If you're looking for an easy, healthy breakfast with fall flavor, that will keep you full all morning long, try these pumpkin pie spice overnight oats. It's a simple pumpkin purée recipe where the ingredients are mixed together in a jar and then just put in the fridge to soak overnight.
In the morning, it's ready to eat! The best part is that they taste like dessert but have healthy ingredients, so you can feel good about enjoying them guilt-free!
This is one of our favorite fall treat pumpkin recipes because it is perfect for all of us pumpkin lovers out there looking for a pumpkin fix. It tastes like pumpkin pie, but better because it's healthy and won't make you feel guilty!
Why you will love this recipe?
Just throw everything into your jar for an instant puree breakfast. It is somehow the easy counterpart of pumpkin pancakes.
Other favorites in our house are Pumpkin scones and pumpkin bread, which are also delicious recipes that we'll be sharing with you soon.
A fun twist on overnight oats, this recipe is made by mixing the creamy pumpkin puree with oats, spices, and maple syrup.
You can do it directly in a glass or small bowl, so there is no need for a food processor.
The pumpkin pie overnight oats are then topped with walnuts caramelized in maple syrup. Soaking overnight makes the overnight oats creamy while waking up to a sweet treat.
I've always been a pumpkin fan. I mean, pumpkin pie is my favorite kind of pie, and pumpkin season is one of my favorite times of the year. So it makes sense that pumpkin would play a role in breakfast as well.
I'm sure you've heard of overnight oats before if you're here. It is a simple preparation. You put old-fashioned rolled oats in a bowl and pour milk or yogurt and fruit the next day you eat it.
The oat breaks down the phytic acid that can cause digestive problems for people who want to eat healthy during breakfast or dessert.
On top of that, this is one of our favorite recipes with pumpkin puree since it is effortless to make and requires no attention, and brings pumpkin pie flavors to our everyday breakfast.
Although pumpkin is great all year round, pumpkin recipes tend to make an appearance in the fall, when we can enjoy their quality at their best.
You can make it with either fresh or leftover canned pumpkin puree.
How to make it pumpkin puree oats
This recipe is shockingly simple. No cooking required! Just add all the ingredients for pumpkin pie into a bowl and mix well. Then optionally top with caramelized chopped nuts and dairy-free yogurt. That's it!
This pumpkin pie oatmeal just needs to rest overnight in your fridge (or 4-5 hours), with no cooking involved. It's such an easy pumpkin breakfast, and why not...dessert!
The idea is that you are making starch and flour-free, simple version of pumpkin pie filling, that requires no cooking and let it sit overnight. Pumpkin makes it creamy and rolled oats and nuts add texture.
That's the simplest version of the recipe. You can choose to make it richer, with an extra step. Making the caramelized nuts that will sit on top, for adding some crunch to your pumpkin madness.
You can use store-bought leftover pumpkin purée, or easily make your own, as we usually do. Also, you can easily make your own pumpkin pie spice mix can in 5-minutes, which you will later be able to use for pumpkin pie, pancakes, pumpkin spice lattes, and so on.
If you want to know more about cooking with pumpkin check our guide.
- Rolled oats
- Plant milk
- Pumpkin pie spice mix
- Chia seeds
- Chopped walnuts
- Maple syrup (or agave nectar, or brown sugar)
- Pumpkin purée, or leftover pumpkin puree
- Vanilla extract
Optional special topping
- Maple syrup
- Pumpkin pie spice
- Almond or Vanilla flavored plant-based yogurt
- Coconut flakes or shredded coconut
Add soy or almond milk to a small mixing cup, pumpkin puree, seeds, sweetener of your choice, and pumpkin spice, and stir with a spoon to combine. Then, add the rolled oats last and stir.
Get two tiny mason jars, fill halfway with oats, then seal or cover and store in the fridge for at least 5 hours to soak.
Maple candied Walnuts: Over medium-high heat, toast roughly chopped pecans in a nonstick skillet for about 4 minutes, stirring frequently.
Reduce the heat to low and quickly mix in the maple syrup to cover the walnuts evenly. Spread them out on a baking sheet.
Remove the pan from the heat, add the pumpkin seeds, and stir in the pumpkin pie spice. Allow cooling completely before storing in an airtight container.
On the next day, top your oats with candied walnuts, coconut flakes, and soy yogurt or coconut whipped cream. ENJOY!
Pumpkin pie Overnight oats will keep in the refrigerator for two to three days, but they're best within the first 12-24 hours.
Note: do not freeze.
- Nuts: you can use any kind of nuts, we find walnuts, pecans, and almonds being our favorite for this breakfast treat.
- Plant milk: any milk will work. The most neutral ones being, soy milk, almond milk, and oat milk, which I highly recommend making at home, but any store-bought milk works. Coconut milk, in the other hand, provides an extra layer of flavor, which combines well with the spice mix and the result is also worth trying.
- Seeds: you can replace chia seeds with flax seeds or poppy seeds, they work perfectly, and also provide similar nutritional value.
- Sweetener: you can also use nectar agave which has a low glycemic index. Brown sugar can also be used but we avoid using added sugar or condensed milk in our pumpkin recipes, as pumpkins are naturally sweet and silky. Sometimes, we even make our leftover pumpkin with oats, milk, and spices and skip sweeteners altogether.
- Toppings: you can go crazy here, you can use chocolate chips, extra maple syrup, etc. Just keep in mind that if you want to keep it WFPB compliant and avoid extra unneeded calories, it is better to go easy with the toppings.
- Vegan yogurt: you can also substitute it with coconut whipped cream, as a topping. If you are vegetarian, Greek yogurt pairs also well with puréed pumpkin.
- Make it a morning bowl: just treat your morning oats exactly the same, but instead, pour everything in a small bowl. Don't forget to cover it with a plate, while you set them overnight to prevent drying.
- Skinny version: you can make a lighter version of this breakfast, omitting the plant-based yogurt and the caramelized walnuts topping.
- Rich version: on top of the suggested ingredients, while you mix the oats and pumpkin purée mix, you can add either peanut butter or almond butter, to make it super decadent.
- Oats: ??? What??? Yes, oats also have an easy replacement. Use farro (spelt), they behave exactly the same and can be used interchangeably. Remember to use Gluten-Free oats if you are celiac or following a gluten-free diet.
Stir the pumpkin pie and oats thoroughly: If you don't mix all the ingredients together before placing the mason jars in the fridge, chia seeds may stick together with the liquid, thus not mixing well with the ingredients causing, small clumps of hard textures.
Covering the oats: during the time on the fridge the top of the mixture can become dry, that is why it is better to cover with a lid, to retain the moisture of the mixture, while they are in the refrigerator, which tends to dry everything out.
Canned pumpkin vs Pumpkin Pure
If it is pumpkin season, why using canned pumpkin purée. Homemade pumpkin is super simple, simply set a big chunk to boil in water, and you have pumpkin purée to be used on a variety of dishes. BPA-free and wholesome!
Also, feel free to only use little pumpkin if you find its taste too invasive. No can, and no plastic container!
Why eating oats and pumpkin is a good idea
Oats are an incredibly versatile grain that can be used for breakfast, side dishes, main courses, or even dessert if you have a sweet tooth.
They're also super healthy since they keep you full all morning long! Add pumpkin to your oats and get in some extra pumpkin pie antioxidants.
Pumpkin is high in vitamin A, and pumpkin spice mix, like cinnamon, has anti-inflammatory properties.
For this pumpkin version of breakfast oats, you need to add pumpkin puree to your base cereal for some extra antioxidants and pumpkin pie flavor.
Happy pumpkin pie season!
Get a VITAMIN A boost!
Pumpkin is an excellent source of vitamin A. Vitamin A is essential for healthy vision and supporting cells that protect your eyes from oxidative stress, which can lead to age-related macular degeneration (AMD). It's also good for keeping your skin looking young since it supports new skin cells.
Pumpkin is also an excellent source of vitamin K, which is perfect for blood clotting and healthy bones.
It's also a good source of manganese and potassium, both electrolytes necessary to keep us hydrated.
The pumpkin spice in pumpkin pie has antioxidant properties. Not only do pumpkin pies have antioxidant properties from pumpkin puree, but this spice mix contains several spices that all have their antioxidant activity.
You can use it in many recipes with pumpkin puree such as pumpkin pie, pumpkin spice latte, and homemade granola. Make your own!
Health benefits of Cinnamon
Studies show that cinnamon reduces inflammation and blood sugar levels in people with type 2 diabetes.
Cinnamon may also help protect against cancer as it contains a powerful compound called coumarin, which has been shown to kill leukemia cells.
Coumarin also prevents blood vessels around tumors from developing (angiogenesis) and stops the spread of melanoma skin cancer cells in mice.
This recipe is easy to make, highly nutritious, and delicious. If you like pumpkin pie flavors in the fall season, then this recipe is for you! This recipe is a total fall upgrade and such a crowd-pleaser and is good food.
I recommend using seeds in general because they are high in omega-3 fatty acids, which can help with brain health; it also helps provide energy by promoting healthy blood sugar levels.
The oats will keep your stomach full throughout the day while providing fiber and protein. Plus, these ingredients come together quickly, so there's no need to wait on making breakfast or spend more time than necessary prepping food before work or school. Give this dish a try today.
Top it with our 5-minutes Vegan Parmesan Cheese, and you are off for a luscious dinner!
If you love overnight oats,and chia puddings, you will probably love, our berries chia pudding as well!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Recipe: Overnight Pumpkin Oats (dairy-free)
- Place oats in a glass.½ cup rolled oats
- Add in plant milk, chia seeds, pumpkin puree, chopped walnuts, pumpkin spice mix, and sweetener. Optionally add vanilla extract.½ cup rolled oats, ½ cup almond milk, 1 teaspoon pumpkin pie spice, 1 tablespoon chia seeds, 1 ½ tablespoon maple syrup, ½ cup pumpkin puree, 1 teaspoon vanilla extract, ½ cup walnuts
- Stir the mixture to combine using the spoon.
- Taste the mixture and add additional sweetener if needed.
- Secure with a lid and place in the refrigerator for at least 4 hours.
- After 4 hours or next day, add toppings. We used plant-based yogurt (we used vanilla or almond flavored), coconut flakes, and the special topping described below.¼ cup vanilla soy or coconut yogurt
- Toast the walnuts on low heat.1 ½ tablespoon organic walnuts
- Pour the maple syrup and stir.1 tablespoon maple syrup
- Add the pumpkin pie mix.½ teaspoon pumpkin pie spice mix
- Cool down, and reserve.
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