I am so ready to wear my new sweater, but the weather is not cooperating. It’s gotten a little chillier at times, but it keeps going back to hot weather. I even had to turn on the a/c again this week! To get my pumpkin oat fix I’ve been making these Overnight Pumpkin Ginger Oats. I can eat them cold on hot days and hot on chilly ones.
Just so you know this post is sponsored by Nancy’s Organic Cultured Soy. That means I was compensated to write it, but just so you know, Nancy’s Organic Cultured Soy is always in my fridge. It is my go-to soy yogurt.
I can’t face October without some creamy pumpkin oats. You can’t have pumpkin without spices these days and I used cinnamon and upped my game with some ginger and allspice.
If you’re experiencing normal October weather you can still make this in the refrigerator. Just heat it up before you eat it and know that I’m jealous of you!
Overnight Pumpkin Ginger Oats with Nancy’s Organic Cultured Soy
Ingredients
- 1/2 cup unsweetened plain Nancy's Organic Cultured Soy
- 1/2 cup pumpkin puree, or sweet potato
- 1/3 cup rolled oats
- 1/4 cup unsweetened plain nondairy milk
- 3 tablespoons maple syrup, or sweetener of choice, to taste
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
Instructions
- Add all the ingredients to a mason jar or a glass dish with a cover.
- Mix well and let sit in the fridge overnight.
- Stir and eat!
Nutrition Information
Amount Per Serving Calories 171Saturated Fat 1gSodium 31mgCarbohydrates 37gFiber 4gSugar 20gProtein 3g
Heather McClees @ The Soulful Spoon says
I love this recipe! It is so pretty:) I have always wanted to try Nancy’s but my local store is always out. I do make something similar to this with soy milk though, and I just never ever get tired of oats. And I agree about the weather; it’s hot and humid here today in SC where I live, and I am not too far from you in NC. Hopefully it won’t be long though!;)
Kathy Hester says
Thank you! Good luck on cooler weather to both of us 😉
pat says
Looks really good. I wish I could get used to Nancy’s but I just can’t make myself like it. I’ve resorted to making my own soy yogurt so I look forward to trying it in this recipe.
Kathy Hester says
Did you try the fruit flavors as well as the plain?
Faith (An Edible Mosaic) says
I can’t imagine anything better than this for breakfast on a fall day! I love all those spices and it looks so creamy!
Kathy Hester says
<3
Kristina says
I grew up with Nancy’s in my house, always. would you believe I have not tried this cultured soy version? I really need to find it… this recipe sounds great!
Kim - Liv Life says
Here in San Diego we are still experiencing 90º temps and over night oats is a staple for me… chilled of course. My daughter asked for pumpkin the other day so your timing is perfect… I’m eager to try the cultured soy and can only imagine how creamy the oats are!!
Florian @CotentednessCooking says
This looks delicious! Just in time for fall.
Marlynn @ UrbanBlissLife says
I’ve never tried overnight oats before but this looks like a delicious recipe! Our weather in Portland, OR is finally starting to move into fall, and I’m so happy!
Levan @ Crazy Vegan Kitchen says
‘Tis the season for PUMPKIN!!!!!!!!!!!!!! Gotta love this recipe — with the ginger oats too? DOUBLE WINNER!!!
Healing Tomato says
You definitely have my attention with pumpkin and oats. I can’t wait to try it.