Pumpkin Spiced Overnight Steel Cut Oats with Spiced Go Raw Sprouted Pumpkin Seeds

Pumpkin Spiced Overnight Steel Cut Oats with Spiced Pumpkin Seeds

WITH GO RAW SPROUTED PUMPKIN SEEDS

Makes 1 mason jar; 2-3 servings

vegan, gluten-free

Ingredients

Oats
  • 1 tbsp Go Raw Sprouted Pumpkin Seeds
  • 1 ½ cups steel cut oats
  • 2 ¼ cup macadamia milk
  • ⅓ cup pumpkin puree
  • ¼ cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 tbsp chia seeds
Seeds

Directions

  1. Preheat the oven to 350°F.
  2. Begin the spiced pumpkin seeds by whisking together the brown sugar, cinnamon, allspice, and nutmeg in a small dish.
  3. Add the Go Raw Sprouted Pumpkin Seeds to a baking sheet lined with parchment paper. Drizzle with the olive oil. Sprinkle with the brown sugar mixture and stir around with a spatula to fully coat the seeds.
  4. Bake for 15 minutes until the seeds are golden brown and caramelized.
  5. Add the steel cut oats, chia seeds, cinnamon, and pumpkin seeds to a quart sized mason jar. Stir to combine.
  6. In a separate bowl, whisk together the macadamia milk, pumpkin puree, maple syrup, and vanilla extract.
  7. Pour the milk mixture into the mason jar and seal. Shake to combine. Make sure there are no oats stuck to the bottom of the jar.
  8. Chill the jar in the refrigerator for at least 5 hours, but preferably overnight.
  9. Top with the spiced seeds before enjoying.

Recipe and photo by Emily Wilson  | MoodFood Recipes | @moood.foood