These thick and creamy pumpkin pie overnight oats are perfect for meal prepping breakfast for busy mornings. Made dairy free and vegan, they are packed with pumpkin pie spice and topped with crunchy pecans, making them a delicious and healthy start to your day!
I went through a big overnight oats phase and made my vanilla overnight oats every week. But after a break, I’m back in love with this breakfast thanks to these pumpkin pie flavoured oats. They’re packed with so much flavour and are the perfect healthy breakfast.
You know that this year I have gone head first into the world of baking with pumpkin. So far we have vegan pumpkin snickerdoodles, vegan pumpkin bread, and of course my favourite vegan pumpkin doughnuts. But I wanted to create a recipe that used these flavours that was healthier, aka I can eat it everyday, and also one that was more suitable to the fact that it’s actually getting quite hot here in Australia.
This simple breakfast recipe ticks all the boxes. It contains yoghurt for that essential morning protein hit, it’s got pumpkin which is a vegetable so that’s great, but more importantly it tastes like a creamy, delicious dessert but is totally appropriate for breakfast.
The thing that makes it for me though is always the pumpkin pie spice. This combination of spices just adds so much complex flavour, I can’t get enough. So if you’re a lover of spiced desserts and healthy breakfasts, then this is going to be the recipe for you. Prep it tonight and tomorrow you will have the best start to the day.
Key Ingredients
These pumpkin overnight oats are an easy breakfast to prep ahead in the evening using a few ingredients to ensure the best taste and texture. Just like with my base vanilla overnight oats recipe, you can adjust this recipe based on your tastes and preferences.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Rolled oats – you want to use old fashioned rolled oats for this recipe to ensure the correct consistency. Don’t use quick oats or steel cut oats as the texture will not be right.
- Dairy free milk – you can use any that you prefer. I usually use oat milk as that’s what I have on hand but you can use almond milk or soy milk instead.
- Dairy-free yoghurt – I like a soy yoghurt or a coconut one for this recipe. You can use a vanilla flavoured one or a plain greek-style for the creamiest texture.
- Pumpkin Puree – these wouldn’t be pumpkin overnight oats without the pumpkin! I am using my homemade pumpkin puree but you can also use canned pumpkin in this recipe.
- Maple syrup – depending on how sweet you like things and whether you’re using a sweetened yoghurt or not you can adjust the amount of sweetener to taste.
- Pumpkin pie spice – gives these overnight oats so much extra flavour! I am using my homemade pumpkin pie spice blend which is a combination of ground cinnamon, ginger, nutmeg, allspice and cloves. You can use a store bought blend or just substitute with all cinnamon.
- Vanilla – just a little bit of vanilla extract really enhances the flavour, but it’s not essential.
- Chia seeds – not only adds extra nutritional value to this breakfast, but also helps give it a pudding-like consistency. If you’re not a fan of chia you can also use ground flaxseed instead.
Step-By-Step Instructions
Honestly this is one of those not at all really a recipe. Once you have the ingredients ready, you’ll just need the container to make it in – no cooking required!
This recipe as written is for one serve, but if you’re prepping these you may as well make a few at once. You can use any vessel you like with a lid. I like to use a jar as then I can just eat it out of the jar in the morning without needing to transfer it to a bowl, but any container with a lid works.
Basically all you need to do is add all of the ingredients into your container or jar and mix well to combine. Sometimes chia seeds need a minute or two to settle in the liquid before they’ll mix so you can just let it sit for a moment and then mix again.
Place the lid on and then you just need to wait for it to do its thing. The oats will need a minimum of 4 hours chilling time, but overnight is obviously ideal – hence the name!
When you’re ready to eat, you can have fun with the toppings. I tend to keep it simple with an extra dollop of dairy free greek yoghurt, some chopped pecans and another sprinkle of pumpkin pie spice.
Recipe FAQs
They will last 4-5 days in the fridge. That is one of the things that makes them so good for meal prep. You can make a few jars on the weekend and then you have a delicious and healthy breakfast for those mornings when you’re short on time or just when you need a sweet and nutritious snack.
Technically yes! While I usually eat my overnight oats cold, straight from the fridge I also understand the texture and coldness combined can give a bit of the ick to some people. In that case, you can pop the oats in the microwave for a minute or two, making sure to stir well, before eating.
More healthy breakfast recipes:
Matcha Chia Pudding
Homemade Granola Bars
Smashed Avocado on Toast
Mango Kale Smoothie
Healthy Banana Bread with Oats
Pumpkin Pie Overnight Oats
Ingredients
- ½ cup rolled oats
- ½ cup dairy free milk
- ¼ cup dairy free yoghurt
- ¼ cup pumpkin puree
- 1 tablespoon maple syrup
- 2 teaspoons chia seeds
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
Optional Toppings:
- dairy free yoghurt
- chopped pecans
- pumpkin pie spice extra
Instructions
- Mix everything together well in a clean jar, secure lid and place in the fridge for a minimum of 4 hours, but preferably overnight.
- When ready to eat, top with extra yoghurt, chopped pecans and a sprinkle of extra pumpkin pie spice. Enjoy straight from the jar.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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