Go Back Email Link
–+ servings
Print Recipe
5 from 68 votes

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.
Prep Time3 minutes
Refrigerate2 hours
Total Time2 hours 3 minutes
Course: Breakfast, Dessert
Cuisine: All
Diet: Low Calorie, Low Fat, Low Salt, Vegan, Vegetarian
Servings: 8 servings
Calories: 275kcal
Author: Deborah
Cost: $1 per serving

Equipment

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.
    ingredients for pumpkin pie overnight oats added to a bowl
  • Pour in oatmilk and stir until all ingredients are well-incorporated. Cover and place in refrigerator for at least 2 hours or overnight.
    step 2 in making overnight oats, adding in the plant milk and stirring
  • 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.
    caramelizing the pecans in a hot skillet
  • 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!
    overhead shot of layers of overnight oats

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