Pumpkin Pie Overnight Oats With Caramelized Pecans

Move over pumpkin pie. These Pumpkin Pie Overnight Oats got you beat! Rich, creamy, healthy, and naturally sweet, these pumpkin spice overnight oats are brimming with fall flavor and topped with caramelized pecans that taste just like crunchy pumpkin pie crust. Eat warm or cold, for breakfast, dessert, or a snack, this is an overnight oats recipe that's vegan, gluten-free, refined sugar-free, low fat, low calorie, high protein and high fiber!

Ooh la la, it's time for all things pumpkin, and these Pumpkin Pie Overnight Oats are just the ticket to lead us into temptation! Serve them warm or chilled, any time of year, for breakfast or dessert, this pumpkin recipe is the perfect way to kick off the fall season that will be here before you know it.

This recipe was inspired by my Apple Pie Overnight Oats and my Banana Bread Overnight Chia Pudding. It also pairs well with my Vegan Blueberry Lemon Muffins and my Banana Peel Bacon. Not into overnight oats and want something more traditional? Try my Sweet Potato Oatmeal with Coconut Whipped Cream.

 🍯 Ingredients For Pumpkin Pie Overnight Oats (With Substitutions)

• Vanilla non-dairy yogurt - not only thickens the oats making them creamier, but sweetens them, as well. You may substitute with plain or any other flavor you prefer.
• Vanilla extract – adds an extra sweet, buttery-smooth flavor. You may substitute with paste from ½ a vanilla bean, or another favorite extract such as orange or almond.
• Maple syrup - makes these overnight oats refined sugar-free. May substitute with agave nectar, vegan brown sugar or coconut sugar.
• Rolled oats – I use Bob’s Red Mill as they contain 7 grams of protein per serving, are vegan, gluten-free, and 100% whole grain. You can substitute with regular oats or steel cut oats, if you choose.
• Oatmilk  - I prefer oatmilk as it's my favorite plant milk in the whole wide world, but you may substitute with the plant milk of your choosing. But you can also use almond milk, cashew milk, or any plant milk you prefer.
• Pumpkin puree - it's best to stock up on pumpkin puree early, as stores frequently sell out during the season. Please note: pumpkin puree should not be substituted with pumpkin pie filling.
• Spices - this recipe calls for pumpkin pie spice and ground ginger. Feel free to add other seasonal spices as you please.
• Pecans - adds a nutty crunch that tastes just like pumpkin pie crust. You may substitute with walnuts.
• Chia seeds - adds loads of nutrition and helps thicken the overnight oats. If you love chia seeds, try my easy Blueberry Chia Pudding and my Cranberry Chia Pudding. .
• Coconut sugar – is used, with a bit of maple syrup, to caramelize the pecans. I use an organic brand by Better Body Foods. You can also omit added sugar completely and replace with additional maple syrup or agave nectar.

🔪 How To Make Pumpkin Pie Overnight Oats

1. Add rolled oats, pumpkin puree, yogurt, chia seed, maple syrup, vanilla extract, and spices to a medium bowl.

2. Pour in oatmilk and stir until all ingredients are well-incorporated. Cover and place in refrigerator for at least 2 hours or overnight.

3. Caramelize the pecans by adding coconut sugar, pecans and 1-2 teaspoons of maple syrup to a medium skillet. Stir continuously over medium heat until the coconut sugar melts and the pecans become sweet and sticky. Remove from heat and allow to cool.

4. Add a layer of Pumpkin Overnight Oats to the bottom of several small mason jars or glasses. I love these tulip jars as they are perfect for 6 ounce servings. If you prefer your overnight oats warm, now is the time to stick them in the microwave for about 25 seconds (more or less, depending upon the size of your container). Remove, then top with a layer of non-dairy vanilla yogurt and finalize with a layer of caramelized pecans. Serve immediately. Enjoy!

💭 FAQS

👩🏻‍🍳 EXPERT TIPS

• For best results, use rolled oats instead of instant or steel cut. Because instant oats are thinner, they tend to turn out mushy in overnight oat recipes.
• Once removed from the refrigerator, be sure to stir oats thoroughly before layering in jars.
• If meal prepping for your family, prepare individual servings in jars with a tight lid. Alternatively, you may prep, store, and serve directly from a large bowl.
• If oats are too thick after soaking in the refrigerator, simply add more oatmilk, a teaspoon at a time until you reach your desired consistency. On the other hand, if they are too thin, add more rolled oats, stir, and stick back in fridge for a couple more hours or until oats have softened.
• It's best to use unsweetened plant milk and pumpkin puree in these pumpkin spice overnight oats. Otherwise, you may get a sweetness overload.
• For an added treat, serve with these Banana Bread Oatmeal Breakfast Bars.

🥧 VARIATIONS

These Pumpkin Overnight Oats are vegan and naturally gluten-free. Here are some variations you may also want to try:

• Kid-friendly - top overnight oats with pumpkin with granola (which adds more nutrition) and vegan whipped cream to make this recipe more pleasing to your kids.
• Spice it up - when serving overnight pumpkin oatmeal right out of the refrigerator, please note that cold food tends to need a little extra spicing-up before being eaten. Consider adding extra cinnamon, nutmeg, cocoa powder, or perhaps more ginger.
• Non-vegan - for the non-vegans in the family, substitute plant milk with low-fat milk and non-dairy yogurt with regular yogurt.

🌡️ STORAGE

Store pumpkin spice overnight oats and non-dairy yogurt in separate air-tight containers in your refrigerator for up to 4 days.

Pumpkin Overnight Oats can be stored in a jar with a tight lid and frozen for up to 3 months. Please note, only freeze the overnight oats, and not the yogurt.

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📖 Recipe

Pumpkin PIe Overnight Oats Recipe

Move over pumpkin pie. These Pumpkin Pie Overnight Oats got you beat! Rich, creamy, and naturally sweet, this pumpkin pie overnight oats recipe is topped with caramelized pecans that taste just like crunchy pumpkin pie crust.

5 from 68 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: All

Diet: Low Calorie, Low Fat, Low Salt, Vegan, Vegetarian

Prep Time: 3 minutes minutes

Refrigerate: 2 hours hours

Total Time: 2 hours hours 3 minutes minutes

Servings: 8 servings

Calories: 275kcal

Author: Deborah

Cost: $1 per serving

Equipment

• ▢
  Bowl
• ▢
  jars

Ingredients

• ▢ 3 cups rolled oats
• ▢ 1 ½ cups pumpkin puree
• ▢ 1 ½ cups oatmilk
• ▢ ¾ cup vanilla yogurt non-dairy
• ▢ 3 tablespoon maple syrup
• ▢ 3 tablespoon chia seed
• ▢ 3 teaspoon pumpkin pie spice
• ▢ 2 teaspoon vanilla extract
• ▢ 1 teaspoon ginger ground
• ▢ ½ teaspoon sea salt

To Caramelize the Pecans

• ▢ 1 tablespoon coconut sugar
• ▢ ½ cup pecans chopped
• ▢ 1 teaspoon maple syrup

US Customary - Metric

Instructions

• Add rolled oats, pumpkin puree, yogurt, chia seed, maple syrup, vanilla extract, and spices to a medium bowl.
  
• Pour in oatmilk and stir until all ingredients are well-incorporated. Cover and place in refrigerator for at least 2 hours or overnight.
  
• Caramelize the pecans by adding coconut sugar, pecans and 1-2 teaspoons of maple syrup to a medium skillet. Stir continuously over medium heat until the coconut sugar melts and the pecans become sweet and sticky. Remove from heat and allow to cool.
  
• Add a layer of Pumpkin Pie Overnight Oats to the bottom of several small jars or glasses. If you prefer your overnight oats warm, now is the time to stick them in the microwave for about 25 seconds (more or less, depending upon the size of your container). Remove, then top with a layer of non-dairy vanilla yogurt and finalize with a layer of caramelized pecans. Serve immediately. Enjoy!
  

Notes

• Nutritional information is estimated based on ingredients I used. 
• Serving size equals approximately 6 ounces: 3 oz of overnight oats, 2 oz of non-dairy yogurt and 1 oz of caramelized pecans. 
• For best results, use rolled oats instead of instant or steel cut. Because instant oats are thinner, they tend to turn out mushy in overnight oat recipes.
• Once removed from the refrigerator, be sure to stir oats thoroughly before layering in jars.
• If meal prepping for your family, prepare individual servings in jars with a tight lid. Alternatively, you may prep, store, and serve directly from a large bowl.
• If oats are too thick after soaking in the refrigerator, simply add more oatmilk, a teaspoon at a time until you reach your desired consistency. On the other hand, if they are too thin, add more rolled oats, stir, and stick back in fridge for a couple more hours or until oats have softened.
• It's best to use unsweetened plant milk and pumpkin puree in this recipe. Otherwise, you may get a sweetness overload.

Nutrition

Serving: 1serving | Calories: 275kcal | Carbohydrates: 44g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 189mg | Potassium: 341mg | Fiber: 7g | Sugar: 16g | Vitamin A: 7252IU | Vitamin C: 2mg | Calcium: 175mg | Iron: 3mg

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