1. In a Mason jar, combine the oats, nondairy milk, chia seeds, pumpkin pie spice, and vanilla. Whisk together to blend. Store in the refrigerator overnight.
2. In the morning, give the mixture a stir. The overnight oats should be thick and creamy.
3. Top with the pumpkin seeds, pecans, and blueberries, and enjoy!
Notes
Ingredient tip: I recommend using rolled oats in this recipe. Quick oats will yield a mushy texture, and steel-cut oats may be too gritty for some people— but Goldilocks would agree that rolled oats are just right!