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Butterhead Kitchen: Pumpkin Pie Overnight Oats

Jason Sizemore, from Butterhead Kitchen, shares a recipe for Pumpkin Pie Overnight Oats.

Pumpkin Pie Overnight Oats

(prep time: 10 minutes, cook time: overnight/at least 4 hours, serves: 1)


  • ¼ cup rolled oats
  • 2 Tbsp canned pumpkin
  • 1 tsp chopped pecans
  • 1 Medjool date, chopped (or 1 Tbsp maple syrup)
  • ½ Tbsp ground flaxseed
  • ½ Tbsp pumpkin seeds (raw)
  • 1 tsp pumpkin pie spice
  • ½ cup vanilla plant based milk of choice


  1. Prep this recipe in a jar or container with a lid.  Know that the oats will expand a bit so make sure the container can hold at least 1 cup.
  2. Place 1 Tbsp of the pumpkin in the bottom of the jar.
  3. Add the oats.
  4. Sprinkle the pecans over the pumpkin.
  5. Next add the Medjool date (or maple syrup), flaxseed, pumpkin seeds, pumpkin spice  & 1 Tbsp of pumpkin.
  6. Pour in the vanilla plant based milk.
  7. Stir gently to distribute the flavors.
  8. Seal with a lid and refrigerate overnight or for at least 4 hours.

Butterhead Kitchen is a Small Batch Vegan Products Company, offering vegan cooking classes. Visit Butterhead Kitchen to learn more. You can follow Butterhead Kitchen on Instagram @butterheadkitchen.

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