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.
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
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.
*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