Vegan pumpkin overnight oats with cinnamon and pecans

Vegan pumpkin overnight oats made with Hokkaido squash purée, oats and soya drink with cinnamon, ginger and nutmeg, topped with soya yoghurt and toasted pecans. An autumn breakfast, 385 kcal.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 385 kcal per serving
• Protein: 15 g
• Fat: 15 g
• Carbs: 44 g

Ingredients

• 150g Hokkaido squash
• 3 tbsp water
• 200ml soya milk
• 20g maple syrup
• 100g rolled oats
• 20g pecans
• 150g soya yoghurt
• 1 tsp cinnamon
• ½ tsp ground ginger
• 1 pinch of nutmeg

Method

You’ll need: frying pan · stick blender · chopping board · knife · mixing bowl

1. Cut the Hokkaido squash into cubes with the skin on and cook it with the water, covered, for 12 to 15 minutes until soft. Purée it and leave the purée to cool.
2. Stir the squash purée, soya milk, maple syrup, cinnamon, ginger and nutmeg together in a bowl.
3. Stir in the oats, divide the mixture between two glasses, cover and put them in the fridge overnight.
4. Roughly chop the pecans and toast them in a dry frying pan for 2 to 3 minutes.
5. Top the oats with the soya yoghurt and pecans and serve.

Good to know

Pumpkin for breakfast sounds unusual at first, but with cinnamon it tastes like pumpkin pie. The purée makes the oats creamy and slightly sweet, and the maple syrup does the rest.

Swaps

Hokkaido → butternut squash (peel it first). Pecans → walnuts. Soya milk → oat milk (contains little protein). Maple syrup → date paste.

Cooking tips

Cook double the amount of squash: the purée keeps for 4 days in the fridge and is enough for the next batch.

Storage

Keeps for 2 days in the fridge without the topping.

Allergens

Contains gluten (oats), soya and pecans (tree nuts); no milk or egg. Suitable for children and in pregnancy.

Frequently asked questions

How long do pumpkin overnight oats keep in the fridge?

Keeps for 2 days in the fridge without the topping.

Dairy-free recipes