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Pumpkin Overnight Oats

Creamy, cozy, and perfect for fall, these Pumpkin Overnight Oats are packed with fiber, plant-based protein, and warm spices. An easy make-ahead breakfast that tastes like pumpkin pie in a jar.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Soup
Cuisine: Indian
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 0.5 cup Rolled oats Use old-fashioned oats for best texture.
  • 0.33 cup Pumpkin puree Use 100% pure pumpkin, not pie filling.
  • 1 tbsp Chia seeds or ground flaxseed Adds thickness, fiber, and omega-3s.
  • 0.75 cup Plant-based milk Almond, oat, soy, or coconut milk works well.
  • 1 tsp Maple syrup Adjust to taste for sweetness.
  • 0.5 tsp Pumpkin pie spice A mix of cinnamon, nutmeg, ginger, and cloves.
  • 0.25 tsp Vanilla extract
  • 1 pinch Salt
  • Optional toppings Pecans, coconut flakes, raisins, nut butter, yogurt

Method
 

  1. In a jar or container, combine the oats, pumpkin puree, chia or flax seeds, maple syrup, pumpkin pie spice, vanilla, and salt.
  2. Pour in the plant-based milk and stir thoroughly to combine all ingredients. Make sure there are no dry oats at the bottom.
  3. Seal and refrigerate for at least 4 hours or overnight. The oats will absorb the liquid and become soft and creamy.
  4. In the morning, stir well. Add a splash of milk if the oats are too thick for your liking.
  5. Top with your favorite toppings such as pecans, nut butter, or a swirl of vegan yogurt before serving.

Notes

• This recipe is ideal for meal prep — make multiple jars for the week.
• Use gluten-free certified oats if needed.
• Add mashed banana for natural sweetness and creaminess.
• For a warm version, microwave for 30–45 seconds before serving.
• Store in the fridge for up to 5 days. Add toppings just before eating.