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Pumpkin Spice Overnight Oats (Dairy Free)

Updated: Mar 14, 2023

Dairy Free Pumpkin Spice Overnight Oats

Have some leftover pumpkin puree from another recipe that you don't know what to do with? This is the perfect recipe to make for a grab-and-go breakfast that is super quick and easy to make the night before. You will only need a few other simple ingredients that make this breakfast high in soluble fiber to keep you full longer. You can easily modify ingredients to make it your own, feel free to make it dairy free or regular.

For the wet ingredients you will need a dairy free yogurt of choice (I used my own homemade sweetened yogurt), a dairy free milk of your choice (I used unsweetened vanilla almond), pumpkin puree, and pure maple syrup.

Now for the dry ingredients you will need oats, chia seeds, pumpkin pie seasoning and cinnamon. I prefer the texture of quick oats, if you use rolled oats you may need additional liquid. Chia seeds help add bulk, good fiber, and omegas to your breakfast, this will help keep you full longer.

First add your dry ingredients to your jar, then mix them well. Next add all your wet ingredients and again mix until everything is well combined. You may have some cinnamon clumps, you can mix these in better after it has sat in the fridge overnight.

Place your lid on your jar and let sit in the fridge overnight. This allows the oats and chia seeds to absorb the liquid.

Enjoy topped with pecans, granola, cereal, fresh fruit, dried fruit, coconut, or any other favorite toppings. Eat within about five days.



[Serves 1]


1/4 cup quick oats

1 tsp chia seeds

1/4 tsp cinnamon

1/8 tsp pumpkin pie seasoning


1/3 cup vanilla dairy free yogurt (I have used Silk almond vanilla and homemade)

1/4 cup dairy free milk of choice (I used vanilla almond)

2 Tbsp pumpkin puree

1-2 Tbsp maple syrup*


2 tsp collagen powder

Chopped pecans






*I recommend adding sweetener if your yogurt and milk are plain.


  1. Start with a mason jar or container with a lid. Measure out and add your dry ingredients. Mix.

  2. Next add all your wet ingredients. I like to use unsweetened vanilla almond milk and my homemade yogurt, but feel free to use any dairy free milk and yogurt you would like. I add one tablespoon of maple syrup because both my milk and yogurt are very lightly sweetened. Feel free to add sweetener to taste.

  3. Mix together all your ingredients until there are no dry spots.

  4. Place in the fridge overnight.

  5. Top with your favorite toppings such as fresh or dried fruit, granola, cereal, nuts, etc. I like to add pecans and granola.

  6. I like to make a few ahead for the week and keep them in the fridge for about 5 days.


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