Overnight Pumpkin Spice Oats (Vegan!)

Yum! This is one of my favorite breakfast treats! And breakfast is my favorite part of the day 🙂

Best made in-season with pumpkin or butternut squash:


  • Half butternut squash chopped & peeled
  • 2-3 carrots chopped & peeled
  • A small 200 ml can or box of coconut cream
  • 1 cup whole wheat or normal oats (organic, not quick oats!)
  • Appx. 2 tablespoons of Chía seeds
  • A few pinches of cinnamon
  • A couple squirts of agave or honey if not vegan


  • Coconut yogurt or Sheep Kefír/ greek yogurt if not vegan
  • 1 teaspoon ground flax seed
  • Pumpkin/Sesame seeds and mixed nuts
  • Any fresh fruit: I like banana and blueberry
  • Coconut flakes
  • 1 teaspoon of organic, natural peanut butter

Boil your carrots and squash or pumpkin until soft. Drain most of the liquid (leave about 1/4 c water). Add back to pot with the coconut cream. Mix with a hand mixer or if you have a blender (or fancier), use that! Add cinnamon and agave and blend until smooth.

Add some of your blended squash mixture to a large jar and add your chía seeds and oats. Mix with a spoon. Fill up the jar with more squash mixture and oats until full! Seal tight and leave in the fridge overnight or for at least 4 hours.

When it’s ready, spoon 1/2 c of your overnight pumpkin oats into a bowl. Add approx. 1/4 coconut yogurt (or sweetened Kefír or greek yogurt if you aren’t a vegan) and all your toppings! If you like it a bit sweeter don’t be afraid to add a bit more agave or honey.


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