Start your morning with a cozy jar of Vegan Pumpkin Overnight Oats with Chia Seeds (No Yogurt), a healthy and delicious breakfast or snack perfect for fall.
Made with pumpkin puree, naturally sweetened with maple syrup, and packed with warm spices, this creamy oatmeal is full of flavor, easy to prepare, and ideal for meal prep.
Love fall breakfast ideas? Try my applesauce overnight oats or cinnamon roll overnight oats.
Vegan pumpkin overnight oats with chia seeds are made without yogurt but are still incredibly thick and creamy.
I've been eating overnight oats for years, and they're my favorite breakfast because they're quick, simple, and require no cooking.
From overnight oats with frozen fruit to mango blended oats and even high-protein cookie dough overnight oats, I love making pumpkin pie-inspired oats now that it's pumpkin season.
Packed with fiber and plant-based goodness, they're full of nutrients, and I love topping them with toasted pumpkin seeds and walnuts for a taste that's like a slice of sweet pumpkin pie.
Did you know that soaking oats can help with digestion, weight management, and energy levels? Read my post for more details on the health benefits of overnight oats.
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Ingredients and Substitutions
- Pumpkin puree: You can use homemade or canned pumpkin puree (don't use pumpkin pie filling).
- Rolled oats: Rolled oats are a great whole-grain option for this recipe, providing a creamy texture and holding up well when soaked overnight.
- Chia seeds: Chia seeds add a boost of fiber and protein. If you don't have chia seeds, you can substitute them with ground flaxseed.
- Maple syrup: Maple syrup adds a natural sweetness, but you can also use agave syrup, date syrup, or brown sugar.
- Dairy-free milk: I used almond milk, but feel free to substitute with soy, coconut, or oat milk for a creamy, plant-based option.
- Cozy spices: I used cinnamon and nutmeg, but you can also use pumpkin pie spice or your favorite mix of spices. If you love cinnamon, try my banana cinnamon overnight oats next.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Vegan Pumpkin Overnight Oats With Chia Seeds
In a bowl, mix the rolled oats, chia seeds, cinnamon, and nutmeg.
Stir in the pumpkin puree, maple syrup, and almond milk.
Cover and refrigerate for at least 4 hours or overnight, allowing the oats to soften and absorb the flavors. Serve with walnuts or toasted pumpkin seeds for extra crunch.
Storage
Store your overnight pumpkin oatmeal in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
Check out my dedicated post on freezing overnight oats for more details.
Variations
- Spiced: Add a pinch of ginger, cloves, or cardamom for a more complex flavor profile.
- Add fruit: Stir in chopped apples, bananas, or dried cranberries for added texture and natural sweetness.
- Dessert-like: Top with dairy-free chocolate chips, coconut flakes, or a dollop of peanut butter or cashew butter for a richer treat.
- Nutty: Top with chopped almonds, pecans, walnuts, or granola for added crunch and protein.
- Protein-packed: Add a scoop of plant-based protein powder for a more satisfying and filling breakfast.
Top Tips
- Make it ahead: Prepare multiple servings at once and store them in separate containers for a quick grab-and-go breakfast throughout the week.
- Gluten-free option: Use certified gluten-free rolled oats.
Frequently Asked Questions (FAQ's)
Yes, you can heat overnight oats to your desired temperature. Simply transfer them to a microwave-safe bowl and heat in 30-second intervals, stirring in between, or warm them up on the stove on low-medium heat with a splash of milk.
No, overnight oats do not need to be cooked first. The oats are softened by soaking in liquid overnight, making them ready to eat without additional preparation.
We love adding chia seeds to overnight oats because they help thicken the mixture, creating a creamier texture. They’re also a great source of fiber, omega-3s, and protein, making your breakfast more nutritious and satisfying.
Yes, you can add protein powder to overnight oats to boost protein and make your breakfast more filling. Just remember that it may thicken the oats, so you might need to add extra liquid.
More Easy Pumpkin Recipes
- Vegan banana pumpkin bread
- Dairy-free pumpkin soup with sweet potato
- Moist banana and pumpkin muffins
- Vegan pumpkin banana cookies
Recipes for Overnight Oatmeal Without Yogurt
📖 Recipe
Vegan Pumpkin Overnight Oats With Chia Seeds (No Yogurt)
Equipment
- 1 bowl or jar with a lid
Ingredients
- ⅓ cup pumpkin puree
- ½ cup rolled oats
- 1 tablespoon chia seeds
- 1-2 teaspoons pure maple syrup or agave syrup
- 1 cup almond milk
- ¼ teaspoon ground cinnamon
- 1 pinch ground nutmeg
Instructions
- In a bowl, mix the rolled oats, chia seeds, cinnamon, and nutmeg.½ cup rolled oats, 1 tablespoon chia seeds, ¼ teaspoon ground cinnamon, 1 pinch ground nutmeg
- Stir in the pumpkin puree, maple syrup, and almond milk.⅓ cup pumpkin puree, 1-2 teaspoons pure maple syrup, 1 cup almond milk
- Cover and refrigerate for at least 4 hours or overnight, allowing the oats to soften and absorb the flavors. Serve with walnuts or toasted pumpkin seeds for extra crunch.
Notes
- Storage: Store your overnight pumpkin oatmeal in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Check out my dedicated post on freezing overnight oats for more details.
- Make it ahead: Prepare multiple servings at once and store them in separate containers for a quick grab-and-go breakfast throughout the week.
- Gluten-free option: Use certified gluten-free rolled oats.
Nutrition
If you try these pumpkin pie overnight oats, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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