A seasonal pumpkin recipe for this weeks overnight oats. No layers this week, but you could layer it if you want, but as I just mix it all in to eat, I didn't bother.
I make up the oats and pumpkin filling the night before having soaked the cashews whilst at work. Then assemble in the morning. Or just soak the oats and cashews and make up the pumpkin filling in the morning.
The night before soak the oats.
1/2 cup oats
2/3 cup non dairy milk
1 tbsp ground flax seed (or chia seeds if you prefer)
Mix the oats, milk and flax in a bowl. Leave in fridge overnight and they are then ready to be assembled in the morning.
Pumpkin fillingHalf a small pumpkin (such as munchkin pumpkin) or if you don't like raw pumpkin, you can you cooked.
2 tbsp cashew nuts soaked overnight or during the day if you make this up the night before.
1/2 tsp mixed spice (ginger, cinnamon and clove)
1 tbsp agave nectar
Put all in a food processor and process until smooth. If you have a large capacity processor you may find this difficult as this is such as small amount, but just keep stopping and stirring the lumps from under the blades and get it as smooth as you can, a few lumps don't matter. Or make double the quantity and have it again tomorrow or serve 2! Taste and adjust spices/sweetener as required.
Coconut cream from the top of a can of coconut milk that has been in the fridge overnight.
Add the oats to the bowl, then add the pumpkin filling in the middle. Top with a dollop of coconut cream. I also decorated with a slice of sharon fruit
Makes one portion
I post one or two new overnight oats post every week, sometimes quite traditional and sometimes a pudding style one. Usually on a Thursday or Friday mornings, so please follow my blog if you want to get new overnight oats breakfast ideas. My other overnight oats recipes.
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