, but they’ll have a chewier texture. If you need the recipe to be gluten-free, make sure to use certified gluten-free oats.
Overnight oats need at least 4 hours to soften and thicken, but I prefer to refrigerate them overnight for the creamiest texture.
These pumpkin pie overnight oats can be stored in an airtight jar/container in the refrigerator for up to 5 days. If you’re meal prepping, make a few jars at once for an easy grab-and-go breakfast!
No! Make sure you’re using pure pumpkin purée. The can labeled “pumpkin pie filling” has added sugar and spices, which would change the flavor and sweetness of the recipe.
Yes! Prepare the oats as directed, then warm them in the microwave for 30–60 seconds or gently heat them on the stovetop. You’ll likely have to add a splash of milk to loosen the mixture.
More Pumpkin Recipes You’ll Love
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Pumpkin Pie Overnight Oats
Ingredients
- ½ cup quick oats
- ½ cup non-dairy milk
- ¼ cup non-dairy yogurt
- ¼ cup pumpkin puree
- 1 tbsp maple syrup
- 1 tbsp chia seeds
- ½ tsp pumpkin pie spice
- ½ tsp vanilla extract
- toppings: yogurt, granola, etc.
Instructions
- Mix everything together: Add the oats, non-dairy milk, non-dairy yogurt, pumpkin purée, maple syrup, chia seeds, pumpkin pie spice, and vanilla extract to a bowl or jar. Stir really well to make sure the chia seeds are mixed in.
- Chill overnight: Cover and refrigerate overnight (or at least 4 hours), until thick and creamy.
- Add your toppings: The next morning, give the oats a good stir. If they’re thicker than you'd like, add a splash of milk to loosen them up. Add your toppings and dig in!
Video
Notes
- Oats: I use quick oats for the creamiest texture. Rolled oats work, but will have a chewier texture.
- Gluten-free: Use certified gluten-free oats if needed.
- Pumpkin purée: Be sure to use pure pumpkin purée, not pumpkin pie filling.
- Sweetness: Taste the oats after chilling and add more maple syrup if you’d like it sweeter.
- Storage: Store covered in the refrigerator for up to 5 days.
- Meal prep: Double or triple the recipe and portion into individual jars for easy breakfasts throughout the week!
- Warm option: Warm in the microwave for 30–60 seconds or gently on the stovetop. Add a splash of milk to loosen the texture.
- Toppings: Try yogurt, nut butter, chopped pecans, walnuts, granola, cinnamon, or pumpkin pie spice.
I made this last night and had it for breakfast this morning. I’m not a big pumpkin spice girly but this was actually very delicious, perfect amount of spice and sweetness. I did warm some up on the stove, but I think I prefer it cold. I served it with kefir chia pudding , some walnuts and cinnamon on top. Perfect fall breakfast!
I’m so happy you enjoyed these pumpkin oats, Annamaria! Thank you for sharing your review, it means a lot. Happy fall 😊🍂
Love all the overnight oats and so far they have been better heated! Looking forward to seeing your next overnight oats concoction. 🙂
#happyholidays
I’m so happy you’re loving the overnight oats! Yes you’re right, they taste just as delicious heated up. 😋
I am not usually a fan of pumpkin but these overnight oats were delicious. Thanks for the recipe. #happyholidays
I’m so happy you loved them, Marcia 😊
Hi, do you make your own pumpkin puree?
Hi! I use store-bought pumpkin puree. I usually get it from Whole Foods or Trader Joe’s (just make sure it’s pumpkin puree, not pumpkin pie filling). Hope you enjoy the recipe!
Hi Megan
Thank you so much, I’ll look out for this 😊
I made these for this week. Easy and quite tasty! Thanks for all your content and hard work promoting vegan cooking!!! xoxo
Aw yay I’m so glad you enjoyed these overnight oats. Thank you for sharing your review, it means a lot! xo
This looks lovely. Can you make your own pumpkin puree? Thanks
Yes of course! Enjoy 🙂