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Creamy, caffeinated, and ready in under 20 minutes, these Vegan Pumpkin Spice Latte Overnight Oats are a make-ahead breakfast with all the cozy flavors of a PSL. Make them with espresso or coffee and milk for your fall meal prep! Vegan, Gluten-Free Option.
These Pumpkin Latte Overnight Oats taste just like a PSL, except in a nutritious, caffeinated make-ahead breakfast. The prep is easy—mix the pumpkin puree, espresso, warm spices, milk, maple syrup, oats, and chia seeds together, divide into jars, and soak. By morning, you’ve got a delicious fall breakfast ready for your favorite toppings!
⭐⭐⭐⭐⭐ REVIEW:
“Omg I made these and they were SO good. I made the oats and topped with vanilla vegan yogurt, cranberries and walnuts. Tasted like a bowl of Fall!”
– Shelley
Table of Contents
Creamy Espresso-Soaked Oats for Fall Mornings
I just can’t get enough of these Pumpkin Spice Latte Overnight Oats! They have the best creamy texture, are packed with fall flavor, and are perfect for an easy meal prep. I’m one of the few strange people who don’t love sweet coffee, but I do love overnight oats. So, every fall, I transform one of the quintessential autumn beverages into a quick, make-ahead breakfast.
This recipe gives you the option to make the oats with brewed espresso or strong drip coffee. I personally get a kick out of the moderate coffee flavor (for that fun latte vibe), but you can increase the espresso and decrease the milk for more intensity. And if that’s not your thing, just ditch the caffeine altogether!
I love the flavors of fall, and every jar of these vegan pumpkin oats delivers. Just like my Vegan Pumpkin Bread and my Healthy Apple Cinnamon Oatmeal, I’ll be making them all season.
Ingredients for Pumpkin Spice Oats
These vegan overnight oats combine a handful of fall staples, pantry ingredients, and freshly brewed espresso for an easy breakfast that tastes almost as good as a real PSL. Here are the key items you need:
- Quick-Cooking or Rolled Oats: quick-cooking oats give the overnight oats a pudding-like texture, while rolled oats are a little chewier and more filling. I like using a 50-50 mix of both for the creamiest texture.
- Pumpkin Puree: the best option is this Homemade Vegan Pumpkin Puree because it’s made with 100% real pumpkin. High-quality canned pumpkin puree works, too.
- Espresso: 2 shots of espresso give the oatmeal a moderate coffee flavor to help it taste just like a real pumpkin spice latte. If you don’t like the flavor of coffee, reduce the espresso to 1 shot or 1/4 cup of coffee. For a more intense hit of espresso, use 3 shots of espresso or 1/2 cup of very strong brewed coffee.
- Lemon Juice: don’t skip this! I promise it doesn’t make the oats taste sour. Rather, it allows the pumpkin spice flavor to really pop.
How to Make Vegan Pumpkin Spice Latte Overnight Oats
- Whisk the pumpkin puree, maple syrup, lemon juice, vanilla, pumpkin pie spice, milk, and espresso together in a large bowl.
- Add the oats and chia seed/flax seed to the bowl and mix to combine. Set aside for 10 minutes to thicken.
- Divide the oat mixture between glass jars, then store in the fridge for later.
Caitlin’s Cooking Tips
- If you don’t have a pumpkin spice blend on hand, make your own by whisking 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, and 1/4 teaspoon each of ground cloves and nutmeg together instead.
- The quality of your pumpkin puree matters! The better quality your pumpkin puree is, the cozier, more pumpkin-y your oats will taste. My Homemade Pumpkin Puree is richer, sweeter, and creamier than canned. But if you don’t want to make your own, use my Canned Pumpkin Comparison to find a quality store-bought brand near you.
Serving Suggestions
Pumpkin spice latte oats are one of my favorite cozy fall breakfasts, hands down. They’re great as-is when I’m in a rush, but usually, I’ll try to serve them with lots of toppings. Fresh fruit (like sliced bananas or blueberries), these Candied Pecans, chocolate chips, dried cranberries, a sprinkle of this Pumpkin Spice Granola, and a spoonful of nut butter are my favorites. And when I’m looking for some serious PSL vibes, I’ll reach for the vegan whipped cream.
If you’re looking for more easy vegan pumpkin breakfast ideas, you’ll also love these Pumpkin Spice Waffles, these Pumpkin Scones, and these Healthy Gluten-Free Pumpkin Muffins!
And if you’re looking for more cozy vegan overnight oat recipes, you’ll have to try these Apple Pie Overnight Oats, these PB&J Overnight Oats, and these Carrot Cake Overnight Oats.
How to Store Pumpkin Oats
The overnight oats will keep for up to 5 days in the fridge. I recommend storing them in individual airtight glass containers, like mason jars, so they’re easier to grab and enjoy.
You can also freeze the pre-portioned oat mixture in small freezer-safe bags for up to 2 months. Thaw them in the fridge overnight and give them a good stir before serving. Or, warm them up on the stove or in the microwave.
Substitutions and Variations
- Espresso Substitutes: If you don’t have an espresso machine, buy 2 shots of brewed espresso from your favorite coffee shop or replace it with 1/2 cup of cold brew or strong drip coffee. If you’re using coffee, reduce the milk to 1 3/4 cups so the coffee flavor can shine through.
- Coffee-Free Version: Omit the espresso/coffee from the recipe if coffee or caffeine isn’t your thing.
- Gluten-Free Option: Use certified gluten-free oats if you are gluten-free.
- For a Protein Boost: Omit the maple syrup and add 1 scoop of your favorite vanilla protein powder to the dry ingredients during step 2. The protein powder will absorb more of the liquid, so I recommend adding an additional 1/4 to 1/2 cup of milk.
- More Sweetener Options: The maple syrup can be replaced with any sweetener you like, such as brown sugar or agave. I haven’t tested this recipe with stevia or artificial sweeteners, but I’m sure they would work just as well.
Recipe FAQs
Absolutely! Add all ingredients (+ an additional 1 cup of milk) to a saucepan over medium heat, mix to combine, and heat to a simmer. Once simmering, reduce the heat to low and cook for 5 to 10 minutes, depending on your texture preference.
You can eat the oats after 1 hour of soaking, but I recommend leaving them in the fridge for at least 4 hours. For the best results, let them soak and soften overnight.
It depends. Nut butter, nuts, seeds, and other hearty ingredients that won’t become soggy can be added before. Fresh fruit or more delicate toppings should be added right before serving.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Pumpkin Spice Latte Overnight Oats (Vegan, Gluten-Free)
Ingredients
- 1 cup unsweetened pumpkin puree store-bought or homemade
- 3 tablespoons grade A maple syrup plus more to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice*
- 2 cups unsweetened non-dairy milk I used soy milk
- 2 shots brewed espresso* see notes for a coffee substitution
- 2 1/2 cups quick-cooking or rolled oats* I like a 50-50 mix
- 2 tablespoons chia seeds or ground flax seed
- Topping suggestions: nut butter fresh fruit, yogurt, etc
Instructions
- Wet Ingredients: Add the pumpkin puree to a large mixing bowl along with the maple syrup, lemon juice, vanilla, pumpkin pie spice, milk, and espresso. Whisk well, until combined.
- Dry Ingredients: Add the oats and chia seed or flax seed to the bowl and mix well. Let sit for 10 minutes, to thicken slightly. Add any additional sweetener, spice or lemon juice to taste, if necessary.
- Serve & Store: Divide between glass jars or airtight containers, adding additional toppings if desired, then store in the refrigerator for up to 5 days.
Recipe Notes
- Oatmeal: I like to use a combination of quick-cooking and rolled oats in this recipe as I find it gives a creamier texture. You can use both, or simply choose one. Make sure to purchase certified gluten-free oats if you are gluten-free.
- Substitutions: Ground Flax Seeds may be substituted for Chia Seeds. Maple syrup can be replaced with your sweetener of preference, such as brown sugar or agave. If you are using granulated sugar, make sure it completely dissolves before adding the dry ingredients! I have not tested this recipe with stevia or other artificial sweeteners, but I believe it would work; just add enough to reach your desired flavor.
- Stovetop instructions: add all ingredients to a medium saucepan over medium heat with an additional 1 cup of non-dairy milk. Mix well and bring to a simmer; once simmering, reduce the heat to low and cook for an additional 5 to 10 minutes, depending on your texture preference.
- Pumpkin Pie Spice: if you do not have a pumpkin spice blend, use 1 1/2 teaspoon ground cinnamon,1 teaspoon ground ginger, and 1/4 teaspoon each ground cloves and nutmeg instead.
This post was updated in October 2021, and again in September 2026 with recipe improvements
The flavors are really good but I had to do some figuring with the way the recipe was written.
(1 teaspoon vanilla extract 2 1/2 cups unsweetened non-dairy milk
2 cups unsweetened non-dairy milk I used soy milk) Since I used 2 1/2C of soy milk & had to add a bit more oats, which was ok. My batch made 7 ~ 7oz servings. I don’t think I could’ve eaten more than that in 1 sitting!
I omitted the lemon juice, reduced the maple syrup a bit & used 1/4C chia seeds (love the texture!). Served it with coconut yogurt & my homemade pumpkin spice granola ~ yum!
And my batch served
4 cups of oatmeal is 2 serving? Um no. Work on your measurements.
Love this recipe! Thanks very much. I had to make the pumpkin pie spice ánd the pumpkin puree from scratch because they do not sell it here (the Netherlands), but it is totally worth it. I replaced the coffee with more plant milk because I like to have my coffee separately and too much caffeine is not good for me 🙂 It made six large portions for me and I served it with more milk and sometimes cacao nibs and pumpkin seeds. Thank you!!
I’m glad you enjoyed them and that it was worth the extra effort, Evi!
Caitlin!! I am still eating this! This must be my 12th straight week making this, I’m not crazy, just obsessed with this recipe! Any chance you’ll do another meal prep type thing with overnight oats soon? Would absolutely love that!
Thank you Sarah! I don’t have any planned currently, but can definitely do more in the future!
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Had this for breakfast this morning. AMAZING! I am not a coffee person, so I put chai tea instead. Topped with cacao nibs, pumpkin seeds, and strawberries. What a wonderful meal! This is definitely going to become a breakfast staple in my house.
That sounds delicious, Claire!
omg I made these and they were SO good. I’ve just discovered you and I have been so inspired by your positive spirit and yummy food! I made the oats and topped with vanilla vegan yogurt, cranberries and walnuts. Tasted like a bowl of Fall!
Thank you so much Shelley! Your toppings sound yummy 🙂
I decided I didn’t want any caffeine in mine so I used 3 cups of almond milk as my only liquid. I don’t have pumpkin spice so I added ground ginger, cloves, allspice, cinnamon and nutmeg randomly. It’s delicious! Like a pumpkin pie!
I’m glad you enjoyed it Gaby! 🙂
OK, soooo WOW! I made this last weekend for a road trip I would be leaving on at 6 am and didn’t want to make breakfast in the morning. I added sugar to my taste and this was so delicious. Blueberries are expensive where I live right now and I don’t like seeds but I did add the coconut flakes and it was so so good. My sister loved it too and didn’t touch the oatmeal she made for herself. It was a win!
so glad you enjoyed it Yana!
Delicious recipe Caitlin! And absolute perfect timing: I’ll definitely be making this the coming week as I have just made a big batch of roasted pumpkin puree!
I was just wondering: how many oz/grams/mls are your mason jars? I want to buy some online but there are so many different sizes and I really want to buy the kind that holds’one serving of overnight oats perfectly (so I don’t overeat and accidentally eat two servings all at once just because my jars hold two servings rather than one…)
Hope you can point me towards the right size! Thank you!! xoxo
Hi Sarah! I generally use the 16 oz. Mason Jars 🙂
I made these last night and tried them this morning. The pumpkin flavor was too strong for me, and I thought I loved pumpkin, but I guess I only like a little bit of pumpkin, LOL. So I decided to make baked oatmeal with it. I added a little salt, baking powder, and some more pumpkin spice seasoning. Turned out great! Super creamy, and it tamed the pumpkin flavor to my liking.
Glad you found a way to make it work, Kaitlyn!