Pumpkin Overnight Oats

Ingredient notes

This recipe comes together with a handful of simple ingredients. See below for my recommendations and suggested substitutions.

• Old fashioned oats: Use old-fashioned or rolled oats for the best texture. They soak up the liquid without getting too mushy, unlike quick oats or steel cut oats.
• Coconut milk: You can use any dairy-free milk but canned coconut milk is my top choice due to its thickness and creaminess. Other good choices include oat milk, almond milk, or soy milk.
• Pumpkin puree: Make sure you use canned pure pumpkin puree and not pumpkin pie filling, which has added sugar. Look for it in the baking aisle.
• Maple syrup: A drizzle of maple syrup adds the perfect touch of autumn sweetness! Honey or agave syrup can be used as a substitute.
• Pumpkin pie spice: This is a must! Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, cloves. It's warm, nutty, with a hint of sweetness.
• Chopped pecans: I love topping my fall overnight oats with pecans but feel free to use your favorite nuts or seeds like almonds, walnuts, pepitas, or chia seeds. For the freshest taste, I suggest buying nuts and seeds in the bulk section of your grocery store or on Thrive Market. (Get 30% off your first box when you use my affiliate link!)

How to make pumpkin spice overnight oats

This is a quick overview of the vegan peanut sauce recipe. For measurements and detailed directions, jump down to the recipe card.

1. Stir oats, coconut milk, pumpkin puree, maple syrup, and pumpkin pie spice together in a medium sized bowl until well combined.
2. Taste and add more maple syrup or pumpkin spice, if you want it sweeter or more aromatic.
3. Let the mixture sit for about 5–10 minutes, then stir again to help the oats absorb the liquid evenly.
4. Cover tightly before placing in the refrigerator for at least 6 hours.

Storage tips

Make sure all the oats are fully covered so they soften properly. Once everything looks good, cover your container tightly and pop it in the fridge.

When you’re ready to enjoy them, just give the oats another quick stir. If they’ve thickened up a bit, you can splash in some extra non-dairy milk to loosen them up.

They’ll stay fresh in the fridge for about 3–5 days! For the best texture, hold off on adding any crunchy toppings until right before serving.

Related recipes

Want more quick and easy breakfasts? Try my vegan pancakes, vegan waffles, vegan french toast, vegan baked pumpkin oatmeal, or vegan pumpkin banana bread. Don't forget to pair it with a warm vegan pumpkin spice latte!