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These vegan pumpkin pie overnight oats take just 6 ingredients and 5 minutes of prep, with no yogurt or chia seeds needed. Stir them together the night before for a make-ahead, grab-and-go breakfast that tastes like dessert. If you love my vegan overnight oats, this is the one to make all fall.
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Quick Glance
- Recipe Name: Vegan Pumpkin Pie Overnight Oats
- Why You’ll Love It: It tastes like pumpkin pie for breakfast, with no yogurt, chia seeds, or cooking.
- Time and Difficulty: 5 minutes of prep plus at least 4 hours in the fridge, easy.
- Main Ingredients: Old-fashioned oats, plant-based milk, pumpkin puree, maple syrup, vanilla, and pumpkin pie spice.
- Method: No cook. Stir in a jar and chill overnight.
- Texture and Flavor: Creamy, thick, and spiced like pumpkin pie, with just a little sweetness.
- Quick Tip: Add a pinch of salt and an extra shake of pumpkin pie spice if you like a stronger pumpkin pie flavor.
Table of Contents
- What Makes These Vegan Pumpkin Pie Overnight Oats So Good
- Pumpkin Pie Overnight Oats Ingredients
- How to Make Pumpkin Pie Overnight Oats
- Topping Ideas
- Common Problems To Avoid
- Toni’s Recipe Tips
- FAQs for Pumpkin Pie Overnight Oats
- How To Store Overnight Oats with Pumpkin
- More Vegan Oat Recipes
- Vegan Pumpkin Pie Overnight Oats Recipe
What Makes These Vegan Pumpkin Pie Overnight Oats So Good
Next time you’re craving pumpkin pie (like this easy vegan pumpkin pie) for breakfast, try these pumpkin pie overnight oats! I first shared warm pumpkin oatmeal, but this chilled version is perfect when you want something no-cook for busy mornings. With just 5 minutes of prep, the oats soften and thicken overnight into a creamy breakfast you can grab all week. Short on time in the morning? Blend up my pumpkin pie smoothie instead.
- No yogurt or chia seeds needed: The oats soak up the milk and pumpkin overnight, so they thicken on their own.
- Real pumpkin: Pumpkin puree gives you real pumpkin pie flavor and color in every bite.
- Packed with fiber: Oats are full of fiber and nutrients to keep you full all morning.
- Dairy-free and refined sugar-free: It’s also gluten-free when you use certified gluten-free oats.
- Easy to customize: Kids and adults can add their own mix-ins and toppings.
Looking for more ways to enjoy pumpkin on fall mornings? Try my pumpkin bread pudding, pumpkin oatmeal muffins, maple pumpkin granola, or vegan pumpkin waffles.
Pumpkin Pie Overnight Oats Ingredients
You only need 6 simple pantry ingredients. You’ll find the full amounts in the recipe card below.
- Old-fashioned oats: Rolled oats work best. Use certified gluten-free oats if needed. Instant oats work but turn mushy, and steel-cut oats won’t soften overnight.
- Plant-based milk: Use any unsweetened plant-based milk you like, or make your own homemade pecan milk.
- Pumpkin puree: Canned pumpkin puree is the easiest. You can also make your own (see the FAQs), and one reader used leftover cooked kabocha squash instead. Here are more recipes with canned pumpkin to use up the rest of the can.
- Maple syrup: Or agave. Sweeten to taste.
- Vanilla extract: Optional, but it rounds out the pumpkin pie flavor.
- Pumpkin pie spice: I use my homemade pumpkin pie spice. Add extra cinnamon or a pinch of salt to bring out the flavors.
Optional Add-Ins
- Plant-based yogurt: Add ¼ cup for extra-thick, creamy oats. It’s optional, since the recipe doesn’t need it.
- Coffee: Add instant coffee or espresso powder for a pumpkin spice latte twist, like my vegan pumpkin spice latte.
- Cocoa powder: Add 1 Tablespoon for a chocolatey version.
- Protein powder: Add ½ to ¾ scoop of your favorite plant protein powder (plain, vanilla, or coffee). Add a little more plant-based milk if needed.
- Nut or seed butter: Add 1 Tablespoon of almond or peanut butter for richness, healthy fats, and protein.
- Chia seeds or flax: Add 1 Tablespoon for extra protein and fiber. If you love chia, try my peanut butter chia pudding too.
- Dried fruit: Raisins, cranberries, or chopped dates.
- Other mix-ins: Shredded coconut or vegan chocolate chips.
How to Make Pumpkin Pie Overnight Oats
Step 1: Stir everything together: Add all the ingredients to a bowl, glass, or mason jar, and stir well to combine.
Step 2: Chill overnight: Cover with a lid, foil, or plastic wrap, and refrigerate for at least 4 hours or overnight. The longer they soak, the softer and thicker they get. In the morning, give the oats a good stir, add your toppings, and enjoy!
PRO TIP: To remove any tinny taste from canned pumpkin, simmer it for a few minutes and let it cool before mixing it in.
Topping Ideas
- A dollop of vegan yogurt or vegan whipped cream
- A drizzle of nut butter or vegan date caramel sauce
- Fresh fruit, like apple, pear, or banana
- Toasted pepitas or candied rosemary walnuts
- A dusting of cinnamon or pumpkin pie spice
- Vegan chocolate chips or cacao nibs
Common Problems To Avoid
- Bland oats: Add a pinch of salt, an extra shake of pumpkin pie spice, or a little more maple syrup.
- Mushy oats: Use old-fashioned rolled oats, not instant oats, and eat them within a few days.
- Chewy oats: Let them soak for at least 4 hours. A full night in the fridge gives the softest texture.
Toni’s Recipe Tips
- For thinner or thicker overnight oats: For thicker oats, soak them longer or use a 1:1 ratio of oats to plant-based milk. For thinner oats, add extra liquid.
- For firmer or softer oats: Adjust how long you soak them.
- Sweeten to taste: Add a little at a time (just before serving, if you like).
- For smoother oats: Blend all the ingredients before chilling.
- Meal prep: Make 4 or 5 jars at once for grab-and-go breakfasts all week.
FAQs for Pumpkin Pie Overnight Oats
Yes! This recipe doesn’t use either one. The oats soak up the milk and pumpkin overnight and thicken on their own. You can add yogurt or chia seeds if you’d like them even thicker.
Use a little less plant-based milk, or soak them longer. For more flavor, add a pinch of salt, extra pumpkin pie spice, and a little more maple syrup or agave.
Yes. Cut a sugar pumpkin in half, scoop out the seeds, and roast the halves cut-side down at 375 degrees F (190 degrees C) for about 35 to 45 minutes, until tender. Once cooled, scoop out the flesh and blend until smooth.
Yes! Microwave them for 1 to 2 minutes with a splash of plant-based milk, then add your toppings.
Yes! They combine fiber-rich whole grain oats with pumpkin, which is packed with vitamins like A, C, and E. Your choice of plant-based milk and sweetener adds more nutrients, and you can boost the protein with your toppings and add-ins.
How To Store Overnight Oats with Pumpkin
- Fridge: Store covered in an airtight container or mason jar for 4 to 5 days. Stir well before serving.
- Freezer: Freeze for up to 3 months, then thaw in the fridge overnight. The oats will be a little softer after freezing.
More Vegan Oat Recipes
Vegan Breakfasts
Apple Cinnamon Overnight Oats
Vegan Breakfasts
Biscoff Overnight Oats
Vegan Breakfasts
Blueberry Overnight Oats
Vegan Breakfasts
Strawberry Overnight Oats (Vegan)
If you tried this pumpkin pie overnight oats recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Vegan Pumpkin Pie Overnight Oats
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Video
Ingredients
- ¾ cup old-fashioned oats (60 g)
- 1 cup plant-based milk (240 ml)
- ¼ cup pumpkin puree (60 g)
- ½ tablespoon maple syrup or agave (7.5 ml)
- ¼ teaspoon vanilla extract optional
- ¼ teaspoon pumpkin pie spice
Instructions
- In a jar, glass, or container with a lid, add the oats, plant-based milk, pumpkin puree, maple syrup, vanilla (if using), and pumpkin pie spice.
- Stir well to combine, making sure the pumpkin is mixed in and there are no dry oats at the bottom.
- Cover with a lid or foil and refrigerate for at least 4 hours or overnight. The longer they soak, the softer and thicker the oats get.
- In the morning, give the oats a good stir, add your favorite toppings, and enjoy them chilled. No cooking needed!
Notes
- For thinner/thicker overnight oats: For thicker oats, soak them longer or use a 1:1 oats-to-plant milk ratio. For thinner oats, add extra liquid.
- For firmer/softer oats: Adjust how long you soak them.
- Sweeten to taste: Add a little at a time to your desired level (just before serving, if preferred).
- For smoother oats: Blend all the ingredients before leaving to chill.
- Pumpkin puree: Use canned or homemade pumpkin puree, or cooked, mashed kabocha squash.
- Meal prep: Make 4 or 5 jars at once. They keep in the fridge for 4 to 5 days.
Hi Toni, I would like to use your recipe, but how do you make pumpkin puree?
Maybe you can buy it already made. But I am from and in Belgium, and you can’t buy it here ready made. Best regards, Brigitte
Hi! We use the canned version but you can also make it from raw pumpkin 🙂 Here are some instructions I found online! “To make pumpkin puree from raw pumpkin, first cut a sugar pumpkin in half, remove the seeds, and roast the halves cut-side down in the oven at 375°F for about 35-45 minutes until tender. Once cooled, scoop out the flesh and blend it in a food processor until smooth.” Hope that helps and hope you enjoy the recipe 🙂
I famously hate overnight oats, but I know they are healthy so I try to eat them more. This recipe has really changed the game for me! I genuinely look forward to eating it in the morning. I also work as a dietitian, and have been recommending this recipe to my clients who want a healthy, easy breakfast. Thanks so much for this recipe!
Wow! That says a lot! Thanks so much for letting us know 🙂 I hope you and your clients continue to enjoy these yummy pumpkin oats!
How do you account for that much sodium in this recipe? The ingredients are very low in sodium.
Thanks so much for catching that! We double-checked the nutrition info and updated it. The sodium will vary a little depending on which plant-based milk you use.
What suggestions do you have to make it a little thicker and more flavorful? I followed the recipe, using oat milk. My final product was very liquidy and kind of bland. Would another milk give better flavor, and more spice? And should I just use less milk? Thank you!
Less oat milk is a great idea! You can also add a bit of sweetener like maple syrup or agave 🙂 Let us know how it turns out for you if you give it a try again 🙂
This was both easy and tasty. Had cooked up a kabocha squash for another recipe and had extra so subbed for pumpkin. This is filling too!
Super filling! So glad you enjoyed it!