Vegan Pumpkin Pie Overnight Oats are so easy and absolutely delicious. A simple make ahead breakfast loaded with protein and fiber so you’ll stay full and clean. Hearty oats, Fall spices, sweet pumpkin, chia, and flax are sweetened with a bit of maple syrup. It’s Pumpkin Pie in a jar…sort of.
Yes, it’s that time of year for pumpkin spice everything recipes. But, don’t settle for one of those overhyped, overpriced lattes from you-know-who. Too many empty calories for too much money. You know you deserve better.
So, flex your Fall muscles. It’s time to give your colon a little scrub and your tastebuds a little rub. We’re making Vegan Pumpkin Pie Overnight Oats.
Let’s cook! I mean…let’s dump stuff in a jar and put it in the fridge.
OK, confession time. I don’t like regular cooked oatmeal. The texture is…blah. But, I love overnight oats! I especially love pumpkin overnight oats.
There’s something special about waking up on a beautiful fall morning in October, grabbing a hot cup of coffee, and enjoying this delicious overnight pumpkin oatmeal. Heaven.
FYI, these oats would be heaven in September, July, or any other month for that matter.
How To Make Vegan Pumpkin Pie Overnight Oats
This recipe is simple as dump it in a jar and put it in the fridge. But, clean eating deserves much classier instruction. So, here we go.
Start by adding the rolled oats, chia seeds, flax meal, pumpkin spice, and salt in a mixing bowl. Whisk it all together and make sure all the ingredients are well combined. Next, add the pumpkin puree, almond milk, maple syrup, and vanilla.
Mix everything together really well. Finally, spoon the overnight oat mixture into two 8-ounce mason jars and store in the fridge overnight or at least 4 hours.
And, that’s it! A delicious, simple, make-ahead breakfast perfect for a brisk fall morning. But, wait! There’s more. Don’t forget the toppings:)
Toppings For Overnight Pumpkin Pie Oats
- Dairy-free Chocolate Chips
- Drizzle with Pumpkin Spice Almond Butter
- Peanut Butter
- Shredded coconut
- Chopped pecans and walnuts
More Healthy Vegan Fall Breakfast Recipes
- Easy Vegan Pumpkin Bread
- Spicy Vegan Breakfast Sausage
- Vegan Zucchini Bread
- Vegan Banana Bread
- Cinnamon Apple Oatmeal Crumble
You’re going to love these Vegan Pumpkin Pie Overnight Oats! They’re…
- Easy to make
- Perfect for Fall
- Loaded with fiber
- A great source of protein
- Perfectly spiced and sweetened
- Gluten free
- & DELICIOUS
If you make Vegan Pumpkin Pie Overnight Oats recipe let me know. Please leave a comment below with a star rating. Be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work.Print
Vegan Pumpkin Pie Overnight Oats
- Prep Time: 5 mins.
- Cook Time: 4 hours (resting time)
- Total Time: 4 hours 5 minutes
- Yield: 2 jars 1x
- Category: Breakfast
- Method: Overnight
- Cuisine: Vegan
- Diet: Vegan
Vegan Pumpkin Pie Overnight Oats are so easy and absolutely delicious. A simple make ahead breakfast loaded with protein and fiber so you’ll stay full and clean. Hearty oats, fall spices, sweet pumpkin, chia and flax, are sweetened with a bit of maple syrup. It’s fall in a jar.
- 1 cup of old-fashioned oats
- 2 tsp. chia seeds
- 2 tsp. flax meal
- 2 tsp. pumpkin pie spice
- ⅛ tsp. salt
- ½ cup of pumpkin puree, NOT pumpkin pie filling
- 2 Tbsp. maple syrup
- 1 tsp. vanilla
- 1 cup of unsweetened almond milk (any nut or plant milk you prefer)
- Chopped walnuts or pecans
- Healthy Oil-Free Granola
- Shredded or chopped coconut
- Pumpkin Spice Almond Butter
- Dairy-free chocolate chips
- Add all ingredients to a mixing bowl and stir until everything is well combined.
- Divide the Pumpkin Pie Overnight Oat mixture between 2-8oz. mason jars. Attach the lids and let sit in the refrigerator overnight or at least 4 hours.
- Cover with preferred toppings and serve.
- Serving Size: 1-8oz. serving
- Calories: 284
- Sugar: 16 g
- Sodium: 56.5 mg
- Fat: 3.2 g
- Carbohydrates: 52.9 g
- Fiber: 9.4 g
- Protein: 7.8 g
- Cholesterol: 0 mg
Keywords: pumpkin pie, overnight oats, vegan, breakfast, healthy, plant-based, vegan pumpkin pie, vegan pumpkin pie overnight oats
I love pumpkin, oats, and easy breakfast meals in a mason jar! This is and has been perfect the past two weeks. Thank you so much for sharing!
Fabulous easy breakfast recipe for those mornings when you know you have to hit the door in a hurry. I’ve also packed it in a cooler when I’ve been out on the trail for an extended hike. Delicious and filling snack. Thanks so much for sharing!
I just found your website and this is the first thing I made. This was so delicious!! I would love to see an apple pie version. Thank you so much for the recipe.
Thank you so much, Rebecca! And, I’m so glad you’re here. It’s coming:)
Thank you, thank you, thank you for this recipe! I didn’t think I would like it but made it anyway. I am so glad I did!! It’s really good and has solved the problem of how to eat a quick healthy breakfast on busy workdays.
I gave this a five star rating above. I don’t know why it only displays as four stars.
It seems to be showing 5 on my end. Thank you so much!!!
Thank you so much, Michelle!
How long will this stay good in the refrigerator? Thinking of making enough for the whole week on Sunday but didn’t know if it would keep that long.
Hi, Kris! They will last for about a week in airtight container (glass jar w/ lid). Also, the longer they sit, the softer they get:) Which is what I like. Hope this helps.
I eat oats every day & I love pumpkin but don’t you have to cook the pumpkin?
No, that’s the great thing about the recipe. You can eat the pumpkin right out of the can:)
Just had a jar for breakfast. Another winner!!!
Lucille, that is awesome! Thanks for letting me know. Have a great Fall:)
Perferct for fall and delicious.
Looking forward to trying this but do you eat your overnight oats cold or do you ever heat them?
You eat them cold right out of the fridge:) My favorite way.