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!
roasted buttercup squash*
pumpkin pie spice OR a mix of cinnamon // nutmeg // cloves
or other protein powder (optional)
golden are great but regular works well too!
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!