Pumpkin Pie Overnight Oats (Vegan & Gluten-Free)
Creamy, no-cook pumpkin pie overnight oats with warm spices, chia seeds, and plant-based milk. Easily made vegan and gluten-free, these make-ahead oats are perfect for busy mornings, meal prep, and cozy fall breakfasts.
Ingredients
- 1 cup 90–100 g rolled oats (use certified gluten-free if needed)
- 1/2 cup 120 g plain pumpkin puree (unsweetened)
- 3/4 cup to 1 cup 180–240 ml plant-based milk (almond, oat, coconut, soy, or cashew), unsweetened preferred
- 2 tablespoons chia seeds
- 2 –3 tablespoons maple syrup agave, or date syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice or 1/2 tsp cinnamon + pinch each of nutmeg, ginger, and cloves
- Pinch of sea salt
Optional boosters:
- 1 scoop about 25–30 g vegan protein powder (vanilla or unflavored)
- 1 –2 tablespoons almond butter peanut butter, or seed butter
- 2 –3 tablespoons plant-based yogurt coconut, almond, soy, or oat
Optional toppings:
- Chopped pecans or walnuts
- Pumpkin seeds pepitas, hemp seeds, or extra chia seeds
- Sliced banana apple, or berries
- Granola coconut flakes, cacao nibs, or dark chocolate chips
Instructions
Prepare your jars and ingredients
- Get 2 mason jars or glass jars (about 12–16 oz each) with lids. Measure all ingredients before you start so assembly is quick.
Mix the base oat mixture
- In a bowl or directly in the jars, combine rolled oats, pumpkin puree, plant-based milk, chia seeds, maple syrup (or other sweetener), vanilla extract, pumpkin pie spice, and a pinch of sea salt.
- Stir or whisk well until everything is evenly mixed and there are no dry pockets of oats or spices.
Add boosters (optional)
- If using, stir in vegan protein powder, nut or seed butter, and/or plant-based yogurt until fully incorporated.
- If the mixture becomes very thick, add a splash more plant-based milk until you reach your preferred consistency.
Divide into jars and seal
- If you mixed in a bowl, divide the mixture evenly between the 2 jars. Seal tightly with lids.
Chill overnight
- Place the jars in the refrigerator to chill for at least 4–6 hours, ideally overnight. The oats will soften and thicken as they soak.
Serve in the morning
- In the morning, stir the oats. Add a splash of plant-based milk if you prefer a looser texture. Top with nuts, seeds, fruit, granola, or other favorites, and enjoy cold as a quick, make-ahead breakfast.
Notes
- Gluten-free: Use certified gluten-free rolled oats.
- Vegan: Choose plant-based milk, yogurt, and vegan protein powder; use maple syrup or agave instead of honey.
- Nut-free: Use oat, coconut, or rice milk and seed butters (sunflower, pumpkin) instead of nut butters.
- Soy-free: Avoid soy milk and soy-based protein; use oat, almond, or coconut options.
- Lower sugar: Reduce or omit maple syrup; use unsweetened milk and rely on pumpkin and vanilla for sweetness.
- Storage: Keep in sealed jars in the refrigerator for up to 4–5 days. Not ideal for long-term freezing, but can be frozen for up to 1 month with some texture change