Creamy and cozy Pumpkin Overnight Oats are a perfect make-ahead breakfast for fall. Enjoy them on the go or dress them up with sweet toppings!
Looking for more vegan breakfast recipes you can make ahead of time? Check out my Vegan Breakfast Burritos, this Vegan Breakfast Casserole, and these Peanut Butter Overnight Oats next.
Pumpkin lovers, these Vegan Pumpkin Overnight Oats are for you. They’re creamy, satisfying, and packed with comforting fall flavors I know you’ll love. Even better, you can make them ahead of time and snack on them throughout the week!
If you fall for these pumpkin overnight oats, you’ll also want to try my Pumpkin Oatmeal Bake and Pumpkin Oatmeal recipes.
Why you’ll love these pumpkin pie overnight oats
- Tastes like dessert – I can’t get over how much these pumpkin oats taste like my Vegan Pumpkin Pie!
- Easy make-ahead breakfast – It’s true, overnight oats are the ultimate make-ahead breakfast. These overnight pumpkin oats are no different, calling for 7 everyday ingredients and just 10 minutes of prep.
- So satisfying – One jar of oats will keep you full and energized until lunchtime thanks to the fiber-rich rolled oats and chia seeds.
How to make pumpkin spice overnight oats
Find the complete printable recipe with measurements below in the recipe card.
Stir all of the ingredients together in a medium-sized bowl until combined.
Transfer the oat mixture to a glass jar, seal the lid on top, and refrigerate overnight.
Enjoy the oats the next day with your desired toppings, like maple syrup, whipped topping, or chopped pecans.
Recipe Tip
This recipe makes 1 jar of oats as written. If you need a larger batch for meal prep, double, triple, or quadruple the recipe so you have enough jars to last you all week.
Topping ideas
The pumpkin oats are delicious on their own, but serving them with a few toppings never hurts:
- Add a dollop of vegan whipped cream to make them feel like a slice of pie
- Or swap the whipped cream for a dollop of dairy-free vanilla yogurt
- Sprinkle chopped pecans, walnuts, or almonds on top
- Or swap the nuts for seeds, like pumpkin seeds or hemp seeds
- Add a dash of cinnamon or extra pumpkin spice
- Drizzle maple syrup on top
Frequently asked questions
I recommend soaking the overnight oats in the fridge for a minimum of 4 hours. For the creamiest results, leave them overnight.
Yes, you can make pumpkin protein overnight oats by stirring 1 scoop of unflavored vegan protein powder into the oat mixture. Note that you may need to add an extra splash of milk to thin the mixture. Also, if your protein powder is sweetened, you may need to use less maple syrup or more pumpkin pie spice to balance the flavors.
You can leave the oats to soak in the fridge for up to 4 days.
Both! I like to eat them straight out of the fridge, but you could also heat them in the microwave or on the stovetop for a warm breakfast.
Pumpkin Overnight Oats
Ingredients
- 1/2 cup rolled oats
- 1 tablespoon chia seeds
- 1/2 cup soy milk or other plant milk
- 1/4 cup pumpkin puree
- 1 tablespoon pure maple syrup
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon pumpkin pie spice
Instructions
- Add all ingredients to a medium-sized bowl and stir well to combine.
- Transfer to a glass jar or container, cover and place in the refrigerator for at least 4 hours or overnight.
- When ready to enjoy, top with whatever you'd like, such as a drizzle of maple syrup, whipped topping or vanilla yogurt and perhaps some chopped pecans.
Notes
- Gluten-free – Use gluten-free certified rolled oats.
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Increase the recipe to make up to 4 days worth of overnight oats for easy weekday mornings.
So easy and delicious! Love having breakfast ready so I can sit and have my coffee in the morning . It was great when we our granddaughters were over and everyone was getting up at different times.
Thank you Nora!
Can I ask you if the puree is pre cooked, or van be made with raw too?
Thank you. 😊
Pumpkin puree is pre-cooked and should be even if you make your own at home. Thanks!
If you love pumpkin, you will love this recipe! So easy, filling and delish!!!
Thank you, Kim, for sharing your terrific review and feedback! I’m glad you enjoyed the recipe!