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Finished shot of dairy free overnight oats with pumpkin

Dairy Free Overnight Oats with Pumpkin

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.
Prep Time 15 mins
12 hrs
Total Time 12 hrs 15 mins
Course Breakfast
Cuisine American
Servings 6 servings
Calories 418 kcal


  • 1 ½ cups pumpkin puree
  • 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


  • 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!


Calories: 418kcalCarbohydrates: 54gProtein: 9gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gSodium: 642mgPotassium: 465mgFiber: 7gSugar: 27gVitamin A: 9706IUVitamin C: 3mgCalcium: 231mgIron: 3mg
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