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.

Advertisement

Coco-nutty Oatmeal

As you probably know, I’m a huge fan of oatmeal. Since I also love coconuts, I thought I’d try out a bit of a tropical flavour and it worked so well! The flavour of coconut and banana and nuts go super well together and the dollop of coconut yoghurt on top gives it that decadent feel!
I’m sure you could always make this into overnight oats and it would be equally delicious!

Sorry that there’s no video this week by the way – if you saw my last post, you’d see that I’m away so I’ve scheduled posts for the next 4 weeks! This oatmeal cooks the same way as you would make my other recipes, whether its banana bread oatmeal or strawberry oatmeal – so you can check those posts out for a tutorial!

Coco-nutty Oatmeal vegan, gluten free, dairy free
Serves 1

1 part oats
1 banana (1/2 mashed to put into the oatmeal)
1 part coconut milk
1 part boiling water
Handful of nuts
1 tablespoon of flaxseeds (I used Linwoods)
Dollop of coconut yoghurt (I used COYO)

Soak the oats in boiling water for about 15 minutes in the pan with the lid on.

After 15 minutes, add the coconut milk, mashed banana and flaxseeds.

Cook on a low heat for about 5 minutes until desired consistency.

Serve in a bowl with bananas, chopped nuts and a dollop of yoghurt.

Strawberry Oatmeal

I’m so happy you enjoyed the banana bread oatmeal recipe and tutorial, so I’m back with a delicious summery oatmeal recipe!

I have an addiction to oatmeal. I know it’s summer and super hot but oatmeal is so comforting and delicious and I’ve put a summery twist on it by using strawberries and my new favourite thing ever: BlendCo’s skin mix! (It seriously transforms bland oats to seiously amazing I-could-eat-oatmeal-forever kind of breakfast.)
I reviewed this company earlier this week and they are amazing!

These oats are super easy to make and I’m sure they would taste amazing if you added coconut milk to make them over night oats! (recipe below!)

Here’s the video tutorial, so be sure to check it out!

Also, just a side note but I’m off to Tokyo on Sunday but will still be uploading video recipes and recipes on this blog every week! And I’ll have some great posts when I get back, so don’t you worry!

Strawberry Oatmeal vegan, gluten free, dairy free
Serves 1

1 part oats
1 part water (you can also use non dairy milk, coconut milk or dairy milk)
Strawberries (reserve 2 to top your oats with)
1 tablespoon flaxseed (I used Linwoods)
1 tablespoon of BlendCo Skin Mix

optional: sweetener of your choice, such as honey or maple syrup (vegan). You can also use mashed banana if you want to keep it refined sugar free!

Pour boiling water over oats in a saucepan and cover with lid to soak.

While the oats are soaking, cut the strawberries into cubes.
Reserve 2, and cut into slices to place on top.

After about 5 minutes, the oats should have soaked up most of the water.
Add the flaxseeds and strawberries and cook on low heat until desired consistency.

Serve in a bowl and top with strawberries and loads a tablespoon of BlendCo Skin Mix.