Pumpkin Pie Overnight Oats (Vegan)

Pumpkin Pie Overnight Oats is a healthy plant-based breakfast made with my homemade pumpkin butter, oat milk, chia and spices, refrigerated overnight and topped with banana and nuts/seeds. No cooking required!

Pumpkin Pie Overnight Oats

I’ve been eating overnight oats in a jar for years. They are such an easy breakfast that you can make the night before and eat on a busy weekday or bring to work. These Pumpkin Pie Overnight Oats are the perfect breakfast for fall. To make these oats, I whipped up a batch of pumpkin butter (AKA pumpkin heaven on a spoon) and stirred it into my oats along with chia, bananas, and nuts. I’m obsessed and will be enjoying these pumpkin overnight oats all season!

Are overnight oats healthy?

Yes, these pumpkin pie overnight oats are healthy. One serving delivers a breakfast under 300 calories with ten grams each of protein and fiber.

Can you make overnight oats in advance?

Overnight oats are perfect for meal prep because you must make them the night before. They will last for up to four days in the refrigerator, so make a big batch and enjoy them all week. They’re great for those busy weekdays when you’re on the run.

How to make overnight oats

1. Start with pumpkin butter (See my easy homemade recipe.). If you prefer to buy it, use a bit less as store-bought pumpkin butter has more sugar.
2. Grab a jar or small glass container, like a Pyrex with a fitted lid, and mix all the base ingredients.
3. Refrigerate overnight.
4. The next morning, add your toppings (I usually add fresh fruit, nuts, and/or seeds.) and enjoy.

Variations:

• If you like your oats thicker, use half the milk.
• Swap pumpkin butter for apple butter.
• If you want to make these pumpkin overnight oats without chia seeds, use flax seeds instead.
• You can use a plastic container instead of a mason jar if you prefer – just make sure that the container can hold up to two cups.

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