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Cozy Vegan Pumpkin Oats

Cozy fall oats made with roasted buttercup squash, almond milk, cinnamon, cloves, nutmeg, raisins and pecans. A naturally vegan, gluten free and hearty breakfast!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Andrea


  • 3/4 cup rolled oats
  • 1/4 -1/2 cup roasted buttercup squash*
  • 2 teaspoons chia seeds
  • 1 teaspoon pumpkin pie spice OR a mix of cinnamon // nutmeg // cloves
  • 1 scoop collagen or other protein powder (optional)
  • 2 teaspoons molasses
  • 2 Tablespoons raisins golden are great but regular works well too!
  • 1 cup almond milk


  • Add all the ingredients into a small pot and stir to combine. Lightly smash the squash if it needs to be incorporated more easily.
  • Heat the pot over medium heat, stirring the mixture so it doesn't stick. If the mixture looks to thick, add a little more milk.
  • Bring to a gentle boil, then reduce heat to low and stir for about 5 more minutes, until oats are creamy.
  • Set aside to cool, then serve! A splash of milk, toasted nuts and granola are all great topping options.


* Roasted butternut, pumpkin or kabocha squash would also be great!