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pumpkin pie overnight oats oats

Pumpkin Pie Overnight Oats

  • Author: Anna Rios
  • Prep Time: 10
  • 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
  • 23 tsp pumpkin pie seasoning


  • Pumpkin seeds
  • Bakery on Main Maple Vanilla Clusters
  • Pumpkin Spread/butter
  • Pumpkin Pie Spice



  1. Add all ingredients to a large sealable bowl. Mix well.
  2. Refrigerate overnight or for at least 3 hours.
  3. Serve, add toppings as desired, and enjoy!


Hot oats:


  1. Use 3 cups of milk rather than 2 1/2. 
  2. Add milk and oats to a pot and bring to a simmer.
  3. Once simmering, add the pumpkin puree, maple syrup, vanilla extract, and pumpkin seasoning.
  4. Cook on low heat for 3-4 minutes until oats are soft but not mushy.
  5. Once done, turn off the stove and add cashew butter and toppings.


*Good for up to 5 days in refrigerator. 

  • Category: Breakfast
  • Method: No-cook
  • Cuisine: breakfast

Keywords: vegan pumpkin oats, pumpkin pie overnight oats, pumpkin spice oatmeal