Pumpkin Spice Latte Overnight Oats (Vegan, Gluten Free)

GFGluten Free

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These Pumpkin Spice Latte Overnight Oats are hearty, nutritious, perfectly spiced, and come together in less than 15 minutes. Packed with fall flavor and a great make-ahead vegan and gluten-free breakfast. 

Fall is my favorite season, hands down. The popular PSL (Pumpkin Spice Latte) is pretty much synonymous with fall at this point, especially if you live in the United States. So one day I thought, why not combine the fall-favorite drink with breakfast? Enter: Pumpkin Spice Latte Overnight Oats. 

Pumpkin spice latte overnight oats in white bowl topped with banana, almond butter, and maple syrup


Not only do I love the autumn weather, but I also love the flavors of fall – think warming spices, hearty grains, ….and pumpkin. Always pumpkin.

Ingredients for pumpkin spice latte overnight oats in small bowls on stone background. Clockwise text labels read pumpkin puree, maple syrup, vanilla, coffee, quick oats, ground flax seed, non-dairy milk, rolled oats, pumpkin pie spice, and lemon

These hearty vegan overnight oats are mixed with creamy pumpkin puree, sweet maple syrup, and pumpkin pie spice for a cozy and easy breakfast that tastes almost as good as dessert. The addition of brewed coffee adds the “latte” flavor and a fun twist, but you can also leave it out if it’s not your thing. This recipe is also a great source of fiber, thanks to oats and healthy pureed squash. 


Pumpkin spice overnight oatmeal in large mixing bowl with dark wooden spoon

I’m perfectly content snuggling up on the couch with a bowl of oatmeal, mug of tea, and a cozy blanket while I watch the leaves turn orange and gold from my window. This easy recipe comes together quickly, leaving you time to do more of that!

  1. Whisk the wet ingredients together
  2. Stir in the dry ingredients, then let sit for a few minutes until thick and creamy.
  3. Divide between jars or your favorite storage container and top as desired. Enjoy immediately, or place in the refrigerator for later! 

Overhead photo of pumpkin spice latte overnight oats topped with banana, almond butter, and maple syrup with cup of coffee off to the side


  • Can I make these on the stovetop? Absolutely! See the recipe notes for the cooked variation.
  • Substitutions: I prefer to use ground flax seed for my overnight oatmeal, but chia seeds will work as well. Maple syrup can also be replaced with brown sugar, if you’d like!
  • I don’t have pumpkin pie spice… that’s okay, you can simply make your own by combining cinnamon, ginger, cloves, and nutmeg. See the recipe notes for more details.
  • How long do overnight oats last? Pumpkin Spice Overnight Oats can be stored in the refrigerator for up to 5 days; I like to keep mine in individual mason jars. You can also pre-portion them into baggies and freeze for up to 2 months, reheating on the stove or in the microwave as necessary.
  • Suggested Toppings: sliced bananas, blueberries, dried cranberries, chopped pecans, chocolate chips, peanut butter, or almond butter would all be delicious with this oatmeal!

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.

Bowl of pumpkin spice latte overnight oats in white bowl topped with banana, almond butter, and maple syrup

If you’re looking for more overnight oats recipes, check out these Thai Tea Overnight Oats, these PB&J Overnight Oats, and this Blueberry Overnight Oatmeal.

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Pumpkin Spice Latte Overnight Oatmeal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

These Pumpkin Spice Latte Overnight Oats are hearty, nutritious, spiced, & ready in 15 minutes. Packed with fall flavor for a tasty vegan breakfast. 

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 10 minutes
  • Yield: Serves 3 to 4 1x
  • Category: Breakfast
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan


  • 2 cup (160 g) rolled oats; gluten-free if necessary 
  • 2 cup (160 g) quick-cooking oats (for a creamier texture, or use more rolled)
  • 1/3 cup (42 g) ground flax seed 
  • 1 15-ounce (425 g) can pumpkin puree (about 1 3/4 cups if using homemade)
  • 2 teaspoons vanilla extract
  • 34 tablespoons grade A maple syrup
  • 2 cup (475 ml) brewed coffee (or sub more milk)
  • 1 cup (235 ml) non-dairy milk; I used coconut milk
  • 1 tablespoon pumpkin pie spice
  • Juice of half a lemon (1 to 2 tablespoons)
  • Optional: toppings of choice


  1. Pumpkin Mix: add the coffee, non-dairy milk, pumpkin, maple syrup, lemon juice, pumpkin pie spice, and vanilla to a large bowl. Whisk until combined.
  2. Oatmeal: add in the oats and ground flax, then mix well. Let the mixture sit for a few minutes to thicken, then divide it evenly among mason jars or similar containers. Top as desired.
  3. Enjoy immediately, or store in the refrigerator for up to 5 days. 


  • 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.

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This post was updated in October 2021 with more descriptive text, but no recipe alterations.

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. 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!!

  2. 5 stars
    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!

  3. Greetings from Idaho! I’m bored to death at
    work so I decided to browse your blog on my iphone during lunch
    break. I really like the info you present here and can’t wait to
    take a look when I get home. I’m amazed at how quick your blog loaded on my cell phone ..
    I’m not even using WIFI, just 3G .. Anyhow, fantastic blog!

  4. 5 stars
    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.

  5. 5 stars
    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!

  6. 5 stars
    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!

  7. 5 stars
    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!

  8. 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

  9. 4 stars
    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.