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Pumpkin Spice Overnight Oats
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5 from 6 votes

Pumpkin Spice Overnight Oats

Pumpkin Spice Overnight Oats----Vegan, Gluten-free, and only takes 5 minutes to whip together while you allow the refrigerator do the rest overnight. This recipe boasts of it’s creaminess, thickness from the thickly cut oats used, and generous Fall flavors which reminds you of the traditional pumpkin spice latte.
Course Breakfast, Brunch
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, soft, spices, sweets, traditional, vegan
Prep Time 5 minutes
Chill Time: 8 hours
Servings 2 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 1 cup Rolled oats, gluten-free (I use Bob's Red Mill)
  • 1/4 cup pumpkin puree (From the can, NOT pumpkin pie filling!)
  • 1 cup Almond milk (I use Califia Farms)
  • 2 Tbsps Agave (See Notes!)
  • 1-2 tsps vanilla extract
  • 1 Tbsp flaxseed meal
  • 1 Tbsp pumpkin pie spice (For Homemade version, See Notes!)

Toppings:

  • handful of chopped toasted pecans (See Notes!)
  • CocoWhip!

Instructions

  • 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 stir in pumpkin puree and spices, whisking until well combined. Let cool.
  • Add all ingredients (including pumpkin mixture form saucepan) to a medium bowl, stirring until well combined.
  • Tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours).
  • To serve (hot or cold), add oatmeal to individual bowls or jars and top with CocoWhip and chopped pecans.
  • Bon Appetit!

Notes

  • PUMPKIN SPICE BLEND: Mix together 1 Tbsp cinnamon, 1 tsp nutmeg, 1 tsp ground ginger, + 1/4 tsp ground cloves. Add a 1/2 tsp of all spice for extra flavor.
  • STORAGE: Can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!
  • TOASTED NUTS: Add chopped pecans 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 Agave, you can simply use pure maple syrup.