Pumpkin Pie Overnight Oats

Name: Pumpkin Pie Overnight Oats
Prep time: 5 min
Total time: 245 min
Ingredients: ½ cup quick oats (use certified GF if needed); 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

by Megan Murphy Updated on Sep 3, 2025

Jump to Recipe

5 from 3 ratings

This post may contain affiliate links. Read the affiliate disclosure here.

These vegan Pumpkin Pie Overnight Oats taste just like pumpkin pie! Perfect for a quick & easy make-ahead breakfast this fall.

Creamy pumpkin pie overnight oats in a glass jar topped with granola and yogurt

It is officially pumpkin season, and you know what that means: pumpkin everything.

Tell me you love fall without telling me you love fall…I’ll go first: these pumpkin overnight oats have been on repeat in my kitchen (and it’s only September 1st).

These overnight oats are creamy, cozy, and full of fall flavor, basically pumpkin pie in breakfast form, but in a lighter, healthier way.

Featured Comment

I made these for this week. Easy and quite tasty!
— Carolyn
9 more reviews »

Oh and the best part? They take just 5 minutes to prep, and then the fridge does the rest. By morning, you’ll have thick, creamy oats that taste like autumn in a jar.

Made with real pumpkin purée, warm spices like cinnamon and pumpkin pie spice, and topped with non-dairy yogurt, plus a sprinkle of pecans (or granola) for crunch.

It’s one of those breakfasts that tastes like a treat but is secretly good-for-you, loaded with fiber and healthy fats to keep you energized all morning.

So, if you’re in need of a healthy but filling fall breakfast that’s perfect for meal prep, this recipe is calling your name. Let’s get into it!

Why You’ll Love These Pumpkin Pie Overnight Oats

Pumpkin pie for breakfast? Sign me up!
Creamy, cozy, and perfectly spiced with fall flavors.
Made with wholesome ingredients like oats, real pumpkin puree, and non-dairy yogurt.
Easy to meal prep for a healthy breakfast option.
Vegan, gluten-free and naturally sweetened with maple syrup.

Ingredients Needed

Scroll down to the recipe card to get the full recipe with measurements!

Quick Oats: I like using quick oats in my overnight oats for the creamiest texture, but rolled oats work too. Use certified gluten-free oats if needed.
Non-Dairy Milk: Any unsweetened dairy-free milk works. I love soy milk for the extra protein, but almond, oat, or cashew milk are all great choices. If you aren’t dairy-free, feel free to use regular milk.
Pumpkin Puree: Use pure pumpkin puree (not pumpkin pie filling). Pumpkin is loaded with vitamins A and C and adds that delicious pumpkin flavor (and color!).
Non-Dairy Yogurt: Makes the oats ultra creamy and adds probiotics and plant-based protein. I use a thick vegan yogurt like Siggi’s or Cocojune. If you aren’t dairy-free, feel free to use regular yogurt.
Maple Syrup: For natural sweetness and extra fall vibes.
Vanilla Extract: Just a drop to enhance the flavor.
Spices: Pumpkin pie spice and cinnamon are the cozy duo that makes this taste like pumpkin pie.

Overhead shot of vegan pumpkin overnight oats with yogurt swirl and crunchy granola

How to Make Vegan Pumpkin Pie Overnight Oats

Mix Together: Add the oats, non-dairy milk, non-dairy yogurt, pumpkin puree, maple syrup, chia seeds, pumpkin pie spice, and vanilla extract to a mason jar. Stir to combine.
Chill: Cover and refrigerate overnight (or at least 4 hours).
Top & Enjoy: The next morning, add your favorite toppings and dig in!

Toppings for Pumpkin Pie Overnight Oats

The fun part is dressing them up! Here are a few of my favorites:

A spoonful of your favorite yogurt
A drizzle of almond or peanut butter
A dollop of coconut whipped cream
Sprinkle with chopped pecans, walnuts, or granola for crunch
Dust with cinnamon or pumpkin pie spice

For the ultimate fall breakfast, pair your pumpkin oats with my pumpkin spice chai latte.

Megan’s Tips

Grab & go breakfast: Double or triple the recipe to make multiple jars at once for grab-and-go breakfasts all week.
Sweetness level: Start with less maple syrup and adjust after chilling. Pumpkin isn’t super sweet, so taste and adjust as needed.
Rolled vs. quick oats: I prefer quick oats for the creamiest texture. Using rolled oats will give them a chewier texture.
Warm it up: Make these overnight oats warm by popping them in the microwave for 30–60 seconds in the morning and enjoy them warm!

Close up of pumpkin pie overnight oats topped with yogurt, granola, and a sprinkle of cinnamon.

Frequently Asked Questions

What type of oats should I use to make overnight oats?

I like using quick oats for the creamiest texture, but rolled oats work too, they’ll just be a bit more chewy. Use certified gluten-free oats if needed.

How long should I soak overnight oats?

At least 4 hours, but overnight is ideal for the creamiest texture.

How long will overnight oats last in the fridge?

Overnight oats last 3-5 days in the fridge, which makes them perfect for meal prep.

Can I make this recipe warm instead of cold?

Yes! Just prep the oats as instructed, then warm them in the microwave or on the stove with a splash of milk before serving.

seasonal highlight All Things Pumpkin

Pumpkin Spice Chai Latte

Pumpkin Pie Baked Oatmeal

Pumpkin Spice Energy Balls

Pumpkin Granola (Vegan & GF)

Find all of my pumpkin recipes here and more fall recipes here.

More Healthy Fall Breakfast Recipes

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!

5 from 3 ratings