This Vegan Pumpkin Pie Overnight Oats recipe is a healthy Thanksgiving breakfast or dessert. Simply made with pumpkin puree, pumpkin pie spice, almond milk, oats and maple syrup.
If you enjoy Thanksgiving leftovers as much as I do, you may find yourself craving pumpkin pie for breakfast. Don’t worry, this is a perfectly normal sensation.
There’s a couple options to satisfy this craving. You can go for that leftover slice of pumpkin pie and you probably deserve it. But if you want a healthier, guilt-free option, then make yourself Vegan Pumpkin Pie Overnight Oats.
Overnight oats are a favorite of mine when I remember to make them. They allow for creative combinations like PB&J, chocolate strawberry, and of course pumpkin pie during the holiday season.
Plan ahead for a healthy Thanksgiving themed breakfast/dessert. Simply combine the ingredients in a mason jar or container and chill overnight. Then wake up to wholesome, vegan pumpkin pie overnight oats.
How do these Pumpkin Pie Overnight Oats taste like pumpkin pie, while being vegan and healthy, you ask? They start with a couple key ingredients found in pumpkin pie–pumpkin puree and pumpkin pie spice.
Then simply combine with almond milk and old fashioned oats. Real maple syrup adds sweetness without process sugars. No crust needed in these Vegan Pumpkin Pie Overnight Oats that will have you excited for fall season.
More vegan overnight oats recipes you might like:
- Vegan Peanut Butter and Jelly Overnight Oats
- Apricot Almond Butter Overnight Oats
- Chocolate Strawberry Overnight Oats
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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Vegan Pumpkin Pie Overnight Oats
- 1 ¼ cups almond milk, unsweetened
- ¾ cup canned pumpkin puree
- 4 tablespoons real maple syrup
- ½ teaspoon pumpkin pie spice
- 1 ¾ cups old fashioned oats
- Place almond milk, pumpkin puree, maple syrup and pumpkin pie spice in a 32-ounce mason jar or large container. Seal and shake well to combine. If using a container mix well with a whisk. Add oats and stir to evenly combine.
- Seal and refrigerate overnight or until oats are softened. Enjoy within 3 or 4 days, may heat before serving if desired.
I LOVE this recipe!!!! The kids loved it also. They have no idea it’s so healthy, lol! I replaced the maple syrup with monkfruit sweetener. I also added a little more milk, although I used old fashioned oats. It was topped with slices of banana. This will definitely become a “go-to” overnight oatmeal for all seasons, especially the warmer months because that’s when I enjoy overnight oatmeal the most. I must agree that this overnight pumpkin oatmeal is perfect for ANY season, ANY time of the year.
Can you substitute for steel-cut oats? If so, is the process different?
That’s a great question Tammy! Since the recipe doesn’t use quick cooking oats I think steel cut should be fine. Especially since they are soaked overnight. The liquid ratio might need to change a bit. Will have to test it out. Thanks.
Does using sugar free Maple syrup affect the recipe at all?
That’s a great option and don’t think it would affect it in any way. Thanks!
Amazing! I’m a big fan of pumpkin pie and can now eat this without feeling guilty!!!
Love making overnight oats for breakfast options. I’ve never tried a pumpkin pie version. Excited to try!
Karen Tedesco says
Absolutely LOVE that I can get all the pleasure of pumpkin pie without tons of sugar. Bonus that it’s perfect for breakfast!
This is a great idea for a quick and healthy breakfast. I’ve made overnight oatmeal breakfasts in a jar, but it’s been awhile. Sounds good!
Farrukh Aziz says
This recipe makes an absolutely fantastic breakfast! It’s so easy to make, yet so delicious. These oats are definitely my favorite Thanksgiving breakfast!
Overnight oats are one of my favorite breakfasts, this one tastes just like a big slice of pumpkin pie. I love it!
[email protected] says
I have to disagree with you. You said this is a good Thanksgiving breakfast. I’m sorry, but I think it should be a breakfast option all year long. There’s no reason to limit delicious pumpkin pie flavors to just the Fall. I keep a stash of pumpkin in my pantry for just such recipes. This is a definite keeper.
Haha I have to agree with you as well. I like you idea of keeping a pumpkin stash just for occasions like this. Thanks for the comment!
Thanks for sharing! Does it keep long?
That’s a great question. It’ll last a few days in the fridge. But probably will get mushy. I’d suggest just making what you plan to eat the next day.
This looks os good! What a great breakfast meal prep for fall!
Kathy Richmond-Schultz says
This is so easy and very tasty. I had it for breakfast and later as a snack.
Hannah Flack says
Breakfast for dinner is always fun with the kids and we do pizza a lot too. They are getting to be the age that I can allow them to use the cook top, it makes cooking/baking fun!
Susan R says
can I use the hearty traditional steel cut oats that need to cook for 30 minutes instead of the old fashioned oats for this recipe of pumpkin pie overnight oats?
I’ve never tried that but I assume so. If anything you may need to add more liquid and let it soak longer.