Dairy Free Pumpkin Overnight Oats

This dairy-free pumpkin overnight oats recipe comes together with simple ingredients for the ultimate quick and easy fall breakfast. It's creamy, comforting, and great for meal prep.

Course Breakfast

Prep Time 5

Resting Time 6

Total Time 6 5

Servings servings

Calories 415kcal

Author Jenna Urben

Ingredients

¾ cup old fashioned oats
¾ cup coconut milk
¼ cup pumpkin puree
1 tablespoon maple syrup
½ teaspoon pumpkin pie spice
¼ cup chopped pecans

Instructions

In a medium bowl, mix together oats, coconut milk, pumpkin puree, maple syrup, and pumpkin pie spice. Taste and adjust seasoning, if needed.
Let sit for 5 minutes, then stir again before covering. Store in the refrigerator for at least 6 hours, or overnight.
Stir well before eating and add extra dairy-free milk if the oats seem too thick after storing. Add chopped pecans and any other toppings before enjoying!

Notes

Store in the fridge for up to 5 days. I suggest storing your overnight oats in personal-sized jars, mason jars, or any airtight container.

Nutrition