Pumpkin Overnight Oats

Since I’m not feeling too great, I think this is a perfect breakfast for those lazy morning when you just don’t want to get out of bed.

My day basically consists of oatmeal (oh so warming!) with chicken soup and then more chicken soup. Which is totally ok with me, because it screams warm comforting nights!

Pumpkin Overnight Oats vegan, gluten free, dairy free
Serves 1

A delicious and easy breakfast in the cold months when you want that extra 15 minutes in bed! Sweet notes from the pumpkin comes through whilst the cinnamon gives a Christmassy flavour! This recipe can also be warmed up on the stove top in the morning or baked for 20 minutes at 180ºC.

1/4 cup rolled oats
1/3 cup warm water or warm almond milk (can be substituted with soy, coconut or dairy milk)
1 tablespoon pumpkin puree (recipe below)
Cinnamon, to taste
Maple syrup, to taste

For garnishing: chopped apple, walnuts, coconut yoghurt, cinnamon

Mix the water, puree and oats together.

Set aside or put in the fridge for an hour or overnight.

I like to serve in a cute jar with chopped apple and walnuts.

Pumpkin Puree vegan, gluten free, dairy free
Makes 1 cup

This puree is perfect for any dish, sweet or savoury! You can make it into a soup, pasta sauce or even use it for pies! Also feel free to make it with kabocha or butternut squash.

Preheat oven to 180ºC.

Cut pumpkin in half and poke holes in it and sprinkle with salt.

Place face down on baking tray and bake for 45 minutes.

Poke with a fork and it should be soft. If not, leave in for another 15 minutes, facing upwards in oven.

Once cooked, spoon contents into a blender and blend until smooth.

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