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Gluten Free Dairy Free Pumpkin Overnight Oats

Are you hungry for a delicious breakfast that is easy and full of fall flavor?  This is the perfect recipe for you!  You simply mix everything up, place in the refrigerator overnight and microwave in the morning.  It can’t get any easier!  This breakfast will fill you up and give you the energy needed to make it to lunch!

Gluten Free Dairy Free Pumpkin Overnight Oats

Author/Source:  adapted from Allergy-Friendly Taste Buds

mindy @ Onceamonthmom.com

Ingredients:

  • 1 1/2 cups dairy free milk (almond, coconut or whatever is your preference)
  • 1/4 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 Tablespoon ground flax seed
  • 1 teaspoon pumpkin pie spice
  • 2 Tablespoons pure Maple Syrup
  • 1 1/2 cups gluten free oats

Directions:

Combine milk, pumpkin, vanilla, flax seed and pumpkin pie spice.  Mix well.  Add maple syrup and oats.  Mix until well combined. Cover and store in the fridge overnight.   Remove desired portion and heat through.

Freezing Directions:

Combine milk, pumpkin, vanilla, flax seed and pumpkin pie spice. Mix well.  Add maple syrup and oats. Mix until well combined.  Divide among 4 quart size freezer bags. Remove air, label & seal.

Servings:  4


**conversion chart image provided by Erik Spiekermann

14 Responses to “Gluten Free Dairy Free Pumpkin Overnight Oats”

  1. Erika says:

    Do you need to thaw it overnight when freezing it or can you just heat it right out of the freezer? Is it best to soak overnight before freezing if not thawing it first?

    • mindy says:

      These will be fine going directly to the freezer. The night before–move to the fridge and then heat through in the microwave.

  2. Deborah J Austin says:

    Do you use quick oats or regular?

  3. Maggie Kleiven says:

    Would steel cut oats work? Thanks!

  4. cristin says:

    super excited to try this on chilly school mornings!
    we no longer use a microwave; how long do you think it’d take heating on a stovetop? any other adjustments you’d recommend?

    • mindy says:

      Hi Cristin,

      I wouldn’t think it’d take any longer than 5-7 minutes. I agree those are the perfect days for this comfort food! Enjoy!

  5. Sarah says:

    for pumpkin puree, is that canned pumpkin?

  6. Sarah says:

    OH, and are all oats Gluten-free, or only specially marked oats?

    • Kelly says:

      The short answer is yes all oats are gluten free, however you have to worry about contamination. There are facilities that package oats that package other products that contain gluten. You’re simply looking for no cross contamination. Hope that helps!

      • Sarah says:

        Thanks! I don’t know all the in’s & outs, except that my daughter seems to be gluten ‘intolerant’. No allergies, just stomach issues. Thanks so much! Can’t wait to try it, and yes, I’ll use canned pumpkin! LOL

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