Buttercup squash is similar to pumpkin and butternut squash, but green on the outside! You can roast it like any other squash and it will caramelize and concentrate the flavors a bit more. Ya'll know I love a good bowl of oats (pumpkin, strawberry, or anything else!), so it's no surprise I put this squash to good use in our breakfast! I loved the earthier taste of fresh roasted squash in oatmeal, but you could also use canned pumpkin or butternut squash.

The cooking process is super simple - combine all ingredients and stir until bubbly and thick. I poured a little almond milk on mine at the end to cool it down, then topped with toasted pecans, cashew butter, Purely Elizabeth grain-free pumpkin spice granola and chia seeds (whew, that's a mouthful!). You could make these ahead of time for a quick breakfast, or even try an overnight oat version if you like!

Enjoy!

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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

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!

The post Cozy Vegan Buttercup Squash Oats appeared first on French Pressed Kitchen.

This is a well-loved recipe that is one of my go to's for a healthy breakfast - overnight oats with pumpkin. The oats are packed with nutritional and delicious ingredients: pumpkin // cinnamon // nutmeg // ginger // pecans // collagen. PLUS, they take only 5 minutes to prepare! You could even make a few batches to meal prep for the week!!

I used to make these all the time when I was packing my breakfast to go for work {okay - without the whipped cream}. (That was back before I discovered the blissful morning at home breakfast that I enjoy so much every day now =)!). Since they're easy to prepare and you can mix everything together, they also travel well in a tupperware or glass jar if you're on the go. I always keep my Bonne Maman jam jars and reuse them - they're the perfect size for oats.

You can prepare these the night before and either eat straight from the fridge (that's what I did), or heat them up for a bit in the microwave if you prefer them warm. The oats may be thicker or thinner depending on your milk (I find that almond milk and chia seeds in overnight oats gets super absorbent), so just adjust according to your taste. If you like it thicker use less liquid; thinner and more porridge-y, add more! Wait until the morning to add more milk if you're not sure how it will thicken up.

Some notes

• I love adding a *lot* of cinnamon and some other spices to these oats. Feel free to add more or less to your taste!
• I used Vital Proteins Collagen in this (1 scoop, 9g of protein) for protein. You can use another protein powder, but adjust the sweetness/flavors accordingly. I personally have been loving collagen not just for the protein aspect but all the other good benefits!
• I used So Delicious dairy free whipped cream as a topping because I had some leftover, and nothing says pumpkin pie like whipped topping!!
• The raisins get nice and plump if you soak them overnight in liquid. Win!
• Fresh nutmeg really does make a difference. Just do it.

Don't let the ingredient list here intimidate you here - it's mostly spices. Whipped cream on top (mine is dairy free) is optional, but recommended and delicious. Swirl it in!!

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Pumpkin Spiced Overnight Oats

This is my go to recipe for overnight pumpkin oats. You can warm them up a little in the morning if it's a chilly fall morning, or just eat them straight out of the bowl!

Course Breakfast

Cuisine American

Keyword Oatmeal, Overnight Oats, Pumpkin

Prep Time 5 minutes

Cook Time 1 minute

Total Time 6 minutes

Servings 1 serving

Author Andrea Shome

Ingredients

Oatmeal

• ½ cup rolled oats
• 1 teaspoon chia seeds
• 1 teaspoon hemp hearts
• 1 big teaspoon pumpkin pie spice*
• scant ¼ cup pumpkin puree canned or fresh
• 1 scoop collagen or other protein powder (optional)
• 1 teaspoon maple syrup optional
• 1 Tablespoon raisins golden are great but regular works well too!
• ½ - ¾ cup almond milk

Toppings - all optional but delicious

• Toasted or candied walnuts or pecans
• Almond butter
• Chocolate chips
• Raisins

Instructions

• Mix all the dry ingredients in a bowl.
• Pour in the pumpkin and mix; next add the milk and mix through thoroughly. If the mixture looks to thick, add a little more milk.
• Cover and refrigerate overnight.
• Warm up in the morning**, or eat straight from the fridge!
• Top to your heart's desire.

Notes

* In place of a pumpkin spice mix, use a mix of cinnamon // nutmeg // cloves // ginger to your taste. I used mostly cinnamon and pinch of everything else.

** You can heat up the oats in a microwave for about a minute to warm them slightly!

 

Let me know if you try these, and in the meantime, bon appétit 🙂

The post Pumpkin Spiced Overnight Oats (with Protein!) appeared first on French Pressed Kitchen.