Pumpkin Pie Overnight Oats

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Close up shot of a jar of pumpkin overnight oats topped with coconut yogurt and candied pecans

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!

Maple syrup, vanilla, pumpkin pie spice, almond butter, chia seeds, coconut yogurt, oats, pumpkin purée, pecans, and almond milk

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.

Pouring almond milk into a bowl of pumpkin purée, almond butter, pumpkin pie spice, and chia seeds

Next come the rolled oats for a fiber-rich base that makes these totally breakfast-worthy!

Pouring rolled oats into a bowl of pumpkin purée, almond milk, and other wet ingredients

Divide the mixture between jars and set them in the refrigerator to let the oats soak up all the pumpkin-y goodness.

Bowl and jars of pumpkin overnight oats

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”).

Wooden spoon holding candied pecans

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

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!

Two jars of pumpkin overnight oats topped with coconut yogurt and candied pecans

Pumpkin Pie Overnight Oats

The creamy, delicious flavors of pumpkin pie infused into wholesome overnight oats. Naturally sweet, subtly spiced, fiber-rich, and SO delicious!
Author Minimalist Baker
Two jars of pumpkin pie overnight oats
4.90 from 29 votes
Prep Time 6 hours 15 minutes
Cook Time 5 minutes
Total Time 6 hours 20 minutes
Servings 2 (Servings)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3 Days



  • 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.



*Looking for ways to use up the remaining can of pumpkin purée? Try our Pumpkin Baked Oatmeal, 1-Pot Pumpkin Black Bean Soup, Easy Pumpkin Spice Latte, or Cranberry Pumpkin Steel Cut Oats.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 449 Carbohydrates: 45.6 g Protein: 8.5 g Fat: 27.7 g Saturated Fat: 2.5 g Polyunsaturated Fat: 8.8 g Monounsaturated Fat: 14.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 52 mg Potassium: 376 mg Fiber: 9.9 g Sugar: 19.9 g Vitamin A: 6274 IU Vitamin C: 1.7 mg Calcium: 254 mg Iron: 3.7 mg

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My Rating:

  1. Bailey says

    The pumpkin pie overnight oats were DELICOUS!! Followed the directions step by step, except I did one recipe/ jar. Now I’m spiraling a little bit thinking I may have stuffed 898 calories worth of oats into one jar ☹️ Is there any chance the nutrition information is off?! The portion size felt great but the nutrition is really making me nervous lol

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bailey, the nutrition includes the pecan topping and it looks accurate to us! If you’ve added only the oat mixture to the jars, you could use less of the topping, but trust your own hunger signals :)

  2. VICKY says

    So gald I wihped this together last night, it was like desert for breakfast! I used cocojjune yogurt which is super creamy, and the candied pecans where the needed crunch! Perfect way to use up my fall leftover can of pumpkin pure

  3. Sarah says

    This is SO GOOD! I didn’t have pecans, but I sprinkled a few pepitas on top for crunch. I went with the maple syrup option for sweetness. Thank you for the recipe!

  4. Tori says

    Every time I decide to try something different for breakfast, I ALWAYS come back to this recipe. It is pretty close to perfection, imo. I mix in vanilla cashew yogurt and typically top with raw pecans since I’m trying to watch my sugar intake. I send this recipe to anyone who will listen to me rant about how good it is!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad you enjoyed these overnight oats, Tori. Thanks for the lovely review!

    • Beth says

      I made this recipe, the decadent chocolate overnight oats & the carrot cake overnight oats. They are all equally scrumptious and so easy. Also really great for the single vegan in the household so I don’t have to make a carrot or chocolate cake or pumpkin pie to get that flavor. These work great as desserts as well.

  5. Megan says

    I’d been thinking for a while it’d be a good idea to add oats to my usual breakfast, just wasn’t excited about it in the slightest though, they just seem so bland and ugh. Minimalist Baker recipes are always solid though so I decided to try these – now I’m on my third week in a row of this recipe for breakfast. They’re quick to assemble, filling and so tasty. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review, Megan. So glad to hear you’re enjoying this recipe!

  6. Melissa says

    On weekday mornings I basically live off of either prepped overnight oats or chia puddings. I LOVE this recipe. It has so much flavor and is very filling, but its not too sweet! Its a great way to start the day!

  7. Lena says

    I’ve been making this for three days in a row now and I’m loving it!
    You can’t get pumpkin purée in Germany (or fresh pumpkin at this time of the year that matter) – so I cooked Store bought frozen pumpkin and mashed it.
    It reminds me so much of my year as a foreign exchange student in the US and thanksgiving. So thanks for bringing back those memories simply through smell and taste :)

  8. Ariana says

    This is so so so good!! I’ve made this like 4 times so far. Didn’t have almond butter so I went without it. Topped with Greek yogurt and granola. Perfect college kid prep breakfast.

  9. Sky says

    Really enjoyed this, have had it 3 times this week already. I skipped the yogurt because I didn’t have any and just topped with store bought candied pecans- Thanks

  10. Tari says

    So delicious! I can eat dairy, so I used a combo of milk, yogurt & kefir to soak oats. I mixed everything but the oats to combine mixture and OMG, I could just eat that. Ha, I did add the oats though. This time I made the pecans and they are such a yummy addition. Thanks again for a fabulous recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re thrilled to hear you enjoyed it so much, Tari! Thank you for the lovely review and for sharing your modifications! xo

  11. A O says

    This recipe is great. Have made 2 double batches, a double batch lasts me the weekdays and it’s great with yogurt. I haven’t made the candied pecans yet, but even the oats by themselves are So yummy! There’s really good flavor. I did add extra pumpkin pie spice, though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks so much for the lovely review! So glad you enjoy the oats!

  12. Alyson M says

    This was so yummy! Tasted so decadent mixed with Greek yogurt! I topped with maple roasted almonds. Definitely making again. Making your baked pumpkin oats with my left over pumpkin purée. Yum!

  13. Amy says

    I’m not a vegan but I do love a lot of vegan recipes just to switch up the food I eat. I used just 1tsp of pumpkin pie spice in the mixture because I like my pumpkin pie a bit lighter.

    This recipe DOES taste like pumpkin pie! I added greek yogurt on top. A note, I found the pecans a bit spicy when eaten on their own..but when they are on top of yogurt with all the other flavors it was perfect! I also drizzled a bit of maple syrup on top.

    Forgot to take a picture because I was just TOO excited to eat it. So so good. Going to make this again next week!

  14. Laura says

    Yummy! Great way to use up a can of pumpkin. I did not do the pecan topping because I did not have pecans…and I’m lazy. Was delicious without the topping but I’m sure it would be better with it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it even without the pecans! Thank you for the lovely review, Laura! xo

  15. Emily says

    I ended up making this with steel cut oats for a more complete grain, and more bite. It worked well but I did need some additional milk, which I added in the morning after it sat overnight.

    I feel some salt is needed to season the oats so I stirred that in as well. Next time I’ll add it up front. I’ll probably start with 1/4 tsp.

    Tasty fall breakfast!

  16. Alicia says

    I used canned squash instead of pumpkin and it was yummy probably because of the pumpkin spices. I will definitely use this recipe again !
    QUESTION: can this be heated after it’s done sitting in the refrigerator? Seems it would be more cozy to eat warm .

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! Thank you for sharing, Alicia! You can definitely heat it up, but you may want to add a little more dairy-free milk. Hope that helps!

  17. Dominique says

    This we delicious. I made this recipe for one person and it came out great. I used peanut butter instead of almond butter because that is what I had. I did not make the topping, instead I just added toasted almond slices, chopped apple, and a little bit of almond milk yogurt right before I sat down to eat it. Really satisfying. Thank you!

  18. Luke Hughett says

    This looks like something my daughter would love. But she’s allergic to tree nuts. Any replacement suggestions for the candied pecans?

  19. Taylor says

    Love your recipes so much!!! I make them all the time! If I google a recipe, I will always choose yours over others because I know yours will always turn out delicious!! Making this now for my toddler and I for tomorrow’s breakfast. Nothing better than waking up to premade breakfast, especially with an impatient, hungry little kid!! I’m out of pecans (threw away a ton of stuff cuz I had meal worms. Ugh lol) anyway, using walnuts. Fingers crossed. I already tasted the oat mixture and it’s so delicious, I can’t wait for morning so I can eat it!! I’ll be back with an update. Feel free to let me know what you think of the walnut idea if you see this before I’m back 🙂

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for your kind words, Taylor! We think walnuts would be nice! P.s. fridge space is always tight, but we’ve found keeping nuts/seeds in the fridge can help keep any bugs away and prevent rancidity too. Hope that tip is helpful! xo

      • Taylor says

        Yes, the walnuts turned out delicious!!! And yes, fridge space is tight when you’re making minimalist baker recipes every day (that makes both of us 🤣) but that’s a very helpful tip!! Thank you! ❤️🙏🏼

  20. PO says

    Delicious and easy recipe. My DIL txt me the recipe link. We enjoy sharing many MB recipes. Made 4 small snack size glasses rather than 2 jars. Will make again. Tagged MB on IG with a photo capturing this recipe (puttprincess).

  21. Y’Alexia Robinson says

    Love, Love, Love this!!! I am so excited to try the pumpkin spice treat with my friends. Very well explained on items needed and how to successfully complete recipe. I would like to know can there be a substitute for chi seeds?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad to hear it, Y’Alexia! You could sub ground flax seeds or leave out the chia and use slightly less liquid.

  22. Jessa says

    Yummo! A perfect early fall breakfast. I added flaxseed, hemp, and more oats. This recipe came around juuust as I was tiring of my go to overnight oats. Thank you for the great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dawn, 1/2 cup is correct, but it may seem liquidy before it thickens overnight. Let us know how you like it!

      • Dawn says

        Thanks for replying! I went ahead and used 1 cup of oats and it still turned out really good. I just had to add a little more almond milk when I ate it. Next time I’ll just use 1/2 cup :) I love overnight oats, and this recipe was really delicious and easy to make.

  23. Amaranthine says

    I love recipes full of flavor but I feel this one is just overwhelming with the pumpkin pie spice. If I’d make it again, I’d reduce the amount of spice in the oats and pecans.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amaranthine, sorry to hear that was your experience! May we ask what brand of pumpkin pie spice you were using?

  24. Kes says

    Wow the look of this is so so tempting, and now I want the parfait-like glasses you are using because that shows off the whole of the ingredients wonderfully. Is there a source for these ‘glasses’ ? and do they have lids?