Everything you love about your favorite Fall morning latte is in these Pumpkin Spice Latte Overnight Oats! This is an easy recipe for creamy vegan and gluten free overnight oats made with pumpkin puree, fall spices, and topped with a spiced Latte coffee whipped cream.
Pumpkin Spice Latte Overnight Oats
I always see controversy around the trendy pumpkin spice latte. Some people don’t like it, other’s like it but it arrives on the scene way too early, and then there are those who drink it all year round. The funny thing is I always see some of those nay-sayers with a PSL in their hand at some point in the season!
What Kind Of Oats Should I Use For Overnight Oats
I recommend rolled oats, which can also be referred to as ‘old-fashioned’ oats. This is because they have a consistent texture and size when compared to other types of breakfast oats.
- Instant oats vs. Rolled oats – Rolled oats are larger than instant (quick oats), so they retain their texture when soaked overnight. Instant oats are great when they come in the little packets that already have the seasoning in them!
- Steel cut oats vs. Rolled oats – Rolled oats are not as firm and chewy as steel cut oats. Steel cut oats are great when they are cooked and you want a thick porridge-like breakfast.
Ingredients
- Gluten Free Rolled Oats – You can find gluten free oats in the grocery, health food stores, or on Amazon. Oats are naturally gluten free, however some may be processed in facilities where gluten products are also processed.
- Pumpkin Puree – We use a can of pure pumpkin puree and not pumpkin pie filling. You will have leftovers and there are a few Pumpkin Small Batch Recipes on the blog that you can make with the extra!
- Canned Coconut Milk – I like to use coconut solids to make the overnight oats extra creamy. You can also substitute your favorite yogurt.
- Pure Maple Syrup – We use pure maple syrup for the warm, buttery flavor. And also because the overnight oats are vegan. You can also substitute any sweetener of your choice.
- Oat Milk – Oat milk adds to the oat flavor! Or use any milk you prefer.
- Pumpkin Pie Spice – For all of the flavors you love in your pumpkin spice latte!
- Ground Cinnamon – The cinnamon is optional to sprinkle on top of the oats before serving.
- Instant Coffee Granules – This is important because we want coffee granules and not coffee grounds. Coffee granules have already been brewed into coffee, and then dehydrated. This makes them more palatable as they nearly dissolve when added to the whipped cream.
Helpful Tips
- Use pure pumpkin puree and NOT pumpkin pie filling – Pumpkin pie filling already has sugars and spices in it. We don’t want that because we are adding our own spices and sweeteners.
- Canned coconut milk OR yogurt – The coconut solids from a can of unsweetened coconut milk give the oats a thick and creamy consistency. They are neutral in flavor, whereas yogurt will add tang.
- Refrigerate the oats overnight – You do want to give the oats some time to develop flavor and soften into a thick and creamy breakfast.
- Warm or cold oats – If you prefer to eat your oats warm, you can certainly warm them in the microwave the next day.
- Double or triple the recipe – If you want to make a larger batch of overnight oats, this recipe is easily doubled. Otherwise, as written this recipe serves two.
Recipe FAQ’s
Can I eat the overnight oats warm, instead of cold?
You can! If you prefer to eat the overnight oats warm, simply warm them in the microwave after they have soaked overnight.
Do I have to use the canned coconut milk?
If you prefer not to use the coconut milk, you can swap in yogurt. Keep in mind the extra coconut solids are used to make the coffee whipped cream.
More Pumpkin Flavored Recipes That Are Delicious For Breakfast
- Apple Pumpkin Streusel Muffins
- Small Batch Cinnamon Swirl Pumpkin Bread
- Pumpkin Oatmeal Cookies with Chocolate Chips
- Baked Pumpkin Spice Donuts
Pumpkin Spice Latte Overnight Oats
Yield: 2 Servings
Everything you love about your favorite Fall morning latte is in these Pumpkin Spice Latte Overnight Oats! This is an easy recipe for creamy vegan and gluten free overnight oats made with pumpkin puree, Fall spices, and topped with a spiced Latte coffee whipped cream.
Equipment
- 2 – Serving Glasses or Bowls
Ingredients
Pumpkin Overnight Oats
- 1/3 cup pure canned pumpkin
- 1/3 cup unsweetened canned coconut milk or cream, full fat (refrigerated overnight; only the cream in the can)
- 2 to 3 tablespoons pure maple syrup (or any sweetener of choice; sweeten to taste)
- 1/2 teaspoon pumpkin pie spice
- 1 cup oat milk (or any milk of choice)
- 1 cup, plus 2 tablespoons rolled oats
Coffee Whipped Cream Topping
- 1 teaspoon instant coffee granules
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract or vanilla powder
- remainder of canned coconut milk (only the cream in the can)
- 2 to 3 tablespoons pure maple syrup (or any sweetener of choice; sweeten to taste)
- ground cinnamon (optional to dust on top)
Instructions
Pumpkin Overnight Oats
- Plan Ahead – Refrigerate the can of coconut milk overnight. We are only using the coconut solids from the can.
- In a small mixing bowl, stir together the pumpkin, coconut cream, maple syrup, and pumpkin pie spice until thoroughly incorporated. Add the oat milk and stir until smooth.
- Sprinkle the oats into the liquid and stir to combine. Cover and refrigerate the oats at least overnight.
Coffee Whipped Cream Topping
- In a spice grinder, add the coffee granules, pumpkin pie spice, and vanilla powder (if using). Pulse until the coffee is ground to a powder.
- If you don't have a spice grinder – A coffee bean grinder will work, or place the coffee granules in a plastic bag and crush with your hand or a rolling pin. We want the coffee granules to be ground to a powder so you don't bite into a large piece of dehydrated coffee! Mix the coffee powder with the pumpkin pie spice and vanilla powder (if using).
- In a small mixing bowl, add the remaining coconut cream solids from the can of coconut milk and maple syrup. Using a hand held mixer fitted with the whisk attachments, beat the coconut cream on high speed until you have light whipped cream – this can take about 3 to 5 minutes.
- Sprinkle the coffee powder into the whipped cream and mix to combine. Cover the whipped cream and refrigerate until ready to use. Note – The whipped cream will set up a little firmer if refrigerated overnight.
- To serve – Portion the overnight oats into serving glasses (or bowls) and top with the Latte Whipped Cream. Sprinkle a little cinnamon on the top and Enjoy!
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RECIPE NOTES
- Oats – I recommend rolled oats because of their size and texture. You don’t have to use ‘Gluten Free‘ labeled oats if the recipe does not need to be gluten free.
- Oat Milk – The oat milk is a nice flavor compliment to the oats. Although you can use any milk you prefer.
- Maple Syrup – You can use any sweetener of choice.
- Coconut Milk/Cream – To make the overnight oats creamy AND to make successful whipped cream – the can of coconut milk should be refrigerated overnight. You can swap the coconut cream with yogurt in the overnight oats, and omit the whipped cream topping if you prefer.
- Pumpkin – Depending on the brand, canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
about the author ...
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