Fall in Love with Pumpkin
For the overnight oats:
- 3/4 cup gluten free quick oats
- 1/3 cup pumpkin puree
- 1 tsp vanilla extract
- 1-2 tbsp. agave syrup (depends on how sweet you want it)
- 1 cup almond milk
- Pumpkin spice (as much as you want)
For the cinnamon-coconut cashew cream:
- 1/2 cup raw cashews (pre-soaked for 2 to 24 hours)
- 1/4 cup coconut cream
- 1 tsp cinnamon
- 1/4 tsp nutmeg (optional)
Combine all your ingredients for the overnight oats and place them in the fridge for 2-24 hours, giving it time to absorb all the aroma and properly soak the oats for extra volume. The cashews should be soaked for the same amount of time in pure water. Discard the water once the cashews are soaked.
For the cream, place your soaked cashews in a food processor or mixer. Add the spices and the coconut cream and blend until it has a smooth texture. Add in some sugar (stevia, agave/maple syrup) if you want to add some sweetness. Keep blending until you get a thick cream like texture.
Once the oats are ready, remove from the fridge, pour the oats into a bowl and add the cream. For optional toppings you can add some banana, cranberries, crushed nuts, goji berries, chia seeds etc.