Perfect for those busy mornings, these pumpkin overnight oats are the ultimate Fall breakfast! They take only a few minutes to prep and make a delicious and healthy grab and go breakfast for the whole family that tastes just like pumpkin pie! {Gluten-free and vegan}
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Start the day off right with these delicious pumpkin pie overnight oats! Flavoured with the comforting tastes of cinnamon, pumpkin pie spice, pumpkin puree and maple syrup, these easy overnight oats are the ultimate healthy and satisfying breakfast that will give you the energy you need to face the day.
If your mornings are totally crazy like ours, overnight oats are totally the way to go! They are perfect for meal prep, take less than 5 minutes to make and are a quick grab and go option as you run out the door!
Be sure to try my Peach Overnight Oats and Chocolate Peanut Butter Overnight Oats too!
Table of Contents
Why we love this recipe
- Quick and easy to make: It takes minutes to make a batch of these tasty pumpkin spice-infused oats. Just add the ingredients to a mason jar, shake and allow it to sit in the fridge for several hours or overnight.
- Healthy: With 11 grams of fibre per serving and 9 grams of protein, these pumpkin oats will leave you feeling full and satisfied for hours. The pumpkin is loaded with Vitamin A and C, the milk adds some calcium and magnesium, while the chia seeds contain heart healthy omega-3s. Such a balanced and nutritious breakfast!
- Make ahead: Overnight oats are a total life saver for busy mornings. Make up a batch on Sunday night and enjoy them throughout the week.
Ingredient Notes
- Oats: Rolled, or old-fashioned large flake oats are best to use for this recipe. They soften well in the milk, but still have a slight chewy texture to them. In a pinch you can use quick oats, but they will be much softer. In this case, steel cut oats would be too tough and chewy to eat, so they are generally not recommended for overnight oats.
- Chia seeds: I love to add chia seeds to overnight oats for a boost of healthy fats, fibre and antioxidants and to help thicken up the oat mixture. You can use black or white chia seeds; there is no nutritional difference.
- Cinnamon and pumpkin pie spice: For that warming fall flavour that we all know and love! Adjust amount used according to personal taste.
- Salt: It may sound counterintuitive to add salt to a sweet breakfast, but a little helps to bring out the natural nutty flavours of the oats and compliments the maple and pumpkin flavours.
- Milk: I make this recipe with almond milk, but other plant-based milks like oat or soy will work well too. You can also make these oats with dairy-based milk if you prefer.
- Pumpkin puree: Use 100% pure pumpkin puree for this recipe with no added sugar or spices. I typically use canned, but you can also sub in fresh if you have some on hand.
- Vanilla extract: For flavour and sweetness.
- Maple syrup: We use maple syrup to sweeten the oats. You can add as much or as little as you’d like to suit your tastes. Honey can also be used. Sometimes I’ll even use a tablespoon of vanilla protein powder to replace the maple syrup and incorporate some extra protein.
Step by Step Instructions
- Step 1 – Get out two jars, bowls or glasses. To each, add 1/2 cup oats, 1 tablespoon chia seeds, 1/4 teaspoon cinnamon, 1/4 teaspoon pumpkin pie spice, 1/8 teaspoon salt, 1/2 cup almond milk, 1/4 cup pumpkin puree, 1/4 teaspoon vanilla, and 1 tablespoon of maple syrup (or more to taste).
- Step 2 – Stir the mixture well and allow to sit in the fridge for at least four hours or overnight.
- Step 3 – When ready to serve, stir again to incorporate the flavours. Taste and adjust flavours to taste, adding more maple syrup if you prefer it sweeter, more cinnamon or pumpkin pie spice if you like more spice, and more almond milk if you prefer a thinner consistency.
- Step 4 – Top with chopped pecans or other desired toppings.
Recipe Tips
- If you prefer your overnight oats to be a thinner consistency, you may wish to add more almond milk. I like my overnight oats pretty thick so I only add 1/2 cup milk to each serving.
- Be sure to give the overnight oats mixture a good stir before serving to incorporate the ingredients at the bottom of the serving vessel.
- Be sure to use pure pumpkin puree and not pumpkin pie filling to minimize added sugar.
- If you need to make these overnight oats quickly, you can prepare them and eat them within a few hours, but I find the texture is best when left to sit overnight.
Recipe FAQs
Once you’ve combined the ingredients together, cover the bowl, jar or container and keep refrigerated until you are ready to consume.
Yes! If you have pumpkin that you need to use up, you can easily make your own pumpkin puree. Just roast the pumpkin for around an hour, scoop out the flesh and puree it in a blender or food processor. Homemade pumpkin puree can sometimes be a little watery. If that’s the case, you can add a little less almond milk.
As the name suggests, it’s best to leave these oats to sit in the milk overnight for the best thick and creamy texture. That being said, they will be soft enough to eat within about 4 hours.
Definitely. These pumpkin spice overnight oats are great to grab straight out of the fridge, but on chilly mornings they are delicious to serve warm as well. Just heat the oats in a pan on the stovetop, or place them in the microwave anywhere from 30 seconds to 2 minutes (depending on how warm you’d like them), stirring halfway through.
Overnight oats will keep well in the fridge for up to 5 days. Double or triple the recipe and make up several jars on a Sunday evening and then enjoy them throughout the week. The longer they sit, the softer the oats will get.
Topping Suggestions
Although you can eat these oats as is, some extra toppings incorporate even more flavour and texture.
Try out any of the following:
- Chopped pecans or walnuts
- Pumpkin seeds
- Chocolate chips
- Hemp hearts
- Raisins
- Dried cranberries
- Granola
- Coconut flakes
- A dollop of whipped cream or yogurt
Recipe Variations
- To add more protein: Add a bit of Greek yogurt or a couple tablespoons of vanilla protein powder.
- To make it gluten-free: Use certified gluten-free rolled oats.
- Different sweetener: Use honey instead of maple syrup. You can also use some stevia or vanilla protein powder to sweeten the oats as well.
More similar recipes
- Pumpkin Oatmeal Muffins
- Pumpkin Oatmeal Cookies
- Pumpkin French Toast Sticks Recipe
- Pumpkin Balls
- Healthy Pumpkin Bread
- Pumpkin Pancakes
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Pumpkin Overnight Oats Recipe
Ingredients
- 1 cup rolled oats
- 2 tablespoons chia seeds
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 1/2 cup pure pumpkin puree
- 1/2 tsp vanilla extract
- 2 tablespoons maple syrup or more to taste
Optional toppings
- Chopped pecans or walnuts
- Pumpkin seeds
- Chocolate chips
Instructions
- Get out two jars, bowls or glasses. To each, add 1/2 cup oats, 1 tablespoon chia seeds, 1/4 teaspoon cinnamon, 1/4 teaspoon pumpkin pie spice, 1/8 teaspoon salt, 1/2 cup almond milk, 1/4 cup pumpkin puree, 1/4 teaspoon vanilla, and 1 tablespoon of maple syrup (or more to taste).
- Stir the mixture well and allow to sit in the fridge for at least four hours or overnight.
- When ready to serve, stir again to incorporate the flavours. Taste and adjust flavours to taste, adding more maple syrup if you prefer it sweeter, more cinnamon or pumpkin pie spice if you like more spice, and more almond milk if you prefer a thinner consistency.
- Top with chopped pecans or other desired toppings.
Notes
- If you prefer your overnight oats to be a thinner consistency, you may wish to add more almond milk. I like my overnight oats pretty thick so I only add 1/2 cup milk to each serving.
- Be sure to give the overnight oats mixture a good stir before serving to incorporate the ingredients at the bottom of the serving vessel.
- Be sure to use pure pumpkin puree and not pumpkin pie filling to minimize added sugar.
- If you need to make these overnight oats quickly, you can prepare them and eat them within a few hours, but I find the texture is best when left to sit overnight.
- Sometimes I’ll use a tablespoon of vanilla protein powder to replace the maple syrup and incorporate some extra protein. It’s equally delicious!
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