In a bowl, combine all ingredients. Place the mixture in fridge for 2-24 hours for oats and chia seeds to soak up moisture.
Make the Cinnamon Cashew Cream raw cashews, coconut cream, cinnamon and sugar.
Remove the oat mixture from the fridge. Divide the mixture into 2 jars, top with 2-3 tablespoons cashew cream, banana slices, and dried or fresh cranberries.
Serve right away or place lid on jars and store in the fridge for up to 4 days.
Vegan overnight oats are an easy, nourishing breakfast. Adding real pumpkin makes this breakfast the perfect fall choice.
A healthy breakfast that comes together with healthy ingredients that are naturally gluten free and dairy free. Add your favorite toppings to make this overnight oat recipe a new favorite.
With added pumpkin spice, pumpkin puree and the cinnamon cashew cream on top, these overnight oats are the epitome of fall.
FULL RECIPE AT: