I love a good bowl of Pumpkin Pie Overnight Oats in the morning when it’s fall but the weather still feels like summer. This recipe is autumn in a healthy breakfast bowl; high in fiber, protein, and healthy fats. Make it cold or hot, both options included!
Healthy Pumpkin Pie Overnight Oats
I don’t know about you, but as soon as that first leaf hits the ground, I am full on fall mode! I want all the pumpkin lattes, the apple pies, the chai flavored sweets, and more. It’s easy to get carries away with the sweets am I right? Let me show you how to celebrate the fall season with a healthy vegan breakfast: pumpkin pie overnight oats.
Oats are such a nutritious grain to have for breakfast. Oats are high in fiber, which will keep you full until lunch time, reduce constipation, and regulate blood sugar! I also used pumpkin puree as the fruit (yes, it is a fruit!), cashew butter and pumpkin seeds for extra protein and healthy fat. This recipe is balanced, nourishing, and absolutely delicious!
- Easy grab-n-go breakfast: If you work from home, just scoop it right out of the container and into a bowl to enjoy. If you travel to get to work, place it in mason jars or Tupperware the night before so it’s ready to grab and go!
- Healthy vegan breakfast: A very balanced breakfast with fiber, healthy fats, proteins, and a ton of micronutrients. Fun fact: pumpkin is rich immune boosting nutrients such as vitamin C, E, A, and antioxidants.
- 10 minutes or LESS to make: Seriously so easy to prepare, just pour everything in a mixing bowl, mix well and wait!
- Festive: The perfect way to celebrate autumn in a healthy and nourishing way.
- Versatile: Want to make it hot? Yes, can do! Try cooking it on the stove top or baking it in the oven for a cozier breakfast.
Tips & Substitutes:
- Oats: Rolled oats are the best to use for this recipe. I love using Bakery on Main for certified gluten-free oats. I don’t recommend using any other type of oats for this recipe.
- Plant-based milks: I am a big fan of almond milk for this recipe but also recommend using soy milk for extra protein. Soy milk is higher in protein and is a great option for those that just did their morning workout. I advise against using oat milk or cashew milk for this specific recipe.
- Cashew butter: I love the mild flavor and creaminess of cashew butter and HIGHLY recommend you try it if you haven’t already. A great substitute for this would be almond butter or walnut butter.
- Sweetener: I love the flavor that maple syrup or brown sugar provide. You can also use regular sugar though! Trivia or stevia if you are watching your blood sugars.
Other Vegan Fall Recipes:Print
Pumpkin Pie Overnight Oats
- Total Time: 10
- Yield: 6 1x
- Diet: Vegan
I love a good bowl of Pumpkin Pie Overnight Oats in the morning when it’s fall but the weather still feels like summer. This recipe is autumn in a healthy breakfast bowl, high in fiber, protein, and healthy fats. Make it cold or hot, both options included!
- 2 1/2 cups rolled oats
- 1 1/2 cups pumpkin puree (unsweetened)
- 2 1/2 cups plant-based milk
- 1/4 cup cashew butter
- 1/4 cup maple syrup or brown sugar
- 2 tsp vanilla extract
- 2–3 tsp pumpkin pie seasoning
- Pumpkin seeds
- Bakery on Main Maple Vanilla Clusters
- Pumpkin Spread/butter
- Pumpkin Pie Spice
- Add all ingredients to a large sealable bowl. Mix well.
- Refrigerate overnight or for at least 3 hours.
- Serve, add toppings as desired, and enjoy!
- Use 3 cups of milk rather than 2 1/2.
- Add milk and oats to a pot and bring to a simmer.
- Once simmering, add the pumpkin puree, maple syrup, vanilla extract, and pumpkin seasoning.
- Cook on low heat for 3-4 minutes until oats are soft but not mushy.
- Once done, turn off the stove and add cashew butter and toppings.
*Good for up to 5 days in refrigerator.
- Prep Time: 10
- Category: Breakfast
- Method: No-cook
- Cuisine: breakfast
Keywords: vegan pumpkin oats, pumpkin pie overnight oats, pumpkin spice oatmeal