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Gluten Free Dairy Free Pumpkin Overnight Oats

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Gluten Free Dairy Free Pumpkin Overnight Oats

Mindy
The Cook
4 Servings
7 Ingredients
13 Comments

Easy and yummy breakfast packed with nutrients and fall flavor.

4 Servings
7 Ingredients
13 Comments

Ingredients

  • 1 ½ cups Milk, Dairy Free
  • ¼ cups Pumpkin, Canned
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Flaxseed, Ground
  • 1 teaspoon Pumpkin Pie Spice
  • 2 tablespoons Maple Syrup
  • 1 ½ cups Rolled Oats, Gluten Free

Containers

Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

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13 Comments

Join the discussion
  1. 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?

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

  2. 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?

    1. 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!

    1. 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!

      1. 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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