This overnight Vegan Pumpkin Spice Breakfast Shake recipe has oatmeal added to it so this shake will keep you full all morning long.
Early Fall and Pumpkin Spice
Even though fall doesn’t start until the end of September, somehow as soon as August ends, it feels like fall to me. Maybe it’s wishful thinking? Being ready for cooler weather and apple picking? Of course, it doesn’t help that as soon as Labor Day ends, stores are full of pumpkin-flavored everything.
So I figured that even if it isn’t fall yet, I could do a Pumpkin Spice Breakfast Shake. I was going to post this later in the month, but deliciousness of this magnitude cannot wait. It cannot!
About the Recipe
Like my Mexican Chocolate and Banana Chai overnight breakfast shakes, this one has three main components: oats, banana, and milk. Adding oats to a smoothie makes it thicker and more filling; allowing them to soak in the milk overnight makes the resulting shake smoother and less gritty, although you can definitely make this without the overnight part if you’re in a time crunch. This shake is a complete breakfast in handy drink form!
The first time I tested this recipe, I used a whole banana, but the shake was too banana-y. When I took it out altogether, the shake wasn’t creamy enough. A half banana was the perfect balance. There’s still a little banana flavor in this shake, but the creamy consistency it adds is definitely worth it!
What really makes this pumpkin-y is the addition of pumpkin pie spice. The flavor we often associate with pumpkin isn’t pumpkin at all; it’s that homey combination of cinnamon, nutmeg, ginger and allspice that makes pumpkin pies and lattes so irresistible.
This is officially my favorite fall breakfast. (Even if it’s still summer.)

Ingredients
- 1/4 cup pumpkin puree
- 1 tbsp maple syrup or sweetener of choice optional
- 3/4 tsp pumpkin pie spice
- 3/4 cup plain or vanilla almond milk any milk is fine though!
- 1/2 cup old fashioned oats
- 1/2 small banana frozen
- sprinkle of cinnamon optional
Instructions
- Whisk together pumpkin puree, maple syrup, pumpkin pie spice, and almond milk in a resealable container. Stir in oats, seal, and refrigerate overnight.
- In the morning, combine frozen banana and pumpkin mixture in blender or food processor. Process until smooth; add more milk for a thinner consistency if desired.
- Pour into glass and sprinkle with cinnamon.
This post was originally published on 6 September 2012.
108 Comments
Amanda @ Amanda's Apron
September 26, 2012 at 6:16 pmThis sounds awesome!
Sherri
September 28, 2012 at 10:50 amLove the way this sounds and plan on making it. Do you know the calorie and nutrient counts and number?
Kiersten
September 28, 2012 at 1:39 pmThe calorie count depends on the exact ingredients you use. Here’s a recipe calculator that will figure out the nutritional info: http://caloriecount.about.com/cc/recipe_analysis.php
Jessica Marie
September 29, 2012 at 7:42 pmYay Autumn! <3 I cannot wait to try this! Do you think it would be OK to use "Quick Oats"? That's all I got 🙁
Kiersten
September 29, 2012 at 7:56 pmYes! Quick oats are fine–I have used them myself. 🙂
Dixya @ Food, Pleasure and Health
October 12, 2012 at 11:28 amanytime there is pumpkin spice is involved, it reminds me of Fall, holidays. However, in Dallas it does not feel like Fall but I think this shake might help a little.
Kiersten
October 12, 2012 at 1:52 pmYeah, it’s been in the 80s a lot here too. But then we’ll have a brisk day or a gray afternoon and I remember that it really is fall. 🙂
Paula
October 29, 2012 at 6:20 pmHi Kiersten, thank you for your recipe. I already made it several time and it is my absolute new favorite. My husband like it too, he said it tast bit like peanut butter.
Kiersten
October 30, 2012 at 9:13 amThanks for letting me know–I’m so glad you enjoyed it! 🙂
All Natural Katie
November 21, 2012 at 12:44 pmJust made this for lunch. Delicious and very filling! I (accidentally) used 1 banana instead of 1/2 of banana. I also added 2 tbsp of hemp protein powder for extra protein boost (it did color it green a little, but no taste change). I added all ingredients straight into the blender.
My nutritional calculation (based on the ingredients that I used, include 1 banana and 2 tbsp of hem protein powder): 480 calories, 18.75g protein
Kiersten
November 21, 2012 at 4:06 pmI’m glad you liked it–thanks for sharing! 🙂
Erin @ Texanerin Baking
September 15, 2013 at 9:41 amThis sounds so good! I can’t have fruit (or any type of sugar at all this week… I hope I survive) but if I could, I would so be making this right now. And such pretty pictures! 🙂
Kiersten
September 16, 2013 at 7:34 pmI’m doing an elimination diet right now, so I feel your pain. I’m trying to go a month without gluten, dairy, or sugar. It’s Day 1 and I want to cryyyyyy.
Elizabeth Eross
October 17, 2013 at 7:06 pmI have to say this shake made my morning! I was in a total breakfast runt for the past few weeks and it totally got me out it! Thank you thank you thank you!!!! I follow your blog and just love your posts. Please don’t stop! 🙂
Kiersten
October 17, 2013 at 8:49 pmYay, I’m glad you enjoyed it! 🙂
katie
July 9, 2014 at 12:55 pmI just made this and it’s delicious! I added a spoonful of nutella instead of another sweetener, and I added some buttermilk.
Kiersten Frase
July 11, 2014 at 5:23 pmI’m glad you enjoyed the recipe!
shakira sayyid
November 5, 2014 at 5:16 pmme to yesterday
Marfigs
September 8, 2014 at 2:52 amYum! This is going to be my breakfast tomorrow – was running out of ideas and I am a pumpkin junkie all year round!
Kiersten Frase
September 18, 2014 at 2:11 pmPumpkin definitely shouldn’t be limited to fall only. 🙂
Sharon Pearl
September 9, 2014 at 8:38 amHi I’m in Australia and we don’t have ‘Pumpkin Spice’ …….. can you please tell me what it is or how I can mix my own spices to make it. Thanks 🙂
Sharon Pearl
September 9, 2014 at 8:43 ambtw …… thank you for your vegan recipes page, my daughter follows a vegan diet and I am constantly looking for different and interesting meals to make when she visits and to substitute different ingredients. 🙂
Kiersten Frase
September 18, 2014 at 2:08 pmSorry for the delay in responding – I was moving last week and fell behind on work! Pumpkin pie spice is a blend of several spices you probably have on hand. Here’s a recipe for it: http://www.kitchentreaty.com/homemade-pumpkin-pie-spice-mix/
Brittany
October 2, 2014 at 4:48 pmAny suggestions on what to use in place of the banana? (I’m allergic 🙁 )
Angela Guajardo
January 29, 2016 at 11:35 amGreat recipe! Where did you get the glass from? I am looking for a set of these. Thanks
Kiersten
January 30, 2016 at 7:36 pmI don’t remember – it was either Pottery Barn or Anthropologie. It was a long time ago!
celeb networth
September 29, 2020 at 5:57 amSounds like a perfect breakfast idea! Thank you for the nice recipe.