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!
Servings 2
Ingredients
- ¾ cup rolled oats
- ¼ -½ 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
Instructions
- 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.
Notes
* Roasted butternut, pumpkin or kabocha squash would also be great!