This Pumpkin Pie Overnight Oats recipe only requires 5 minutes to mix together and is packed with pumpkin pie spice. If you like my vanilla overnight oats recipe and mango overnight oats, you will love this spiced Fall version!
Quick Look: Pumpkin Pie Overnight Oats
- Method: 5-minute prep time in the evening for a fast breakfast in the morning.
- Why Make THIS Version? Thick, filling, and packed with pumpkin puree and warm spices.
- Secret to Success: Make a few servings to have breakfast ready all week.
- Key Ingredients: Pumpkin puree, rolled oats, chia seeds, and spices.
- Calories/Serving: 336 kcal.
- Pairs Well With: Toppings like nut-free cinnamon granola, homemade cashew butter, and fresh fruit.
- Make-AheadFriendly: Yes. Make up to 4 days of breakfast at one time!
I'm a bakery manager, which means I am at work by 6 am. So, the only breakfasts I eat during the week are recipes that can be prepped in the evening and are ready to grab and go in the morning, like matcha overnight oats or carrot cake overnight oats.
So, it's time to add Fall-inspired 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 Overnight Oats 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!
Ingredient Notes
Old-Fashioned Rolled Oats: Oats have a warm flavor that pairs well with all kinds of pumpkin recipes like Pumpkin Oatmeal Cookies. I like the texture of old-fashioned rolled oats for this recipe because they soften but still retain some chew. Quick oats also work for this recipe. The final pumpkin overnight oats will be slightly thicker and have a slightly smoother texture. I do not recommend instant oatmeal. Instant oatmeal is too fine and has a mushy texture. If you want this recipe to be gluten-free, be sure to choose gluten-free certified rolled oats.
Chia Seeds: Chia seeds help thicken the overnight oats by absorbing liquid as they sit in the refrigerator overnight. You can also use ground flax if you prefer; it will also thicken the oats. Or if you love chia seeds, make my Mango Chia Seed Pudding!
Maple Syrup: I like my overnight oats to be just slightly sweet, so feel free to taste and adjust how much maple syrup you add. But if you don't have it on hand, you can also use agave nectar.
Pumpkin Puree: I love Libby's pumpkin puree. It is thicker than other brands, which means it has less water, making it more 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 and recipes like vegan pumpkin pancakes. This recipe uses just 1/t teaspoon of pumpkin pie spice, but it blooms overnight in the liquid, giving the oats big pumpkin spice flavor.
Toppings: I love to add fresh fruit, nut butter, and a granola like my Dark Chocolate Granola for crunch!
How to Make Pumpkin Pie Overnight Oats
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, ensuring there are no dry pockets of oats.
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.
In the morning, the overnight oats should be thick.
When you are ready to eat, stir the oats, then add any toppings you desire. Enjoy!
Suggested Toppings for Overnight Oats
- Sliced banana, or berries
- Caramelized Apples or Caramelized Bananas
- Peanut Butter
- Nuts or seeds
Pumpkin Overnight Oats 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 dairy versions.
I like oat milk best for recipes like banana chocolate chip overnight oats and biscoff overnight oats because it amps up the natural flavor of the oatmeal. But you can use any milk you like, such as regular dairy milk, almond, soy, or even coconut milk.
Before enjoying your overnight oats in the morning, give them a stir, then add a splash of milk if you want them to be slightly thinner.
Megan's Expert 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, but 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
- ¼ teaspoon Vanilla Extract
- 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, vanilla, and salt. Stir well with a spoon.½ Cup Rolled Oats, ½ Cup Non-Dairy Milk, 3 Tbsp Pumpkin Puree, 1 Tbsp Chia Seeds, 1 Tbsp Maple Syrup, ¼ tsp Pumpkin Pie Spice, 1 Pinch Kosher Salt, ¼ tsp Vanilla Extract
- 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.
Megan Calipari says
I love how easy these overnight oats are to throw together! They have all the cozy pumpkin pie flavors I crave this time of year, and they're perfect for busy mornings.