Go Back
Pumpkin Pie Overnight Oats for Busy Mornings — Creamy Vegan Make-Ahead Jar Recipe Pinterest recipe pin

Pumpkin Pie Overnight Oats (Vegan, Gluten-Free)

Creamy pumpkin pie overnight oats made with rolled oats, pumpkin puree, warm-spiced maple milk, and chia for a make-ahead vegan, gluten-free breakfast that’s delicious cold or warmed.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 8 hours
Servings: 2 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats certified gluten-free if needed
  • 1/4 cup chia seeds
  • 1/2 cup canned pumpkin puree not pie filling
  • 1 1/4 cups unsweetened cashew milk divided
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pumpkin pie spice or 3/4 tsp cinnamon + 1/4 tsp ginger
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chopped walnuts or pumpkin seeds toasted (optional)
Optional toppings
  • 1 tablespoon almond butter optional
  • Fresh berries or sliced banana for serving optional

Equipment

  • 1 2 wide-mouth 16-ounce mason jars or airtight containers
  • 1 Small 2-quart saucepan
  • 1 Measuring cups and spoons
  • 1 Whisk or fork

Method
 

Prepare the spice-infused milk
  1. Pour 1/4 cup of the cashew milk into a small saucepan, add the maple syrup, pumpkin pie spice, and sea salt, and warm over low to medium-low until steaming and fragrant (about 2–3 minutes); remove from heat and stir in vanilla.
Combine the oats
  1. In a mixing bowl or directly in two 16-ounce jars, combine the rolled oats and chia seeds; add the pumpkin puree and the remaining 1 cup of cashew milk, then pour in the warmed spice-maple milk and stir or whisk until evenly combined.
  2. Seal the jars or cover the bowl and refrigerate for at least 6–8 hours or overnight; stir once before refrigerating if mixed in a bowl.
Serve
  1. In the morning, stir the oats and add a splash of milk if too thick; top with toasted walnuts or pumpkin seeds, a drizzle of almond butter, or fresh fruit. To warm, transfer a serving to a small saucepan and heat over low for 3–5 minutes, stirring and adding 1-2 tablespoons milk if needed.

Notes

Use old-fashioned rolled oats for best texture and certified gluten-free oats if needed. Warm the spices in a small amount of milk to deepen flavor. Store in airtight jars in the fridge for up to 3–4 days; add fresh toppings at serving time. Avoid freezing for best texture.