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Overhead view of a parfait glass of pumpkin overnight oats topped with whipped cream a pecan and cinnamon.

Pumpkin Overnight Oats

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  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Chill Tim: 6 hours
  • Total Time: 6 hours 5 minutes
  • Yield: 2
  • 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


  1. 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.
  2. Add the oats, chia seeds, salt and pumpkin pie spice and mix well until fully combined.
  3. Cover with plastic wrap or transfer to a storage container and place in the fridge for at least 6 hours up to overnight.
  4. 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.
  5. 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