Cranberry Pumpkin Vegan Overnight Oats with Cinnamon Cashew Cream

This vegan pumpkin overnight oats recipe is perfect for an easy fall breakfast. Pumpkin Overnight Oats with Cinnamon Cashew Cream and cranberry nut topping!  Gluten free, healthy, easy, and oh so nourishing! Bring on the pumpkin, ya’ll!

Pumpkin overnight oats are like the equivalent of the Summer smoothie bowl obsession but in Fall form. You know I’m right, right?

But let’s back up a bit. Let’s talk about this week. Oh man, I’ve never been so excited. And again, excited for the little things. We’re traveling to a place with the cooler weather to expand our careers. It’s the first week of fall. And I finally get some quality time with my husband. That is after I attend my workshop. I don’t know what it is about fall, but to me, it feels like a renewal. The transition in seasons and a change in the air and colors around us.

Never in my life have I liked change so much; change that brings good. Change that brings creativity, nourishment, warmth, and in this case some mighty fine cranberry pumpkin vegan overnight oats with cinnamon cashew cream.
I may have snuck in some pumpkin spice too. On top of the cranberry. That just fits, ya know?

But really, changes are in the air for a reason. Our bodies crave more than just salads, smoothies, and cold sandwiches. Our bodies need extra “cuddling”, per se.

Cold weather brings on carb cravings.

Don’t believe me? You should really read my other pumpkin bread post about how we need carbs during the fall. It’s really true! We crave more warm and carb rich food because our circadian rhythm is adapting to the change in environment.

Less sunlight means we need more Vitamin D. Vitamin D controls Serotonin production (source). Serotonin is the “feel good” neurotransmitter.  Healthy carbs, like gluten-free oats and starchy vegetables (pumpkin), raise your insulin a bit, which then can help convert tryptophan into that feel-good neurotransmitter, serotonin.

Phew, that makes sense, right? Bottom line, our nutrient, and macronutrient needs adjust as the seasons adjust.

Well, that and sweet cinnamon vegan cashew cream is amazing and a must for all fall baking, and breakfast oats or porridge. Plus it’s loaded with zinc and magnesium (power antioxidants)! Just sayin’…

Now, just as our bodies are changing and adapting, so is our schedule, our goals, etc. Am I right?

Yes, life is like a bowl of cranberry pumpkin vegan overnight oats with cashew cream. It’s filled to the brim with goodness, smells heavenly, and is just waiting for you to embrace it, spoon and bowl!

Haha, see what I did there? Yes, life is like that.

Apparently, I’m extra corny during this transition into fall as well. As I should be; my husband and I have been through a ton this past year. We’re realizing that as years go by,  if we don’t adapt to the growing pains with each other, then years pass without any fruitfulness. Instead, we just feel depleted and weathered. I don’t know about you, but I’m tired of that type of living. Which is why fall is the perfect time to feed the body, mind, soul, and relationships.

So let’s welcome the Cranberry Pumpkin Vegan Overnight Oats with open arms. Let’s embrace all things cinnamon spice vegan cashew cream (trendy as it may be, there’s something about it). And let’s slow down and savor the first week of FALL ya’ll!   Hey, it’s seasonal food that puts a smile on our face and energy into our body.

Ok, enough mushy Monday feel-good talk. I’m ready to share the first PUMPKIN recipe of 2016. Just a few days shy of the official fall equinox.

Now you can feel good about face planting this gluten-free bowl of vegan overnight oats goodness afterward. OK.?

How do you make vegan overnight oats?

The key to creating vegan overnight oats is to make them with nut milk instead of yogurt. For sweetness, a touch of maple syrup is added.

Cranberry Pumpkin Vegan Overnight Oats with Cinnamon Cashew Cream (Gluten Free}

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• Author: Lindsay Cotter
• Prep Time: 24 hours
• Total Time: 24 hours
• Yield: 2

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Description

Pumpkin Overnight Oats with Cinnamon Cashew Cream and cranberry nut topping! This vegan overnight oats recipe is perfect for a fall breakfast. Gluten free, healthy, easy, and oh so nourishing!

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Ingredients

For the Vegan Overnight Oats:

• 3/4 cup gluten free quick oats (I use Love Grown Superfood oats)
• 1/3 cup pumpkin puree
• 1 tsp vanilla extract
• 2 tbsp chia seed
• 1–2 tbsp maple syrup (depends on how sweet you want it)
• 1 cup coconut or almond milk
• dash of pumpkin spice

For the Cinnamon Cashew Cream:

• 1/2 cup raw cashews (soaked 2 hrs to 24 hrs)
• 1/4 cup coconut cream
• 1 tsp cinnamon
• 1/4 tsp nutmeg (optional)
• 1 tbsp coconut sugar
• Topping:
• dried or fresh cranberries (a few tablespoons)
• banana slices
• toasted or crushed pecans or walnuts (1-2 tbsp)

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Instructions

1. Combine all your ingredients for the overnight oats. Mix and place in the fridge for 2 – 24hrs, letting it soak. The oats and chia will expand once they start soaking, so you will get more volume after. Be sure to soak your cashews as well. Soak in purified water for 2 – 24hrs. Discard water once soaked.
2. While the oats are sitting, make the cashew cream. To do that, place your soaked cashews in a food processor. Add in the cream and spices. Blend until smooth, then add in the sugar and blend again. It should have a thick, cream-like texture, but a little grainy. Pour into a bowl or container to keep for when ready.
3. Once your oats are ready, remove them from the fridge.
4. Pour oats into bowls. Should make 2 or more servings.
5. Place 2-3 tbsp or more of cashew cream on top of oats. (you will have extra cashew cream so be sure to keep any extras in the fridge to use later)
6. Top with banana, toasted or crushed nuts, and 1 tbsp dried cranberries.
7. The fruit should be sweet enough but if not, feel free to add maple syrup on top.
8. If you want it more of a porridge consistency, heat 1/4 cup more milk and pour on top before eating.

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Notes

• Nutrition, as shown below, is for 2/3 cup overnight oats with 2-3 tbsp cashew cream.

• Category: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 2/3 cup
• Calories: 352
• Sugar: 10.7g
• Sodium: 85.9mg
• Fat: 17.6g
• Saturated Fat: 6g
• Carbohydrates: 41.8g
• Fiber: 10.1g
• Protein: 9.7g
• Cholesterol: 0mg

Keywords: vegan overnight oats, pumpkin overnight oats, healthy breakfast recipes

Get ready for more Fall inspired recipes this week ya’ll. I’m feeling inspired, nourished, and ready for a change. And I’ll discuss more on that topic later.

Have you ever made vegan overnight oats? How about a sweet version of cashew cream?

The two are made for each other. Like a LOT!

Fall breakfast is made! Cranberry Pumpkin Vegan Overnight Oats with Cinnamon Cashew Cream #vegan #Glutenfree
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Cheers!

The post Cranberry Pumpkin Vegan Overnight Oats with Cinnamon Cashew Cream appeared first on Cotter Crunch.