Breakfast

Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats are the perfect Fall breakfast recipe. It's filled with pumpkin puree and pumpkin pie spice and only takes a few minutes to prep the night before. Throw on your favorite toppings for a complete breakfast.

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two containers of pumpkin pie overnight oats, one topped with pumpkin seeds, banana slices, tahini and cinnamon. The other one is plain.

Why You’ll Love This Recipe

  • Pumpkin Pie Overnight Oats taste just like pumpkin pie, but for breakfast!
  • They come together in just a few minutes.
  • Easily prep breakfast for the entire week in just minutes.
  • Homemade pumpkin milk makes these oats insanely creamy and delicious.
  • Filled with healthy fats, carbs and protein.
  • As written, this recipe is vegan, plant-based and dairy free.
  • These overnight oats can be eaten cold or warm.
  • Extremely indulgent, but secretly healthy.
  • Check out my Tiramisu Overnight Oats for another great breakfast recipe!

Ingredients And Substitutions

These are the main ingredients and substitutions for Pumpkin Pie Overnight Oats. Scroll down to the recipe card for a full list of ingredients and instructions.

Use pumpkin puree and not pumpkin pie filling.

You can use any type of milk or nut milk alternative. For this recipe I used almond milk, however coconut, cashew, hemp, or dairy milk will work too.

Cinnamon and pumpkin pie spice add so much flavor to these overnight oats.

A touch of vanilla extract adds a lovely flavor.

Maple syrup is an all natural sweetener that is also unrefined sugar free. However, you can also use agave, date syrup, honey, brown sugar, coconut sugar or a sugar free sweetener like monk fruit.

Old fashioned rolled oats will work best for overnight oats. Using quick oats will result in a different texture, and steel cut oats will not work the same.

Chia seeds adds to both the texture of these oats and nutritional value. You can omit or sub for ground flax if desired.

For the toppings, I did pumpkin seeds, vanilla bean tahini, fresh banana slices and ground cinnamon.

all the ingredients you need to make these pumpkin pie oats, sitting in small individual containers.

How To Make

ONE: Start by making the pumpkin milk by combining almond milk, pumpkin puree, cinnamon, pumpkin pie spice, vanilla extract, and maple syrup together in a blender. Blend until smooth and creamy.

homemade pumpkin milk in a small container.

TWO: In a container, add in the oats and chia seeds and then pour over the pumpkin milk and mix until well combined. Cover with an airtight lid and place in the fridge for a minimum of 4 hours or overnight.

THREE: When ready, stir well and top with desired toppings of choice. I did vanilla tahini, pumpkin seeds, banana slices and more cinnamon.

My Favorite Containers For Overnight Oats

These are the jars that are shown in the photos, they are spice jars, but work great for overnight oats.

Alternatively, you can also use weck jarsmason jarsthese glass jars with plastic lids, or these glass jars with a bamboo lids.

Tips And Tricks

If you don’t have a blender you can still make the pumpkin milk by hand. Place all ingredients in a bowl and whisk until well combined.

Combine all wet ingredients separately from the dry ingredients.

How To Serve And Store

Serve these Pumpkin Pie Overnight Oats with a cup of coffee, tea or smoothie. Enjoy cold straight out of the fridge, or warm them up slightly in the microwave or on the stovetop.

Store in an airtight container and enjoy within 5 days.

pumpkin pie overnight oats that are topped with pumpkin seeds, vanilla bean tahini, banana slices and ground cinnamon.

Taste And Texture

These overnight oats taste just like pumpkin pie but in oatmeal form! They are filled with pumpkin spice flavor and perfectly sweet. The pumpkin seeds on top add a lovely, subtly salty flavor that balances well.

The texture of these pumpkin pie overnight oats are creamy and thick.

If you don’t like the texture of overnight oats you can add granola on top or you can blend them and the texture will be more like pudding. Check out my blended overnight oats recipe for directions on how to do that.

Frequently Asked Questions

Can I warm these oats up if I don’t like them cold?

Yes, totally! Enjoy cold straight out of the fridge, or warm them up slightly in the microwave or on the stovetop.

Can I use quick oats instead of old fashioned rolled oats?

The short answer is yes, however, the end result will be different than what is pictured above. And you may not need as much liquid either.

Are these oats vegan?

Yes! As written, these oats are completely vegan, plant-based and dairy free.

How can I make these oats nut free?

Use a nut free milk such as coconut or hempseed milk.

Other Recipes You May Like

If you make these Pumpkin Pie Overnight Oats, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats are the perfect Fall breakfast recipe. It's filled with pumpkin puree and pumpkin pie spice and only takes a few minutes to prep the night before. Throw on your favorite toppings for a complete breakfast.
PIN RECIPE
PREP TIME:
5 minutes
COOK TIME:
4 hours
TOTAL TIME:
4 hours, 5 minutes
Author - Hannah

Ingredients

Pumpkin Pie Overnight Oats
  • 1/4 cup pumpkin purée, not pumpkin pie filling
  • 3/4 almond milk, can sub any other milk/nut milk alternative
  • 1/4 tsp ground cinnamon 
  • 1/4 tsp pumpkin pie spice 
  • 1 tsp vanilla extract 
  • 2 tsp maple syrup, can sub honey, agave, date syrup, etc. 
  • 1/2 cup old fashioned rolled oats 
  • 1 tsp chia seeds
Toppings:

SCALE:

1X

YIELDS:

1 serving

Directions

  1. Start by making the pumpkin milk by combining almond milk, pumpkin puree, cinnamon, pumpkin pie spice, vanilla extract, and maple syrup together in a blender. Blend until smooth and creamy. If you don’t have a blender, simply mix all ingredients together in a bowl by hand, with a whisk. 
  2. In a container, add in the oats and chia seeds and then pour over the pumpkin milk and mix until well combined. 
  3. Cover with an airtight lid and place in the fridge for a minimum of 4 hours or overnight. 
  4. When ready, stir well and top with desired toppings of choice. I did vanilla tahini, pumpkin seeds, banana slices and more cinnamon. 

Notes

  • If you don't have a blender you can still make the pumpkin milk by hand. Place all ingredients in a bowl and whisk until well combined.
  • Combine all wet ingredients separately from the dry ingredients.

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