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

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

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

Method
 

  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.