Pumpkin Pie Overnight Oats
These pumpkin pie overnight oats are the ultimate cozy Fall breakfast. Mix them up in just a few minutes the night before to enjoy a delicious pumpkin spice breakfast.
Overnight oats are always a favourite for a make-ahead breakfast. No cooking, easy to customize, delicious taste and texture, what’s not to love!
These pumpkin overnight oats are thick, creamy and perfect for pumpkin lovers. This recipe is also vegan, gluten-free and super easy to whip up in just a few minutes. Chill overnight and enjoy with your favourite toppings!
Looking for more flavours to try? Try these Strawberry Cheesecake Overnight Oats, Carrot Cake Overnight Protein Oats and Apple Pie Overnight Oats.
What You’ll Need
This section covers notes on ingredients and substitutions. Please see the printable recipe at the end of the post for the complete recipe with ingredient measurements.
- Rolled Oats: I like overnight oats best with rolled oats or large flake oats for a chewy texture. You can also use quick oats though.
- Chia Seeds: Chia seeds help to thicken and add nutrition. You can substitute ground flax.
- Milk: The recipe calls for oat milk but any plant-based milk works. I suggest unsweetened milk but any works.
- Maple Syrup: Agave is a suitable substitute. I only used two tablespoons but feel free to increase that if you’d like sweetener oats.
- Vanilla: Optional but enhances the “pumpkin pie” flavour.
- Yogurt: Any plain plant-based yogurt works, such as coconut yogurt, cashew yogurt or almond yogurt. I suggest plain yogurt but you can also use vanilla.
- Pumpkin: Use plain canned pumpkin puree, not pumpkin pie filling.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can substitute 1 tsp cinnamon, 1/2 tsp ginger and a pinch of nutmeg. A bit of cloves or allspice is nice too if you have it.
How to Make (with Photos)
Overnight oats are as easy as mixing everything up, chilling in the fridge and digging in.
I suggest mixing the wet ingredients separately just to make sure the pumpkin and yogurt are all mixed in but you can just mix everything up in one container if you like.
Step 1: In a medium mixing bowl, mix the yogurt, milk, vanilla, pumpkin and maple syrup until they’re fully combined into a uniform mixture.
Step 3: Add the oats, chia seeds, salt and pumpkin spice and mix well until they’re fully incorporated and there are no lumps of chia seeds.
Store in the fridge for at least 6 hours up to overnight.
To serve your oats, you can simply scoop them into a bowl and enjoy, or have some fun and layer them with yogurt in a mason jar, glass or parfait bowl.
I like to enjoy them yogurt so usually scoop some into a bowl and add yogurt and toppings like pecans.
I probably wouldn’t add whipped cream for an everyday breakfast but if you’re making them for a special occasion like Thanksgiving or just a cozy morning at home with the family, dairy-free whipped cream is always a treat!
Frequently Asked Questions
You can use any kind of milk you like. I suggest oat milk, almond milk, soy milk or cashew milk.
I wouldn’t suggest canned coconut milk because it’s a bit too thick but you could use carton coconut milk.
No problem. If you don’t have pumpkin pie spice, use 1 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp of nutmeg, allspice or cloves (or chose two of those).
You could but I don’t recommend it.
The don’t absorb enough liquid so the oats come out watery instead of thick and the oats remain too hard and chewy.
Rolled oats, old fashioned oats or large flake oats are best. If you don’t have those, you can use quick oats.
- Pecans or walnuts
- Pumpkin pie spice or cinnamon
- Drizzle of almond butter or cashew butter
- Pumpkin seeds
- Coconut whipped cream
- Dried cranberries or raisins
- Coconut flakes
- Apple butter
- Caramel sauce
- The recipe as written makes 2 large servings but can be made into 3-4 smaller servings that are great for kids, paired with something else for breakfast or for a snack. If you make 3 servings, they’re 253 calories each, 4 servings, they’re 190 calories each.
- The nutrition facts do not include toppings or extra yogurt for layering.
- I use just 3/4 cup milk in this recipe for thicker overnight oats. You can increase to 1 cup if you prefer it creamier but I’d suggest using 3/4 cup then adjusting the consistency after it soaks or upon serving with additional milk if needed.
How to Store
- You can store the overnight oats before or after portioning out in a sealed container(s) for up to 5 days.
- Overnight oats are typically enjoyed cold but may be reheated in the microwave or in a small saucepan on the stovetop. You may need to add a little milk if reheating.
- Overnight oats can be frozen for up to 3 months though the texture is not quite the same after they thaw out.
Did you try this recipe?
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Pumpkin Overnight Oats
- Prep Time: 5 mins
- Chill Tim: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 2 1x
- Category: Breakfast
- Cuisine: American
- Diet: Vegan
If you love pumpkin, you’ll love waking up to these delicious pumpkin pie overnight oats!
- 3/4 cup unsweetened plant-based milk (177 mL)
- 2 tbsp maple syrup (30 g)
- 1 tsp vanilla extract
- 1/2 cup plain plant-based yogurt (120 g)
- 1/2 cup pumpkin puree (120 g)
- 1 cup rolled oats (120 g)
- 2 tbsp chia seeds (28 g)
- ¼ tsp salt
- 2 tsp pumpkin pie spice
- In a medium mixing bowl, mix the maple syrup, vanilla, yogurt, pumpkin and oat milk with a whisk until fully combined and smooth with no lumps of pumpkin.
- Add the oats, chia seeds, salt and pumpkin pie spice and mix well until fully combined.
- Cover with plastic wrap or transfer to a storage container and place in the fridge for at least 6 hours up to overnight.
- To layer the overnight oats in a mason jar, spoon 1 tbsp yogurt of choice into the bottom of a jar, scooping some of the oats overtop, filling the jar about half way. Repeat with more yogurt and another layer of oats. Top with your choice of garnishes such as yogurt or dairy-free whipped cream, pecans or pumpkin pie spice.
- If you’re not layering with yogurt, simply scoop the overnight oats into a bowl, add your toppings and enjoy!
Add-Ins: 2-4 tbsp raisins or shredded coconut or 1 scoop of vanilla protein powder. If you’re adding sweetened protein powder, add an additional 1/3 cup of milk and consider omitting the maple syrup.
Topping Ideas: Pecans or walnuts, pumpkin pie spice or cinnamon, whipped cream or yogurt, chopped dates, almond butter or other nut or seed butter, caramel sauce.
I use 3/4 cup milk for thicker overnight oats. You can increase it to 1 cup but I’d suggest using 3/4 cup then stirring in a bit more after it soaks or when you serve it to adjust the consistency.
The recipe makes 2 large servings but can be made into 3-4 smaller servings that are great for kids, paired with something else for breakfast or for a snack. If you make 3 servings, they’re 253 calories each, 4 servings, they’re 190 calories each. The nutrition facts do not include toppings or extra yogurt for layering.
- Serving Size: 1
- Calories: 379
- Sodium: 393 mg
- Fat: 8 g
- Carbohydrates: 58 g
- Fiber: 12 g
- Protein: 11 g
Keywords: pumpkin pie overnight oats, pumpkin overnight oats