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Pumpkin Spice Overnight Oats in a small glass jar.
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5 from 6 votes

Pumpkin Spice Overnight Oats [with Canned Pumpkin]

Indulge in the cozy charm of fall with this Pumpkin Spice Overnight Oats recipe-- A quick 5-minute prep that lets your fridge work its magic overnight. These oats are all about that luscious creaminess, thanks to the hearty, thick-cut oats + canned pumpkin. Plus, they're generously infused with warming spices, the earthy crunch of pecans, and a subtle hint of fragrant vanilla, reminiscent of your beloved pumpkin spice latte.
Prep Time5 minutes
Cook Time5 minutes
CHILL TIME:8 hours
Total Time10 minutes
Course: Breakfast, Brunch, Dessert, Snack
Keyword: breakfast, brunch, cinnamon, classic, creamy, dairy-free, easy, fall recipe, food, gluten-free, healthy, healthy bowl, homemade, indulge, oats, pecans, plant-based, pumpkin, pumpkin spice, recipe, snack, spices, sweets, traditional, vegan
Servings: 1 serving
Calories: 170kcal
Author: Shanika

Ingredients

OVERNIGHT OATS:

  • 1 cup organic rolled oats, GF-friendly if needed
  • ¼ cup organic 100% pumpkin puree (From the can, NOT pumpkin pie filling!)
  • 1 cup Almond milk (You can use your fave plant-based milk)
  • ¼ cup pure maple syrup (See Notes!)
  • 2 tsps vanilla extract
  • 1 tablespoon flaxseed meal (You can also use chia seeds instead if desired)
  • 1-2 teaspoon pumpkin pie spice

OPTIONAL TOPPINGS:

  • Your fave chopped nuts, toasted (I love using pecans)
  • Coconut whipped cream
  • Sprinkles of pumpkin spice or cinnamon
  • Vegan caramel sauce, drizzled
  • Pure maple syrup, drizzled

Instructions

WARM TOGETHER THE MILK + PUMPKIN PUREE:

  • In a medium saucepan on medium-high heat, add the milk and bring to a boil for 1-2 minutes. Remove the milk from heat and add in pumpkin puree and pumpkin spice, whisking together until combined. Let cool completely!

TO MAKE THE OVERNIGHT OATS:

  • Add all ingredients (including cooled pumpkin mixture) to a medium bowl, stirring with a spatula or wooden spoon until well combined.
  • Tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours).

ASSEMBLE:

  • To serve (hot or cold), add oats to a bowl or mason jar and top it with your favorite toasted nuts, coconut whipped cream, maple syrup, or caramel sauce, atop.
  • Bon Appetit!

Notes

  • STORAGE: Can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!
  • TOASTED NUTS: Add chopped pecans/walnuts to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
  • SWEETENER: Instead of maple syrup, you can sub with organic brown sugar, cane sugar, or coconut sugar (which can be added to pumpkin mixture on the stovetop and whisked until dissolved).
  • SERVING SIZE: This recipe makes one serving of overnight oats, however, to make more---simply double or triple ingredients. 

Nutrition

Calories: 170kcal | Carbohydrates: 32g | Protein: 2g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 170mg | Potassium: 195mg | Fiber: 2g | Sugar: 26g | Vitamin A: 4769IU | Vitamin C: 2mg | Calcium: 218mg | Iron: 1mg