Pumpkin Pie Overnight Oats - Vegan and Gluten-Free!
Pumpkin pie for breakfast! YAAASSSS!!!
Okay, not exactly, but close. Pumpkin spice mania is in full swing and those two words (pumpkin spice) always makes me crave my favorite pie. But I’m a traditionalist; therefore, I only eat it on or about the fourth Thursday of November. But that doesn’t stop me from finding creative ways to get that savory, earthy, mouthwatering flavor in other foods. Cue the overnight oats that taste like pumpkin pie.
What do you do when you have half of a can of pumpkin left over from another recipe that was a fail? You add it to healthy rolled oats and mix it up with cinnamon, nutmeg, cloves, maple syrup, almond milk, and pecan chips, then you let all of those ingredients get to know each other overnight.
While you’re sound asleep dreaming of pumpkin pie and oatmeal, all of the flavors in the pumpkin overnight oats get nice and cozy, so that you get to feel the same way in the morning while you're eating them.
I’m eating my second jar of pumpkin spice overnight oats as I write this, and I’m so blissed out that I’m having trouble concentrating on what I’m doing. I can’t keep my hands on the keyboard long enough to complete a paragraph because my hands keep migrating to the spoon.
This breakfast is truly as close to pumpkin pie as I’m going to get—until Thanksgiving. The spices, the pumpkin, and the pecans really mimic the taste of my favorite dessert. Heavenly and healthy. The best way to start the day.
If you love pumpkin pie, pumpkin spice, or pumpkin anything, you’re going to LOVE these overnight oats with pumpkin. Make them and come back and let me know what you think.
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Pumpkin Pie Overnight Oats – Vegan and Gluten Free!
Equipment
- 1 mason jar or bowl
Ingredients
- 1 cup of uncooked rolled oats – make sure they’re certified gluten-free if you can’t eat gluten
- 2 tablespoons of pumpkin puree
- 1 heaping tablespoon of pure maple syrup + 1 teaspoon
- ¼ teaspoon of pure vanilla extract
- ½ teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- 1/16 teaspoon of cloves
- Pinch of ground sea salt
- ¾ cups of almond milk
- ¼ cup of pecan chips
Instructions
- Put the oats, pumpkin, maple syrup, vanilla, spices, almond milk, and pecans in a 16 ounce Mason jar and stir until completely blended. Put the lid on and refrigerate overnight.
- Keep refrigerated for up to three days.
- Enjoy!
Notes
Nutrition
Beth says
This may be a silly question, but do you heat them up in the morning?
Linda Meyer says
Hi Beth! Not silly at all! You don't have to, but you can if you want a warm cereal.
Mel | avirtualvegan.com says
I love overnight oats and eat them a lot. I've never had pumpkin pie flavour though and I just so haooen to have some leftover pumpkin in the fridge! Perfect :O)
Linda Meyer says
I hope you try these, Melanie. If you like pumpkin pie then you'll love these.
Uma Srinivas says
Pumpkin flavor will bring the mood for breakfast! Looks delicious:)
Linda Meyer says
Yes it will! Thanks, Uma. 🙂
Amy Katz from Veggies Save The Day says
I love overnight oats! I will definitely need to try your recipe.
Linda Meyer says
Let me know what you think, Amy! 🙂
Tazim says
I've never had overnight oats before! This recipe is calling my name - pumpkin pie flavour for breakfast would be awesome!
Linda Meyer says
You should try them, they're such a great way to have a healthy breakfast that's ready to go in the morning.
veggiesdontbite says
We are all about the overnight oats in this house. And pumpkin pie flavor for fall is perfect! YUM!
Linda Meyer says
Thanks, Sophia!
Strength and Sunshine says
A simple classic breakfast!
Linda Meyer says
Yes it is!
Christine @ Run Plant Based says
This looks amazing, such a perfect fall treat and probably something I'd have for lunch. Thanks!
Linda Meyer says
Thank you, Christine! I had one for lunch and it was perfect. 🙂
gabbythose says
Love this! What a perfect breakfast for this time of year <3! x
Linda Meyer says
Thank you! I'm loving it, even on chilly mornings. 🙂