Go Back
Pumpkin Overnight Oats — Vegan, Gluten-Free Breakfast Ready in the Morning Pinterest recipe pin

Pumpkin Overnight Oats (Vegan, Gluten-Free)

Creamy pumpkin overnight oats made with rolled oats, chia, and warm spice—vegan, gluten-free, and ready for an easy grab-and-go or gently warmed breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 8 hours
Servings: 2 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats gluten-free if needed
  • 1/2 cup canned pumpkin puree 100% pumpkin
  • 1 1/4 cups unsweetened cashew or almond milk divided
  • 2 tablespoons chia seeds
  • 1 tablespoon pure maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons plain plant-based yogurt or 1 tablespoon almond butter optional for creaminess
  • Pinch of fine salt
Toppings
  • 2 tablespoons chopped toasted pecans or walnuts optional
  • 1 small banana sliced (optional)

Equipment

  • 1 Two 12-ounce mason jars with lids
  • 1 Measuring cups and spoons
  • 1 Small whisk or fork

Method
 

Prepare the base
  1. In a medium bowl or 12-ounce jar, whisk together 1/2 cup pumpkin puree, 1 cup rolled oats, 2 tablespoons chia seeds, 1 tablespoon maple syrup, 1 teaspoon pumpkin pie spice, 1/4 teaspoon vanilla, and a pinch of salt.
  2. Pour 1 cup of unsweetened plant milk into the mixture and whisk until combined; if using plant yogurt or almond butter, whisk it in now.
  3. Let the mixture rest at room temperature for 10 minutes, then stir again to distribute moisture evenly.
Chill and serve
  1. Screw the lid on the jar and refrigerate for at least 6 to 8 hours or overnight (about 8 hours recommended).
  2. To serve cold, stir the oats and add a splash of the remaining 1/4 cup milk if too firm; top with chopped pecans and sliced banana if desired.
  3. To serve warm, transfer to a microwave-safe bowl or remove metal lid and microwave the jar on medium power for 45–60 seconds, stirring halfway; or warm in a small saucepan over low heat for 2–3 minutes, adding a splash of milk if needed.

Notes

Use rolled oats (not instant) for the best texture; chia seeds help prevent watery separation overnight. Store in airtight jars in the fridge for up to 4 days and stir in a little milk if the oats thicken. Avoid freezing; thawed oats become grainy.