This Pumpkin Pie Overnight Oats recipe only requires 5 minutes to mix together and is packed with pumpkin pie spice! This is a delicious, fast, and healthy Fall breakfast.
I go to work super early, so the only breakfasts I eat during the week are recipes that can be prepared in the evening and are ready to grab and go in the morning. So it should come as no surprise that I make recipes like Overnight Oats without Yogurt or Chocolate Chia Pudding or even Carrot Cake Overnight Oats every single week!
So, it's time to add a few Fall-inspired flavor to the mix with these Pumpkin Pie Overnight Oats. This recipe is quick and easy and packed with Autumn flavors like pumpkin puree, pumpkin pie spice mix, and maple syrup. And you only need 5 minutes the night before to make them!
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Why You'll Love This Recipe
- This recipe is quick and easy to make!
- And it only requires 7 simple ingredients.
- Pumpkin Pie Overnight Oats are vegan and gluten-free, so anyone can enjoy them.
- They are packed with pumpkin puree and spices.
- And most importantly, they are absolutely delicious!
Ingredients
Old-Fashioned Rolled Oats: I like the texture of old-fashioned rolled oats for this recipe, but you can also use quick oats. I do not recommend instant oatmeal.
Chia Seeds: I love to use chia seeds in overnight oats, but you can also use ground flax!
Maple Syrup: Maple syrup and pumpkin pie spice mix are the perfect pair! You can also use agave nectar.
Pumpkin Puree: I love Libby's Pumpkin Puree. It is easy to find and is thick and flavorful. I use it in everything from Vegan Pumpkin Bars to Vegan Pumpkin Snickerdoodles.
Pumpkin Pie Spice: I always keep pumpkin pie spice mix on hand for easy Fall baking.
Instructions
Step 1. In a 12-16 ounce container with a tight-fitting lid, combine rolled oats, non-dairy milk, pumpkin puree, chia seeds, maple syrup, pumpkin pie spice mix, vanilla, and a pinch of salt.
Stir well with a spoon.
Step 2. Then, place in the refrigerator for at least 2 hours, but up to 4 days to allow time for the oats and chia seeds to soften and absorb the liquid.
When you are ready to eat, stir the oats, then add any toppings you desire. Enjoy!
What to Top it With
- Sliced banana, or berries
- Caramelized Apples
- Peanut Butter or Homemade Cashew Butter
- Nuts or seeds
Recipe FAQs
Yes! You can make these Pumpkin Pie Overnight Oats up to 4 days ahead of time.
Simply use non-dairy milk or non-dairy yogurt instead of the dairy versions.
I like oat milk best, but you can use any milk you like, such as regular dairy milk, almond, soy, or even coconut milk.
Expert Recipe Tips
Prepare a few containers of these Pumpkin Pie Overnight Oats at once to have breakfast ready to go for days!
I like my overnight oats really thick. If you like runnier oats, add an extra splash of non-dairy milk before eating!
Looking for More Pumpkin Breakfast Recipes?
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📖 Recipe
Pumpkin Pie Overnight Oats
Equipment
- 1 12-16 ounce container with tight-fitting lid.
- 1 Spoon
- Measuring Cups and Spoons
Ingredients
- ½ Cup Rolled Oats
- ½ Cup Non-Dairy Milk
- 3 tablespoon Pumpkin Puree
- 1 tablespoon Chia Seeds see note
- 1 tablespoon Maple Syrup
- ¼ teaspoon Pumpkin Pie Spice
- 1 Pinch Kosher Salt
- Additional Toppings: granola, sliced fruit, berries, nut butter, etc.
Instructions
- In a 12-16 ounce container with a tight fitting lid, combine rolled oats, non-dairy milk, pumpkin puree, chia seeds, maple syrup, pumpkin pie spice mix, and salt. Stir well with a spoon.½ Cup Rolled Oats, ½ Cup Non-Dairy Milk, 3 tablespoon Pumpkin Puree, 1 tablespoon Chia Seeds, 1 tablespoon Maple Syrup, ¼ teaspoon Pumpkin Pie Spice, 1 Pinch Kosher Salt
- Place the lid onto the container and place it into the refrigerator for at least 2 hours, or up to 4 days. When you are ready to eat, stir the oats and add any additional toppings you desire. Enjoy!Additional Toppings: granola, sliced fruit, berries, nut butter, etc.
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