Pumpkin Pie Spice Overnight Oats with Cinnamon Pears
- 80g Oats
- 2 tbsp quinoa
- 2 tbsp chia seeds
- 360ml plant-based milk
- 2 tsp DIY pumpkin pie spice blend
- 6 pears
- 1 tsp cinnamon
- 2 tbsp coconut sugar
- 2 tbsp vegan yoghurt
- 2 tbsp almond butter
- 1 handful raspberries
Thick and creamy overnight oats filled with pumpkin pie spices perfect for a quick and easy breakfast. Serve with sticky and fruity cinnamon baked pears for a juicy and wholesome combination that is great any time of the year!
- Make the cinnamon pears: preheat the oven to 160Fan/180*C. Slice and de-seed the pears and chop into 1-cm cubes. Toss with 1 tsp cinnamon and 2 tbsp coconut sugar. Bake in an ovenproof dish for 20 minutes until tender and sticky.
- Prepare the overnight oats: stir together the oats, quinoa, chia seeds, plant-based milk and pumpkin pie spices and leave in a sealed jar overnight until thick and creamy.
- Serve the oats with the cinnamon pears, some vegan yoghurt, almond butter and raspberries.