Vegan Pumpkin Pie Overnight Oats

Pie for breakfast? Yes please! These Vegan Pumpkin Pie Overnight Oats are cozy, creamy, and taste just like pumpkin pie. Made with oats, pumpkin purée, pumpkin pie spice, and a touch of maple syrup, they're the perfect breakfast for busy fall mornings!

Breakfast or dessert, why choose?

These pumpkin pie overnight oats are simple to make, full of warming flavors, and perfect to enjoy any time of day.

With a no-cook approach, you just soak the oats in milk overnight instead of cooking them, making mornings effortless and delicious.

Ingredient Notes

With just a few simple ingredients, these overnight oats take 5 minutes to prep and are going to be your go-to breakfast this season!

Old-Fashioned Oats: For the best texture for overnight oats, make sure to use old-fashioned (rolled) oats. Quick oats can get too mushy.

Pumpkin Purée: Can't have a pumpkin pie flavor without pumpkin purée! Make sure you get pure pumpkin purée and not pumpkin pie filling.

Chia Seeds: Ground flax works, too!

Pumpkin Pie Spice Blend: You can use a pre-made pumpkin pie spice blend, or make your own with cinnamon, nutmeg, ginger, allspice, and cloves.

See recipe card for quantities.

How to Make This Recipe

It tastes just like pumpkin pie, keeps you full and satisfied, and is super easy to make.

The full written recipe can be found in the recipe card below.

Step 1: Prepare the overnight oats by adding all the ingredients to a storage container or jar.

Step 2: Stir until well combined and refrigerate overnight or for at least 4-6 hours.

Step 3: In the morning, give it a good stir and serve with your favorite toppings such as coconut whipped cream, a drizzle of nut butter, granola, or chopped nuts.

Note: Take a few extra seconds in the morning to add toppings, especially crunchy ones like granola, so they stay fresh!

Substitutions & Toppings

Feel free to switch things up based on what you have on hand.

Milk: Any plant-based milk works. Soy, oat, almond, or even cashew! Use your favorite.

Yogurt: Coconut, almond, or soy yogurt works best for creaminess and a touch of tang. You can skip it, but you may need a little extra milk to keep the oats creamy.

Sweetener: Maple syrup can be replaced with agave syrup.

Toppings: Pecans, walnuts, or almonds, coconut whipped cream, dollop of vegan yogurt, hemp seed granola, vegan chocolate chips, or a drizzle of nut butter are all delicious topping options!

If you want a chia version, try my Vegan Pumpkin Pie Chia Pudding instead!

Tips & Tricks

Use the appropriate jar. An 8oz jar will be filled to the top with oats and the toppings will overflow a bit so the jar won't close whereas a 16oz jar will allow room for toppings and the lid to close. The 16oz jar is preferred if you're taking the oats on the go.

Give your oats a good stir before to mix in any liquid that may have settled at the top. If they've thickened too much, add a splash of plant-based milk.

Storage

Store your overnight oats in an airtight container or jar in the fridge for up to 4-5 days.

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