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Dairy Free Overnight Oats with Pumpkin

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Prep Time 15 minutes
Cook Time 1 minute
Sitting Time 8 hours
Total Time 8 hours 16 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 346 kcal

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!

Nutrition

Calories: 346kcalCarbohydrates: 46gProtein: 8gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 396mgPotassium: 430mgFiber: 7gSugar: 19gVitamin A: 9539IUVitamin C: 3mgCalcium: 119mgIron: 3mg
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