Friends, you won’t believe how much these creamy overnight oats taste like actual pumpkin pie. It’s nuts! Oh, and there are actual nuts — candied pecans on top, which add a crunch that simulates crust. Swoon! And in place of whipped cream? Yogurt, naturally. Plus, these vibrant oats are naturally sweetened, subtly spiced, and incredibly satisfying. Let us show you how it’s done!
How to Make Pumpkin Pie Overnight Oats
These dreamy, plant-based beauties start with mixing almond milk with pumpkin purée, pumpkin pie spice, and vanilla for classic pie flavors.
Almond butter adds a protein boost, chia seeds add thickness and omega 3s, and maple syrup adds the perfect amount of sweetness.
Next come the rolled oats for a fiber-rich base that makes these totally breakfast-worthy!
Divide the mixture between jars and set them in the refrigerator to let the oats soak up all the pumpkin-y goodness.
When the oats have thickened, complete the pumpkin pie feel with spoonfuls of coconut yogurt (the “whipped cream”) and 5-minute pan-cooked candied pecans (the “crust”).
We hope you LOVE these pumpkin overnight oats! They’re:
& Taste like pumpkin pie!
They’re the perfect make-ahead snack or breakfast to enjoy for fall and beyond!
More Pumpkin Recipes for Fall
- 1-Bowl Pumpkin Pie (Vegan + GF)
- Cranberry Pumpkin Steel Cut Oats
- 1-Pot Pumpkin Black Bean Soup
- Easy Pumpkin Spice Latte
- Pumpkin Baked Oatmeal
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Pumpkin Pie Overnight Oats
- 1/2 cup unsweetened plain almond milk (or sub other neutral dairy-free milk)
- 1/2 cup pumpkin purée (unsweetened)
- 1 Tbsp creamy unsalted almond butter (or cashew butter)
- 1 Tbsp chia seeds
- 1 ½ Tbsp maple syrup
- 3/4 – 1 ¼ tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 cup rolled oats (certified gluten-free as needed)
- 1/2 cup raw pecans, roughly chopped
- 1 Tbsp maple syrup
- 1 tsp pumpkin pie spice
- 1/4 cup plain or vanilla coconut yogurt (optional // we prefer Culina)
- OATS: To a small bowl add almond milk, pumpkin purée, almond butter, chia seeds, maple syrup, pumpkin pie spice, and vanilla and stir with a spoon to combine. Add oats and stir a few more times.
- Get two small mason jars or small bowls with lids, and divide the oats equally between them. Then press the oats down with a spoon to ensure all oats have been moistened and are immersed in liquid. Cover securely with lids or seal and set in the refrigerator overnight (or for at least 6 hours) to set/soak.
- CANDIED PECANS: Add roughly chopped pecans to a nonstick skillet over medium-low heat and toast them, stirring occasionally, for about 3 minutes. You should be able to smell the pecans slightly when they’ve gotten toasty! Turn the heat down to low, add the maple syrup, and mix quickly to evenly coat the pecans. Spread them out so they are not in any large clumps, then add the pumpkin pie spice and mix once more. Remove from heat and let cool completely. Store in an airtight container.
- The next day, open your oats and top with the candied pecans and coconut yogurt. Enjoy!
- Overnight oats will keep in the refrigerator for 2-3 days, though best within the first 12-24 hours in our experience. Not freezer friendly.