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Pumpkin Pie Overnight Oats

These pumpkin overnight oats taste like pumpkin pie. And who can say no to pumpkin pie for breakfast? With simple ingredients such as oats, cinnamon, chia seeds, pumpkin spice and real pumpkin puree breakfast is a true autumnal treat.

 

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Pumpkin Pie Overnight Oats on a white backdrop in a small glass on a light blue plate with a small bowl in the background
 

Do you change your breakfast according to the seasons? If so, then this pumpkin pie overnight oats recipe might be a recipe to try. This porridge is thick and creamy with chia seeds, oats and pumpkin puree. The nuts add that crunch to each bite and date syrup is the perfect natural sweetener for this oat recipe. The perfect make-ahead breakfast for fall.

Pumpkin puree and pumpkin spice is not just for pies and lattes. During fall I use both for a variety of recipes. And these overnight oats are the perfect way to create those cozy fall feelings.

This overnight oat combo is one of my fall favorites! I wait all year to dive into these cozy jars. Pumpkin puree, pumpkin pie spices, vanilla and almond milk give the oats a creamy texture and fall flavor that I can’t resist.

Pumpkin Overnight Oats

In my humble opinion most overnight oats recipes are inspired by classic dessert recipes and combinations, hence the popularity.

So when I say that this recipe taste like a dessert or pumpkin pie, I’m not kidding you.

Overnight oats are an easy and nourishing way to enjoy a delicious sweet sweet breakfast. This pumpkin variation has the comforting spices and sweet flavors just like in a pumpkin pie. But this recipe is also nourishing and satisfying, just like a classic oat porridge recipe.

What are overnight oats?

If you have lost me at ‘’overnight’’ oats, let me explain. Overnight oats are nothing more than soaked oats (mostly in milk) that are soaked in the fridge for at least a few hours or overnight, hence the name.

Do you need to cook overnight oats? 

You don’t need to cook overnight oats. Instead of cooking the oats, the oats are set for several hours or overnight in the fridge creating a cold porridge. In the fridge the oats will have the time to absorb the liquids and flavors.  You add raw oats and a liquid in the beginning, but you’re left with an oatmeal porridge texture after a few hours/the next morning.

After at least a few hours (or after a night) in the fridge you can serve the cold porridge (possibly with some extra milk if it’s too thick), or you can warm it up if you prefer.

Overnight oats are perfect if you would like to switch things up for breakfast. There are so many variations possible and you can make it as healthy or as decadent (dessert like) if you wish. So for a healthier option, simply reduce the added natural sweeteners or add in some superfoods like hemp seeds.

This is also a perfect meal prep recipe as it only takes a few minutes to prep a basic overnight oat recipe. You could even make a batch for the entire week at once in less than 20 minutes.

Pumpkin Pie Overnight Oats on a white backdrop in a small glass on a light blue plate with a small bowl in the background next to another small glass with pumpkin overnight oats

Substitutions To Overnight Oats

Any overnight oats recipe is super customizable. So feel free to make swaps to suit your preferences. My recipes are always vegan, but you can adjust it even more to your wishes.

You can make this recipe gluten-free by making sure your oats are gluten-free. Or use less natural sugars or totally omit the natural sweetener.

Overnight oats are usually served cold, but you can also adjust this to your own preference if you don’t like cold porridge for example. You can warm the oats in a small saucepan on low heat on the stove while adding a bit of plant-based milk if it’s too thick.

Ingredients for Pumpkin Pie Overnight Oats on a light grey backdrop with a small white napkin and a light blue plate

Ingredients For Pumpkin Pie Overnight Oats

Rolled oats
I like to use big rolled oats in order to get a perfect, creamy texture. Rolled oats are also known as old-fashioned oats. Rolled oats are nice and thick, compared to quick-cooking oats which are much more broken down/processed.  If you use quick cooking oats it will turn into mush if you soak them overnight. They are made to cook fast so if you leave these oats too long in a liquid it becomes too mushy.

Steel cut oats are also not a good option for this recipe. These oats are just too thick so they won’t break down or absorb the liquid.

Pumpkin Puree
If you are lucky you can find all sorts of pumpkin puree in the store, but please make sure to use only mashed pumpkin puree and not pumpkin puree pie filling or pumpkin pie mix. Just the real pumpkin is what you need for this recipe. I can’t find canned pumpkin here in Europe so I make my own. If you would like to see me doing that, click HERE.

Chia Seeds
Chia seeds are an amazing ingredient for anything that needs to bind or thicken. It doesn’t only give a boost of healthy fats, but the chia seeds will also help to firm the porridge and even make it creamy. If chia seeds are not your thing, try flaxseed meal instead.

Vanilla Extract
Vanilla adds extra warmth, flavor and sweetness to this recipe.

Almond Milk
For this recipe I like to use either almond milk or oat milk to get that right consistency, but you can use any milk.

Date Syrup
When it comes to natural sweeteners date syrup is my personal favorite. But feel free to use pure maple syrup instead if you like.

Warming Spices
The spices in this recipe make the oats totally cozy and warming. Warm the recipe with pumpkin spice and cinnamon. But for an even more intense fall flavor you can add in a tiny bit of nutmeg and ground ginger.

Toppings
The toppings is what gives this breakfast a dessert-like taste. You can keep it simple with some nuts and a drizzle of date syrup, or add more toppings. Think of coconut flakes, almond butter, chocolate chips, or dried cranberries.

Imagine waking up, opening the fridge and these beauties are waiting for you? All you have to do is stir the pumpkin overnight oats and garnish it with some nuts if you wish. A slice of heavenly creamy pumpkin pie for breakfast!

Ingredients for Pumpkin Pie Overnight Oats in a bowl on a white napkin next to a light blue plate

How Long Can You Keep Overnight Oats In The Fridge?

These pumpkin pie overnight oats will stay good in the fridge in an airtight container or mason jar for up to 4-5 days. That makes this recipe perfect to make ahead for the entire week.

The longer you keep the oats in the fridge the more dry they can become so make sure to stir the oatmeal well if it has been in the fridge for a few days and then add a splash of plant based milk if it’s too thick or too dry.

Ingredients for Pumpkin Pie Overnight Oats mixed in a bowl with a grey spatula in a bowl on a white napkin next to a light blue plate

More Pumpkin Recipes You’ll Love:

If you make these pumpkin pie overnight oats be sure to leave a comment and star rating below to let me know how it turned out. Your feedback is so helpful for me and my readers!

Vegan Pumpkin Pie Overnight Oats

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Pumpkin Pie Overnight Oats on a white backdrop in a small glass on a light blue plate with a small bowl in the background

Pumpkin Pie Overnight Oats

  • Author: Bianca
  • Prep Time: 10
  • Total Time: 10
  • Yield: 2 small servings 1x
  • Category: breakfast
  • Method: fridge (soak 2 hours or overnight)
  • Cuisine: american
  • Diet: Vegan

Description

These overnight pumpkin oats are basically pumpkin pie for breakfast. It’s fast, easy, vegan, naturally sweetened, gluten-free and delicious! A super cozy fall breakfast that can be served cold or warm.


Scale

Ingredients

Pumpkin Pie Overnight Oats

  • 1/2 cup rolled oats
  • 1/2 cup unsweetened almond milk (or plant-based milk of choice)
  • 2 tbs pumpkin purée – from a can (not pumpkin pie filling) or made from scratch.
  • 1 tsp chia seeds
  • 3 tsp date syrup or any other sweetener of choice such as maple syrup*
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin spice
  • 1/2 tsp vanilla extract
  • toppings: date syrup + pecans, walnuts or hazelnuts for garnish (chopped)

optional extra topping: Pumpkin Spice Puree

  • 1 cup pumpkin puree
  • 1/3 cup unsweetened almond milk
  • 1 tsp pumpkin spice

Instructions

I make my own pumpkin puree, you can find the recipe for that HERE. Or you can buy canned pumpkin puree, but make sure it’s not pumpkin pie filling.

Combine all Pumpkin Pie Overnight Oats ingredients (except for the toppings) in a bowl and stir well to combine. Transfer to a jar (preferably one that can be sealed) and let set in the fridge overnight or at least for 2 hours.

Serve cold or warmed up.

Optional: Add an extra layer of Pumpkin spice Puree on top of the Pumpkin Pie Overnight Oats. Simple add (leftover) pumpkin puree to a bowl with almond milk and pumpkin spice. Stir well to combine. Any leftovers are great for in granola, cookies, and smoothies.


Notes

*This recipe is not very sweet, but can easily be adjusted. I recommend trying the pumpkin puree as written in the recipe and then taste and adjust according to your taste.  Add more sweetener for a sweeter taste or add more sweetener when served to sweeten up an individual serving as you like.

Add 1-2 tablespoon of (almond) milk before serving if the oats are too thick for your liking.

Overnight oats are a recipe created to be enjoyed cold without heating and cooking the oats. The oats become soft and creamy when they soak. But if you prefer your oats warm, simply warm them up in the morning with a splash of plant-based milk.

This recipe is naturally gluten-free, but make sure to check the oats to verify they weren’t processed in a facility with gluten.

Store in the refrigerator in an airtight container for up to 5 days.

Keywords: oats, pumpkin, overnight oats, breakfast

 

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