Pumpkin Spice Latte Overnight Oats

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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.  

this recipe

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!

And if you’re in the holiday spirit, but want to branch out beyond the PSL-frenzy, try the festive eggnog overnight oats with non-dairy nog! 

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. 

A Few Ingredient Notes

• 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. I do this for all my overnight oats recipes, including the seasonal creamy banana overnight oats with caramel.
• 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

• 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.

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

5 from 2 reviews

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.  

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AuthorErin Cernich

DietGF

Yield4 Servings

Prep10 minutes minutes

ChillChill8 hours hours

Cook ModePrevent your screen from going dark

Equipment

• ▢
  Serving Glasses or Bowls
• ▢
  Hand Mixer

Ingredients

Pumpkin Overnight Oats

• ▢ ⅓ cup pure canned pumpkin
• ▢ 1 cup oat milk (or any milk)
• ▢ ⅓ cup unsweetened canned coconut milk or cream, full fat (refrigerated overnight; only the cream in the can)
• ▢ 3 tablespoons pure maple syrup (or any sweetener)
• ▢ 1 teaspoon vanilla
• ▢ 1 pinch salt (optional)
• ▢ ½ teaspoon pumpkin pie spice
• ▢ 1 ¼ cups rolled oats

Coffee Whipped Cream Topping

• ▢ 1 teaspoon instant coffee granules
• ▢ 1 teaspoon pumpkin pie spice
• ▢ ½ teaspoon vanilla extract or vanilla powder
• ▢ remainder of canned coconut milk (only the cream in the can)
• ▢ 2 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 the pumpkin, milk, coconut cream, maple syrup, vanilla, salt, and pumpkin pie spice until combined.
  1/3 cup pure canned pumpkin, 1 cup oat milk, 1/3 cup unsweetened canned coconut milk or cream, full fat, 3 tablespoons pure maple syrup, 1 teaspoon vanilla, 1 pinch salt, 1/2 teaspoon pumpkin pie spice
• Sprinkle the oats into the liquid and stir to combine. Cover and refrigerate the oats at least overnight.
  1 1/4 cups rolled oats

Coffee Whipped Cream Topping

• In a spice grinder, add the coffee granules, pumpkin pie spice, and vanilla powder (if using, otherwise, add the vanilla extract with the liquid ingredients – don't put it in the spice grinder!). Pulse until the coffee is ground to a powder.
  1 teaspoon instant coffee granules, 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract or vanilla 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 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.
  remainder of canned coconut milk, 2 tablespoons pure maple syrup
• 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!
  ground cinnamon

I’d love to hear from you!If you try the recipe, please let me know! Leaving a comment + star encourages others to try it, and the support helps me continue to provide FREE recipes. Thank you!

Notes

• Serving Size – This recipe will yield 2 healthy portions or 4 smaller ones. It is easily doubled.
• 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. 
• Oats – Use rolled oats for their size, taste, 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 complement to the oats, although any milk will work. 
• 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.
• Sweetener – Any sweetener of choice can be used, and I recommend taste testing along the way to reach your desired sweetness.
• Heating – You can heat the oats! Microwave for 30 to 90 seconds.
• Storage – Cover and refrigerate the oats for 3 to 5 days.

Nutrition Estimates

Calories: 239kcal | Carbohydrates: 42g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 258mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2202IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 3mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.