Can I make vegan pumpkin pie overnight oats without chia seeds?

Yes, you can definitely make vegan pumpkin pie overnight oats without chia seeds. While chia helps thicken the mixture and adds healthy omega-3 fats, you can substitute it with ground flaxseed, hemp hearts, or even a small scoop of nut butter for texture. If you remove the chia seeds completely, reduce the liquid slightly to prevent a runny consistency.

Are pumpkin pie overnight oats gluten-free?

Vegan pumpkin pie overnight oats can be gluten-free, but it depends on the oats you use. Regular oats are often processed in facilities with wheat, which can cause cross-contamination. To be safe, use certified gluten-free rolled oats. The rest of the ingredients—pumpkin puree, plant-based milk, maple syrup, and spices—are naturally gluten-free.

How long do vegan pumpkin pie overnight oats last in the fridge?

They last between 3 to 5 days in an airtight container in the fridge. For best flavor and texture, eat them within the first three days. After that, the oats may become overly soft and the pumpkin can start to taste muted. To extend freshness, store toppings like fruit and nuts separately and add them right before serving.

Can I use canned pumpkin or pumpkin puree?

Yes, both are excellent for this recipe. Just make sure to use 100% pure pumpkin, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices, which may throw off the balance of your vegan pumpkin pie overnight oats. Canned pumpkin is the easiest option and delivers consistent texture and flavor.

What kind of plant milk works best?

You can use any unsweetened plant-based milk, such as almond, oat, soy, or coconut milk. Each will slightly change the texture and taste of your vegan pumpkin pie overnight oats. Oat milk creates a creamier consistency, while almond milk keeps it light. Avoid flavored milks that could compete with the pumpkin and spice flavors.

Do they need to be eaten cold, or can I heat them up?

These oats are designed to be eaten cold, straight from the fridge. However, you can warm them up if you prefer a hot breakfast. Just microwave for 30–60 seconds in a microwave-safe jar or bowl. Add a splash of plant milk and stir well. The flavor remains rich and the texture becomes even creamier when heated.

Vegan Pumpkin Pie Overnight Oats: The Best Fall Breakfast Recipe

Name: Vegan Pumpkin Pie Overnight Oats
Prep time: 5 min
Total time: 6 h 5 min
Yield: 1 serving
Cuisine: Vegan
Ingredients: 1/2 cup rolled oats; 1/3 cup pumpkin puree (unsweetened); 1/2 cup unsweetened plant-based milk (almond, oat, or soy); 1 tablespoon chia seeds; 1 tablespoon maple syrup; 1/2 teaspoon pumpkin pie spice; 1/4 teaspoon vanilla extract; Pinch of salt

Description

Creamy, flavorful, and nutrient-packed, these vegan pumpkin pie overnight oats combine wholesome ingredients with warm fall spices. A perfect meal prep breakfast for cozy mornings.

Ingredients

Scale

½ cup rolled oats
⅓ cup pumpkin puree (unsweetened)
½ cup unsweetened plant-based milk (almond, oat, or soy)
1 tablespoon chia seeds
1 tablespoon maple syrup
½ teaspoon pumpkin pie spice
¼ teaspoon vanilla extract
Pinch of salt

Optional toppings:

Coconut yogurt
Chopped pecans or walnuts
Dried cranberries
Almond or cashew butter
Coconut whipped cream

Instructions

In a jar or airtight container, combine rolled oats, pumpkin puree, and plant-based milk.
Add in chia seeds, maple syrup, pumpkin pie spice, vanilla extract, and salt.
Stir well until fully combined.
Seal the container and refrigerate for at least 6 hours or overnight.
Before serving, stir the oats and adjust texture with a splash of milk if needed.
Add your favorite toppings and enjoy cold or warm.

Notes

For a thicker texture, use full-fat oat or coconut milk.
Make it gluten-free by using certified gluten-free oats.
Adjust sweetness to taste by adding more or less maple syrup.
Best consumed within 3 to 5 days of preparation.
You can warm the oats before eating by microwaving for 30–60 seconds and stirring in extra milk.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Breakfast
Method: No-Cook
Cuisine: American

Nutrition

Calories: 290 kcal
Sugar: 7 g
Sodium: 120 mg
Fat: 10 g
Carbohydrates: 37 g
Fiber: 8 g
Protein: 6 g

Keywords: vegan pumpkin pie overnight oats, pumpkin overnight oats, fall breakfast, plant-based breakfast, healthy vegan oats, dairy-free oats, pumpkin spice oats, easy vegan meal prep