Making your dairy free overnight oats with a pumpkin twist is the best way to use up that can of pumpkin puree! All you need is 7 simple ingredients that are likely in your pantry right now. Enjoy this healthy breakfast recipe all week long.
Breakfast is definitely one of my favorite meals of the day. If I'm not eating handfuls of granola or indulging with Gluten Free Apple Cider Donuts, I'm usually found with a jar of overnight oats in hand. They're extremely convenient for a busy mom of 3 like me, but still filling enough to satisfy me until lunch.
Once you give these oats a try, you'll believe the hype too!
Jump to:
- What are the Ingredients for Dairy Free Overnight Oats with Pumpkin?
- How do I make Dairy Free Overnight Oats with Pumpkin ?
- Recipe Substitutions
- Ways to Serve Dairy Free Overnight Oats with Pumpkin
- Tips for Perfecting This Recipe
- Storage, Freezing, and Reheating
- Recipe FAQ's
- Hungry for More?
- Did you like this recipe? Share it!
- Dairy Free Overnight Oats with Pumpkin
What are the Ingredients for Dairy Free Overnight Oats with Pumpkin?
- Pumpkin puree - Use unsweetened pumpkin puree.
- Almond butter - Use natural almond butter (the kind that needs to be stirred!).
- Unsweetened oat milk (or other non-dairy milk) - almond milk is another great option here.
- Maple syrup - use real maple syrup, as it has better flavor than the artificially flavored options.
- Vanilla extract - use real vanilla extract to add a yummy flavor to this breakfast recipe.
- Pumpkin pie spice - if you do not have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, and cloves.
- Coarse Kosher salt - a little bit of salt helps bring out the sweetness in this oatmeal recipe.
- Certified gluten free rolled oats - You can use any rolled oats, but since I am typically gluten free, I use the gluten free kind! The key here is to use rolled oats, not quick cook oats.
- Toasted pecans - Pecans add a nice little crunch to this dairy free oatmeal.
How do I make Dairy Free Overnight Oats with Pumpkin ?
- In a medium bowl, whisk together pumpkin puree and almond butter. Add the maple syrup, pumpkin pie spice, and salt, and whisk until combined. Stir in the oats until well combined.
- Divide evenly among 4-12 ounce mason jars or 6-8 ounce mason jars (or container of your choice).
- While mixing the oat mixture, toast the pecans at 350°F until fragrant. Remove from the oven, and set aside to cool
- Top with pecans, and let sit overnight.
- The next day, remove the oats from the refrigerator and enjoy chilled. You can also remove from the refrigerator and let sit for 1-2 hours, and enjoy room temperature, or you can microwave on high for about 60-90 seconds and enjoy warm!
Recipe Substitutions
- Pecan substitutions: Chopped almonds, walnuts, brazil nuts or pumpkin seeds would all make for good alternatives. You could even top with mini chocolate chips for a more dessert-like twist.
- Almond butter substitutions: Another neutral nut butter like cashew butter or pumpkin seed butter would work well to make these oats creamy without overpowering the flavor. You can opt for peanut butter, but the peanut flavor will be pronounced.
- Pumpkin puree substitutions. Sweet potato puree or butternut squash puree are very similar options and can typically be found sold in a can just like pumpkin puree or learn how to roast a pumpkin and do it yourself!
- Maple syrup substitutions. Another liquid sweetener such as agave nectar, honey, or brown rice syrup can easily be swapped 1:1.
Ways to Serve Dairy Free Overnight Oats with Pumpkin
- With bananas or apples - Want to pack another serving of fruit into your day? You can easily add in a mashed banana or some apples that have been sauteed with cinnamon to this overnight oats recipe.
- Add protein powder - If you want to turn this recipe into a protein powerhouse, then simply add in some vanilla protein powder. This one is my favorite, and if you use code ERICAH20 at checkout, you get a nice little discount!.
Tips for Perfecting This Recipe
- Use natural almond butter. When shopping for an almond butter, the only ingredients should be almonds and maybe salt. If there are additional added ingredients or added sugar, this is going to change the flavor of your oats and potentially make them too sweet.
- Check that your oats are gluten-free certified. Oats on their own are technically gluten-free, but cross contamination is a serious concern. If you are celiac or gluten-intolerant, only purchase gluten-free certified oats.
Storage, Freezing, and Reheating
To store: This recipe makes enough for several days worth of breakfast. I prefer to portion it into Mason jars. You can, however, portion as you serve. Either way, once this recipe is made, store it in the refrigerator for up to 1 week.
To freeze: Dividing pumpkin overnight oats into Mason jars makes them super simple to freeze! You can simply line these up in your freezer, and freeze them for up to 1 month. NOTE: when placing the jars in the freezer, use caution, as they will become more slippery once frozen.
To reheat: If freezing dairy free overnight oats, simply remove from the freezer and place in the refrigerator the day before you want to eat them. When ready to eat, if you would like them warmed, simply place in the microwave and heat for one minute at a time, stirring between each cycle.
Recipe FAQ's
Using rolled oats for overnight oats is the most popular choice, but instant oats can be used, too! They provide the same nutrition, the only difference being instant oats will make a softer, less textured oatmeal. Please don't use steel cut oats, however. They won't soften enough overnight.
Soaked overnight oats will last for up to 5 days in the refrigerator, given they are stored properly in an an airtight container like a glass mason jar. It is important to note that food stored in glass will generally last longer than food stored in plastic, so if you need your leftovers to last as long as possible, invest in some good glass jars. You can even use them to make easy homemade salad dressings and cocktails.
Technically yes, but I'd only do so as an absolute last resort. Milk, dairy or nondairy makes overnights oats creamy and flavorful. Without it, the flavor could fall flat and be rather one dimensional.
If you are out of milk, try a can of lite coconut milk or blend ½ cup of raw, unsalted cashews with 2 cups of water in a high-speed blender until creamy and frothy. Use immediately in your overnight oats. Cashews blend so smoothly into the milk there is no need to strain!
Hungry for More?
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Dairy Free Overnight Oats with Pumpkin
Equipment
- 1 Set of measuring spoons
- 1 Set of dry measuring cups
- 6 8 ounce mason jars
- 4 12 ounce mason jars
- 1 mixing bowl
- 1 Cutting board
- 1 Chef's knife
Ingredients
- 1 ½ cups pumpkin puree
- ⅓ cup almond butter
- 2 cups unsweetened oat milk or other non-dairy milk
- ½ cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon coarse Kosher salt
- 2 cups certified gluten free rolled oats
- ½ cup toasted chopped pecans
Instructions
- In a medium bowl, whisk together pumpkin puree and almond butter. Add the maple syrup, pumpkin pie spice, and salt, and whisk until combined. Stir in the oats until well combined.
- Divide evenly among 4-12 ounce mason jars or 6-8 ounce mason jars (or container of your choice).
- Top with pecans, and let sit overnight.
- The next day, remove the oats from the refrigerator and enjoy chilled. You can also remove from the refrigerator and let sit for 1-2 hours, and enjoy room temperature, or you can microwave on high for about 60-90 seconds and enjoy warm!
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