Pumpkin Pie Overnight Oats

3.92 from 239 votes

Have pumpkin pie for breakfast with this healthy pumpkin pie overnight oats recipe. It's fast, easy, vegan, gluten-free and delicious!

Prep Time5

Soak Time8

Total Time8 5

Course: Breakfast

Cuisine: American

Keyword: pumpkin pie overnight oats

Servings:

½ cup old fashioned rolled oats
½ cup almond milk
½ teaspoon pumpkin pie spice
¼ cup canned pumpkin or homemade pumpkin puree not pumpkin pie filling
½ Tablespoon chia seeds
1 Tablespoon maple syrup
pinch of sea salt
optional: 1/2 scoop protein powder or 1/4 cup plain Greek yogurt for added protein
toppings: pecans, hemp seeds, pepitas, nut butter, coconut whip cream, dried cranberries and granola

Combine all ingredients in a bowl except toppings and stir together. If you're using Greek yogurt or protein powder, add that in now.
Cover and place in the fridge overnight. If you’re in a rush you can shorten the soak time to 2-4 hours.
The next morning (or when ready to eat), remove lid and give oats a big stir. If they seem too thick you can add a little more milk to loosen the mixture. Add any toppings you’d like and enjoy! For this version I added pecans, coconut whipped cream and a sprinkle of cinnamon.

Maple syrup: Honey or another natural liquid sweetener will work here as well. If you want to reduce the sugar in this recipe, feel free to use a sugar alternative like stevia or monk fruit.