Vegan Pumpkin Spice Overnight Oats – Cozy, Make-Ahead Breakfast Perfection

Pumpkin spice and creamy oats make mornings feel easy and a little bit special. This recipe gives you all the fall flavors without the fuss—or any dairy. Everything mixes up in one jar, then chills overnight so breakfast is ready when you are.

It’s thick, lightly sweet, and full of warm spice. Top it with crunchy nuts or fruit, and you’ve got a comforting bowl that tastes like pumpkin pie but powers your day.

Print Pin

Vegan Pumpkin Spice Overnight Oats - Cozy, Make-Ahead Breakfast Perfection

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Ingredients

• Rolled oats (old-fashioned) – not quick oats or steel-cut
• Unsweetened pumpkin puree – canned or homemade, not pumpkin pie filling
• Plant-based milk – almond, oat, soy, or coconut
• Chia seeds – for thickness and omega-3s
• Maple syrup – or agave nectar
• Pumpkin pie spice – or cinnamon + nutmeg + ginger + clove
• Vanilla extract
• Pinch of salt – enhances flavor
• Optional toppings: chopped pecans or walnuts, pumpkin seeds, dairy-free yogurt, sliced banana, raisins or cranberries, granola, a drizzle of nut butter

Instructions

• Measure the base: Add 1/2 cup rolled oats to a mason jar or airtight container.
• Mix in pumpkin: Stir in 1/3 cup unsweetened pumpkin puree until the oats are evenly coated.
• Add the liquid: Pour in 3/4 cup plant-based milk.For extra creaminess, use oat or soy milk.
• Thicken it up: Add 1 tablespoon chia seeds and stir well to prevent clumps.
• Flavor it: Mix in 1–2 teaspoons maple syrup, 3/4–1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract, and a pinch of salt.
• Stir thoroughly: Combine until everything looks uniform. If the chia seeds clump, break them up with the back of a spoon.
• Chill: Cover and refrigerate at least 4 hours, ideally overnight, so the oats soften and the mixture thickens.
• Adjust texture: In the morning, stir and add a splash of milk if it’s too thick or a teaspoon of chia if it’s too thin (let it sit 10 minutes if adding chia).
• Add toppings: Finish with chopped pecans, pumpkin seeds, a dollop of dairy-free yogurt, or sliced banana for sweetness and crunch.
• Serve: Enjoy cold straight from the jar, or warm gently on the stove or in the microwave if you prefer it warm.

What Makes This Recipe So Good

• Effortless prep: Stir, chill, and eat. No cooking required, and clean-up is minimal.
• Balanced and satisfying: Rolled oats, pumpkin, and chia seeds create a creamy, filling texture with fiber and plant-based protein.
• Authentic fall flavor: Real pumpkin puree and classic pumpkin spice blend give a cozy, not-too-sweet taste.
• Customizable sweetness: Adjust maple syrup to taste or skip it for a lower-sugar option.
• Make-ahead friendly: Preps in minutes and keeps well, so you can batch it for busy mornings.
• 100% vegan and dairy-free: Uses almond, oat, or soy milk for creamy results that suit your preferences.

Shopping List

• Rolled oats (old-fashioned) – not quick oats or steel-cut
• Unsweetened pumpkin puree – canned or homemade, not pumpkin pie filling
• Plant-based milk – almond, oat, soy, or coconut
• Chia seeds – for thickness and omega-3s
• Maple syrup – or agave nectar
• Pumpkin pie spice – or cinnamon + nutmeg + ginger + clove
• Vanilla extract
• Pinch of salt – enhances flavor
• Optional toppings: chopped pecans or walnuts, pumpkin seeds, dairy-free yogurt, sliced banana, raisins or cranberries, granola, a drizzle of nut butter

Step-by-Step Instructions

1. Measure the base: Add 1/2 cup rolled oats to a mason jar or airtight container.
2. Mix in pumpkin: Stir in 1/3 cup unsweetened pumpkin puree until the oats are evenly coated.
3. Add the liquid: Pour in 3/4 cup plant-based milk.

   For extra creaminess, use oat or soy milk.

4. Thicken it up: Add 1 tablespoon chia seeds and stir well to prevent clumps.
5. Flavor it: Mix in 1–2 teaspoons maple syrup, 3/4–1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract, and a pinch of salt.
6. Stir thoroughly: Combine until everything looks uniform. If the chia seeds clump, break them up with the back of a spoon.
7. Chill: Cover and refrigerate at least 4 hours, ideally overnight, so the oats soften and the mixture thickens.
8. Adjust texture: In the morning, stir and add a splash of milk if it’s too thick or a teaspoon of chia if it’s too thin (let it sit 10 minutes if adding chia).
9. Add toppings: Finish with chopped pecans, pumpkin seeds, a dollop of dairy-free yogurt, or sliced banana for sweetness and crunch.
10. Serve: Enjoy cold straight from the jar, or warm gently on the stove or in the microwave if you prefer it warm.

Storage Instructions

• Refrigerator: Keeps well for 3–4 days in an airtight container. Stir before serving and add more milk if needed.
• Batch prep: Make multiple jars at once for grab-and-go breakfasts through the week.
• Freezing: Not ideal due to texture changes.

  If you must freeze, thaw overnight in the fridge and stir in a bit of fresh milk.

• Toppings: Store crunchy toppings separately to keep them crisp.

Health Benefits

• Fiber-rich: Oats and pumpkin provide soluble and insoluble fiber to support digestion and steady energy.
• Plant-based omega-3s: Chia seeds deliver ALA, which supports heart health.
• Micronutrient boost: Pumpkin is packed with vitamin A, plus potassium and antioxidants.
• Protein support: Oats and chia offer plant protein; soy milk can bump the protein even more.
• Lower added sugar option: Sweetness is flexible—use less maple syrup or rely on fruit.

What Not to Do

• Don’t use pumpkin pie filling: It’s pre-sweetened and spiced, which can throw off the flavor and sweetness.
• Don’t use steel-cut oats: They won’t soften properly overnight without cooking.
• Don’t skip the salt: A tiny pinch enhances the pumpkin spice and overall flavor.
• Don’t overdo the chia: More isn’t better. Too much leads to a gummy, gel-like texture.
• Don’t add crunchy toppings too early: Nuts and granola go soggy if they sit overnight in the jar.

Recipe Variations

• Protein boost: Stir in 1 scoop of vanilla or unflavored vegan protein powder. Add an extra splash of milk to keep it creamy.
• Mocha pumpkin: Add 1–2 teaspoons of instant espresso powder for a coffee-kissed flavor.
• Apple-pumpkin pie: Fold in 1/3 cup finely diced apple and a touch more cinnamon.

  Great with walnuts.

• Chocolate swirl: Mix in 1 tablespoon cocoa powder and top with dark chocolate chips.
• Coconut cream: Use half coconut milk and half almond milk for extra richness; top with toasted coconut.
• Ginger-forward: Add 1/2 teaspoon grated fresh ginger for a bright, spicy kick.
• No-sugar: Skip the maple syrup and use mashed ripe banana or a few chopped dates for sweetness.

FAQ

Can I use quick oats?

Quick oats will work, but the texture will be softer and less chewy. If you prefer a heartier bite, stick with rolled oats.

How do I make it nut-free?

Use oat or soy milk and skip nut toppings. Pumpkin seeds and sunflower seeds add crunch without nuts.

Can I warm up overnight oats?

Yes.

Heat gently in a saucepan or microwave in 20–30 second bursts, stirring and adding a splash of milk until it’s warm and creamy.

What if I don’t have pumpkin pie spice?

Mix 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/8 teaspoon ginger, and a tiny pinch of clove. Adjust to taste.

How sweet should it be?

Start with 1 teaspoon of maple syrup and adjust after chilling. Toppings like banana or raisins can add natural sweetness too.

Can I make it gluten-free?

Yes.

Use certified gluten-free rolled oats and check labels on spices and plant milks to avoid cross-contamination.

Why are my oats too thick or too thin?

Too thick means too much chia or not enough liquid—stir in more milk. Too thin means not enough soaking time—chill longer, or add a small pinch of chia and let sit 10 minutes.

Is canned pumpkin the same as pumpkin puree?

Look for cans labeled “100% pumpkin” or “pumpkin puree.” Avoid “pumpkin pie filling,” which has added sugar and spices.

Can I double or triple the recipe?

Absolutely. Mix in a large bowl, portion into jars, and refrigerate.

Give each jar a quick stir before serving.

Final Thoughts

Vegan Pumpkin Spice Overnight Oats bring cozy fall flavor to your morning with almost no effort. The ingredients are simple, the texture is creamy, and the toppings keep it fun and flexible. Make a few jars on Sunday, and you’ve got wholesome breakfasts ready for the week.

It’s comfort food that still feels fresh, nourishing, and easy to love.