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Overhead view of a pumpkin spice overnight oats topped with pecans and pumpkin seeds

Pumpkin Overnight Oats (Gluten-Free + Vegan)

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5 from 1 review

  • Author: One Lovely Life
  • Total Time: About 10 minutes
  • Yield: 1 Serving 1x
  • Diet: Vegan


This Pumpkin Spice Overnight Oats recipe tastes like pumpkin pie and makes your mornings magical. (Gluten-Free, Vegan)


  • 1/3 cup rolled oats (certified gluten-free, as needed)
  • 2 tsp. chia seeds
  • 1/8 tsp. cinnamon
  • pinch nutmeg (about 1/16th tsp.)
  • pinch salt (about 1/16th tsp.)
  • 2 Tbsp. unsweetened pumpkin puree (not pie filling)
  • 12 tsp. pure maple syrup (to taste)
  • 1/4 tsp. vanilla extract
  • 12 Tbsp. toasted pecans or pumpkin seeds
  • 1/2 cup unsweetened almond milk (or your favorite milk)


  1. In a medium bowl or a jar, combine oats, chia seeds, cinnamon, nutmeg, and salt. Stir to combine.
  2. Add pumpkin puree, maple syrup, and vanilla.
  3. Add 1 Tbsp. pecans or pumpkin seeds.
  4. Pour in milk and stir to combine until no clumps remain. Taste and add additional syrup, spices, or vanilla, as desired.
  5. Cover and refrigerate at least 20-30 minutes, up to overnight to let the liquid soak into the oats.
  6. Stir oats and top with additional pecans/pumpkin seeds, as desired. Enjoy!

Oats will keep 2-3 days in the refrigerator.


  • Feel free to swap out the cinnamon and nutmeg for a generous 1/8 tsp. pumpkin pie spice.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American