It’s starting to feel a bit like fall here in London…if you’re after the warming spices in a cooler form, look no further than these cravable overnight oats! A few dates lend a subtle sweetness to the spiced golden milk, and the yogurt and pumpkin puree perfectly soften the oats. Recipe makes a double batch of milk.

Golden Pumpkin Overnight Oats

 

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Author: noctekana@gmail.com

Serves: Makes 4 servings

Ingredients

Golden Milk

• 5 cups water
• ½ cup raw cashews
• 4 medium medjool dates
• 1 tsp ground turmeric
• ½ tsp pumpkin pie spice
• 1 tsp vanilla extract
• pinch salt

Oats

• ⅔ cup pumpkin puree (from ½ 425g can)
• ⅔ cup unsweetened vegan vanilla coconut yogurt
• 2½ cups Golden Milk, divided
• 2 tsp pumpkin pie spice
• ¼ + ⅛ tsp salt
• 2½ cups rolled oats

Instructions

For the Golden Milk

1. Add all Golden Milk ingredients to high-speed blender (if not using a non-high-speed blender, boil cashews for 5 minutes until soft before adding) and blend on high for 90 seconds.

For the oats

1. In a large bowl, whisk together pumpkin puree, yogurt, ½ cup Golden Milk, pumpkin spice, and salt until no lumps remain.
2. Gradually add remaining 2 cups of Golden Milk.
3. Add in oats and mix well. Leave to sit for 10 minutes, then mix again; it should have thickened up and will continue to thicken in the fridge. Pour into container and refrigerate overnight.
4. Enjoy topped with Pecan Cashew Almond Butter!

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