Pumpkin Overnight Oats with Cinnamon Cashew Cream and cranberry nut topping! A vegan pumpkin overnight oats recipe, perfect for an easy fall breakfast. I might have snuck in some extra pumpkin spice too! Gluten free, healthy, easy, and oh so nourishing! Bring on the pumpkin ya’ll!
Pumpkin overnight oats is like the equivalent of the Summer smoothie bowl obsession, but in Fall form. You know I’m right, right? But let’s back up a bit. Let’s talk about this week . Oh man. I’ve never been so excited. And again excited for the little things. We’re traveling to a place with the cooler weather to expand our careers. It’s the first week of fall. And I finally get some quality time with my husband. That is after I attend my workshop. I don’t know what it is about Fall, but to me, it feels like a renewal. The transition in seasons and a change in the air and colors around us.
Never in my life have I liked change so much; change that brings good. Change that brings creativity, nourishment, warmth, and in this case some mighty fine vegan cranberry pumpkin overnight oats with cinnamon cashew cream. I might have snuck in some pumpkin spice too. On top of the cranberry. That just fits, ya know? But really, changes are in the air for a reason. Our bodies crave more than just salads, smoothies, and cold sandwiches. Our bodies need extra “cuddling”, per se.
Don’t believe me? You should really read my other pumpkin bread post about how we need carbs during the Fall. It’s really true! We crave more warm and carb rich food because our circadian rhythm is adapting to the change in environment. Less sunlight means we need more Vitamin D. Vitamin D controls Serotonin production (source). Serotonin is the “feel good” neurotransmitter. Healthy Carbs, like gluten free oats and starchy vegetables (pumpkin) raise your insulin a bit, which then can help convert tryptophan into that feel-good neurotransmitter, serotonin. Phew, that makes sense right? Bottom line, our nutrient and macro nutrient needs adjust as the seasons adjust.
Now, just as our bodies are changing and adapting, so is our schedule, goals, etc. Am I right?
Yes, life is like a bowl of pumpkin overnight oats with cashew cream. It’s filled to the brim with goodness, smells heavenly, and is just waiting for you to embrace it spoon and and bowl!
Ha ha, see what I did there? Yes life is like that.
Apparently I’m extra corny during this transition into Fall as well. As I should be, my husband and I have been through a ton this past year and we’re realizing that as years go by, if we don’t adapt to the growing pains with each other, then years pass without any fruitfulness.Instead we just feel depleted and weathered . I don’t know about you, but I’m tired of that type of living. Which is why Fall is the perfect time to feed that body, mind, soul, and relationships.
So let’s welcome the pumpkin overnight oats with open arms. Let’s embrace all things cinnamon spice vegan cashew cream (trendy as it may be, there’s something about it). And let’s slow down and savor the first week of FALL ya’ll!!! Hey seasonal food that puts a smile on our face and energy in our body.
Ok enough mushy monday feel good talk. I’m ready to share the first PUMPKIN recipe of 2016. Just a few days shy of the official Fall equinox.
Now you can feel good about face planting this gluten free bowl of pumpkin overnight oats goodness afterwards. OK.?Print
- For the Pumpkin Overnight Oats:
- 3/4 cup gluten free quick oats (I use Love Grown Superfood oats)
- 1/3 cup pumpkin puree
- 1 tsp vanilla extract
- 2 tbsp chia seed
- 1-2 tbsp maple syrup (depends on how sweet you want it)
- 1 cup coconut or almond milk
- dash of pumpkin spice
- For the Cinnamon Cashew Cream – Vegan:
- 1/2 cup raw cashews (soaked 2 hrs to 24 hrs)
- 1/4 cup coconut cream
- 1 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1 tbsp coconut sugar
- dried or fresh cranberries (few tbsp’s)
- banana slices
- toasted or crushed pecans or walnuts (1 -2 tbsp)
- Combine all your ingredients for the overnight oats. Mix and place in fridge for 2 – 24hrs, letting it soak. The oats and chia will expand once they start soaking, so you will get more volume after.
- Be sure to soak your cashews as well. Soak in purified water for 2 – 24hrs. Discard water once soaked.
- While the oats are sitting, make your cashew cream. Place your soaked cashews in food processor. Add in your cream and spices. Blend until smooth. Then add in your sugar. Blend again. Should be almost like a thick cream like texture. A little grainy. Pour into a bowl or container to keep for when ready.
- Once your oats are ready, remove from fridge.
- Pour oats into bowl or bowls. Should make 2 or more serving.
- Place 2-3 tbsp or more of cashew cream on top of oats. (you will have extra cashew cream so be sure to keep extra in fridge later)
- Top with banana, toasted or crushed nuts, and 1 tbsp cranberries.
- Should be sweet enough but if not, feel free to add maple syrup on top.
- If you want it more of a porridge, heat 1/4 cup more milk and pour on top before eating
Nutrition for 2/3 cup oats 2-3 tbsp cup cashew cream.
Get ready for more Fall inspired recipes this week ya’ll. I’m feeling inspired, nourished, and ready for change. And I’ll discuss more on that topic later.
Ever made pumpkin overnight oats? How about a sweet version of cashew cream?
The two are made for each other. Like a LOT!