Pumpkin overnight oats are the ideal breakfast for busy people. It takes 5 minutes to meal prep while packing all the signature fall flavors in every spoonful, yum!

Pumpkin overnight oats title image.

I don’t know about you, but I always look forward to the early fall. From pumpkin spice coffee and warm apple cider, to these delicious pumpkin overnight oats, I love incorporating seasonal flavors into my meals this time of the year.

In addition to the beautiful flavors and aroma, pumpkin overnight oats are the perfect meal prep breakfast. In five minutes, you can make breakfast for the next three days, saving you time in the mornings.

If you’re someone who likes to plan ahead and save a buck while you’re at it, you should definitely check out the PlantYou Planner. It’s an interactive app that allows you to create meal plans from hundreds of vegan recipes in our database, toggle the number of servings based on the household size, and take advantage of the custom shopping list.

Why You’ll Love This Recipe

  • Overnight oats is the breakfast of choice in my house. Being able to prep several days’ breakfast in advance is so convenient, not to mention quick!
  • For convenience, this recipe uses canned pumpkin puree and pre-mixed pumpkin pie spice. It’s a great way to save time and a few pennies.
  • Imagine enjoying pumpkin pie, while also eating cheesecake… Except it’s a cheap and healthy breakfast, easy to make at home. That’s what pumpkin overnight oats taste like!
  • All you need is a blender and serving-size containers to make this simple vegan breakfast. No cooking required!

Key Ingredients

Pumpkin overnight oats ingredients laid out and labeled on a light background.
  • Oats make a cheap and nourishing breakfast. Preparing them overnight is a great alternative to warm oatmeal.
  • Plant-based milk and yogurt create a creamy base for the oats to absorb.
  • Chia seeds help to bind the ingredients. They are also a great source of Omega-3.
  • Pumpkin puree and spice provide the signature autumnal flavor that will make you come back to this recipe again and again.

Hack It!

  • Please use whatever plant-based alternatives to milk and yogurt you have available. It’s all about adapting to your local stores and your home budget.
  • If you grow your own pumpkins, this is just one of many delicious ways to use it. Make your own puree and use it for overnight oats, vegan pumpkin spice latte brownies, or oat flour pumpkin muffins.
  • If your local store doesn’t carry pumpkin pie spice, you can mix your own blend with cinnamon, nutmeg, allspice, ginger, and cloves.
  • I like to top my overnight oats with vegan whipped cream and graham cracker crumbs. You’re welcome to use your own combination of toppings, like homemade vegan granola or vegan honey alternative.
  • For a larger household, you can easily double the recipe.

How to Make Pumpkin Overnight Oats

Pumpkin, chia, vegan milk and yogurt, maple syrup, and spices in a blender.

Step 1: Add oats, soy milk, vegan yogurt, chia seeds, pumpkin puree, maple syrup, vanilla, and spices to a high-speed blender.

Blended pumpkin oats in a high-speed blender.

Step 2: Blend everything together until smooth. Taste and adjust flavors if desired.

Blended pumpkin oats split into separate containers.

Step 3: Pour into separate containers, and place into the fridge overnight to thicken. This recipe is designed for 3-4 servings.

Pumpkin overnight oats served in a glass, topped with graham cracker crumbs.

Step 4: When ready to serve, top with graham cracker crumbs and vegan whipped cream or yogurt.

A spoonful of pumpkin overnight oats lifted out of the serving glass.

Frequently Asked Questions

How long can I store this recipe?

In the fridge, you can store pumpkin overnight oats for up to 4 days. I would suggest using containers with a lid.

Can I make this recipe with different produce?

You can use pureed sweet potatoes, canned peaches, or applesauce. The flavor largely comes from the spices, but these are great alternatives for those who are allergic to pumpkin or don’t have access to it.

More Plant-Based Pumpkin Recipes

Curious about low-waste cooking? Learn how to utilize food scraps, raid your kitchen at the end of the week, and preserve produce with PlantYou Scrappy Cooking. With over 150 recipes, you’ll find use for every ingredient in your fridge and pantry!

The Recipe: Pumpkin Overnight Oats

Delicious meal prep breakfast recipe that helps you optimize your mornings.
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Servings: 3
Prep Time: 5 minutes
Overnight Refrigeration: 8 hours
Total Time: 8 hours 5 minutes

Ingredients

  • 1 cup soy milk, or plant-based milk of choice
  • 1 cup plant-based yogurt
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1½ cup rolled oats
  • 3 tbsp chia seeds
  • ¼ cup pumpkin puree
  • 1 tsp pumpkin pie spice

Toppings (optional)

  • graham crackers, crushed
  • vegan whipped cream, or vegan yogurt

Equipment

Instructions 

  • Combine all ingredients in a blender until smooth. Pour into 3 separate containers, and store overnight to thicken. 
  • When ready to serve, top with graham cracker crumbs and vegan whipped cream or yogurt, as desired.

Notes

  • Please use whatever plant-based alternatives to milk and yogurt you have available. It’s all about adapting to your local stores and your home budget.
  • You can mix your own pumpkin pie spice blend with cinnamon, nutmeg, allspice, ginger, and cloves.
  • You’re welcome to use your own combination of toppings, like homemade vegan granola or vegan honey alternative.
  • For a larger household, you can easily double the recipe.
Serving: 1g, Calories: 328.4kcal, Carbohydrates: 49.3g, Protein: 11.9g, Fat: 9.4g, Saturated Fat: 1.3g, Polyunsaturated Fat: 4.7g, Monounsaturated Fat: 1.4g, Trans Fat: 0.02g, Sodium: 55.6mg, Potassium: 370mg, Fiber: 9.5g, Sugar: 11.3g, Vitamin A: 3494.8IU, Vitamin C: 16.9mg, Calcium: 324.1mg, Iron: 3.5mg
Cuisine: American
Course: Breakfast
Author: carleigh