Pumpkin Spice Latte Overnight Oats (dairy-free & real pumpkin!)
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Start your fall mornings with these creamy Pumpkin Spice Latte Overnight Oats made with gluten-free oats, real pumpkin, chia seeds, and a hint of coffee. A cozy, dairy-free, and make-ahead breakfast that tastes like a pumpkin spice latte in a jar.
Recipe originally developed for Calphalon.
Fall mornings deserve something cozy, energizing, and nourishing—and these Pumpkin Spice Latte Overnight Oats check all the boxes. They’re creamy, full of warm pumpkin spice flavor, naturally sweetened, and infused with a hint of coffee for the perfect breakfast-meets-latte moment. Best of all, this recipe is gluten-free, vegan, and made with real pumpkin and wholesome ingredients you can feel good about.
Why You’ll Love These Overnight Oats
- Pumpkin + coffee = the ultimate fall breakfast latte inspired breakfast.
- These overnight oats are prep-ahead friendly for busy mornings.
- Packed with fiber, protein, and healthy fats from oats, chia seeds, coconut cream and nuts.
- Creamy, cozy, and indulgent without being overly sweet.
Ingredients You’ll Need
Gluten-free rolled oats – the base that makes these oats hearty and satisfying.
Chia seeds – for a boost of omega-3s and to thicken the oats into a pudding-like texture.
Pure pumpkin puree – adds creaminess and seasonal pumpkin flavor.
Coffee – add your favorite brewed coffee for a morning energy boost and coffee flavor.
Plant milk – such as almond, oat, or coconut milk) adds creaminess and helps the oats soften overnight while keeping this recipe completely dairy-free.
Coconut sugar – a natural sweetener that adds subtle caramel notes.
Pumpkin pie spice – warm and cozy fall spice blend.
Pure vanilla extract – for depth of flavor.
Salt – just a pinch to balance the flavors and bring out the sweetness.
Coconut cream – whipped and dolloped on top for a dairy-free “latte foam” vibe.
Chopped nuts + cinnamon – the perfect crunchy-spiced topping.
How to Make Pumpkin Spice Latte Overnight Oats
- Brew one serving (about 1/4 cup) of your favorite coffee.
- Next, prepare the oats. Add the rolled oats, chia seeds, coconut sugar, pumpkin pie spice, vanilla, pumpkin puree, and salt in a glass container with a lid. Pour the brewed coffee into the glass.
- Pour ½ of the plant milk over the oats, stir, then pour in the other half and stir until everything is well combined.
- Cover and chill in the fridge for 4 hours to overnight and enjoy the next morning! Feel free to add your favorite toppings such as coconut cream, chopped nuts, cinnamon, chia seeds, and maybe a drizzle of maple syrup.
Tips & Variations
Make it creamier. Use oat milk or coconut milk for extra richness.
Try espresso! If you love espresso, it’s delicious in this Fall breakfast recipe.
Meal prep. Double or triple the recipe for quick grab-and-go breakfasts all week.
Extra protein. Stir in your favorite plant-based protein powder or a spoonful of almond butter.
Frequently Asked Questions
Can I make these overnight oats without coffee?
Yes! Replace the coffee with an equal amount of non-dairy milk. You’ll still get the cozy pumpkin spice flavor without the coffee boost. If you’d like the coffee flavor, but a caffeine-free version, simply replace the coffee with decaf coffee or other coffee substitute.
What kind of oats work best for overnight oats?
Gluten-free rolled oats are the best choice because they soften overnight while still holding their texture. Quick oats will turn mushy, and steel-cut oats won’t soften enough without cooking.
How long do pumpkin overnight oats last in the fridge?
They’ll stay fresh for up to 4–5 days in an airtight container, making them perfect for meal prep. If you plan to store them longer than 2–3 days, wait to add the toppings until right before serving.
Can I make this recipe nut-free?
Yes! Simply skip the chopped nuts on top or replace them with pumpkin seeds, sunflower seeds, or a crunchy granola for a nut-free option.
Do I need to add sweetener?
This recipe uses coconut sugar for a natural sweetness, but you can adjust it to your taste. Maple syrup, agave, or date syrup also work beautifully if you prefer a liquid sweetener, just keep in mind the texture might be slightly different.
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Leave a comment below as well as giving this recipe a five ⭐️⭐️⭐️⭐️⭐️ rating if you make this Pumpkin Spice Latte Overnight Oats recipe! Tag me on Instagram, Facebook, or Pinterest if you make it- I’d love to see yours!
More Pumpkin Spice Recipes To Try
Pumpkin Spice Chocolate Fudge
Heading into fall with this delicious Pumpkin Spice Chocolate Fudge dessert recipe! With simple ingredients like sunflower seed butter, date syrup, pumpkin pie spice, plant butter, cocoa powder, and vanilla, this fudge recipe is gluten-free, dairy-free, vegan, and nut-free!
Pumpkin Spice Latte Whoopie Pies
An edible version of the beloved Starbucks pumpkin spice latte! These Pumpkin Spice Latte Whoopie Pies taste just like America's favorite fall coffee! Coffee and real pumpkin baked into the soft gluten-free, vegan cookies filled with a vanilla buttercream frosting and vegan caramel sauce.
Pumpkin Spice Oat Crusted French Toast
Gluten-free bread soaked in a vegan flaxseed meal buttermilk infused with vanilla, pumpkin pie spice, and cinnamon then coated with gluten-free quick oats and fried to crispy perfection. This Pumpkin Spice Oat Crusted French Toast is the perfect Fall weekend breakfast anyone will enjoy!
Pumpkin Spice Oatmeal Thumbprint Cookies with Date Caramel
These Pumpkin Spice Oatmeal Thumbprint Cookies with Date Caramel feature pumpkin spiced oatmeal cookies made with oat flour and quick oats, real pumpkin puree, and sweetened with coconut sugar and filled with an easy 3-ingredient date caramel for the perfect Fall-flavored cookie that’s naturally sweetened, gluten-free, and vegan!
Recipe Video
Pumpkin Spice Latte Overnight Oats (dairy-free & real pumpkin!)
- Total Time: 4 hours
- Yield: 1–2 servings 1x
Description
Ingredients
1/4 cup of brewed coffee
1 cup gluten-free rolled oats
1 tablespoon chia seeds
1 tablespoon coconut sugar
1/2 tablespoon pumpkin pie spice
1/2 teaspoon pure vanilla extract
2 tablespoons pure pumpkin puree (not pumpkin pie mix!)
Pinch of salt
1 cup plant milk (such as oat, soy, almond, coconut, etc.)
Toppings (optional)
Coconut cream
Chopped nuts
Cinnamon
Chia seeds
Maple syrup
Instructions
- Brew one serving (about 1/4 cup) of your favorite coffee.
- Next, prepare the oats. Add the rolled oats, chia seeds, coconut sugar, pumpkin pie spice, vanilla, pumpkin puree, and salt in a glass container with a lid. Pour the coffee over the oats.
- Pour ½ of the plant milk over the oats, stir, then pour in the other half and stir until everything is well combined.
- Cover and chill in the fridge for 4 hours to overnight and enjoy the next morning! Feel free to add your favorite toppings such as coconut cream, chopped nuts, cinnamon, chia seeds, and maybe a drizzle of maple syrup.
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
Recipe originally developed for Calphalon.
- Prep Time: 10
- Category: breakfast
