How it’s November already is beyond me. Days at the beach seem like not far off from yesterday, and sweaters and boots still feel like fresh novelties. I assume for some it’s felt like fall for forever already, and I’m probably just still holding onto summer. As always. As always, time around me is flying and sunny, sandy days are forever being missed.

One day I’ll move somewhere warm for longer than a two week span and I’ll no longer write blog posts about dwelling in goodbyes to summer. But for now, I will 100% embrace my brown boots and knit scarves. And even look forward to the first snow. The only thing that scares me worse about moving to the west coast than leaving my family is missing out on the changing of seasons. As much as I absolutely adore summer and spring, I’m not sure in the absence of fall and winter I’d have the same appreciation.

Regardless of the forthcoming coldness, I’ve been enjoying and am looking forward to more weeks filled with pumpkin, one of my favorite parts of autumn (aside from the turning of the leaves, of course).

Lately, my blog has been all pumpkin and squash. For good reason, too. That orange color means Vitamin A galore, pairing well with the other fiber, vitamins and minerals that make those two hard-fleshed produce items annual superstars.

Three weeks until Thanksgiving, which means 21 days until my first yearly slice of pumpkin pie. Likely I won’t be enjoying any until then. Though of course, I’ll certainly be enjoying other recipes, like Pumpkin Pie Muffins and this rendition of overnight oats.

Coconut milk and pumpkin make this breakfast feel rich and hearty. While you embrace fall and wait out the last couple of weeks left till true pumpkin pie season, I assure you there’s no way this will leave you feeling deprived. However, let’s be clear — though this is rich, definitely don’t mistake it as being a poor breakfast choice. Generally, I’m a full-fat coconut milk fan, but the light version in this particular recipe still allows the flavor to shine through, while keeping it from becoming too heavy. The richness is nearly a façade, which is how true light recipes should be. Agreed?

Pumpkin Coconut Overnight Oats

Yield: Per bowl

Ingredients

  • -1/3 cup oats
  • -1/4 cup light coconut milk
  • -1 Tbsp. soy milk
  • -1/4 cup pumpkin puree
  • -1/8 tsp. pumpkin pie spice
  • -Tiny pinch of salt
  • -1 Tbsp. maple syrup
  • -Walnuts, handful, chopped
  • -Cinnamon, a dash or two

Instructions

  1. Mix first six ingredients (stopping before the maple syrup) into a bowl. Stir, wrap, and place bowl overnight in refrigerator.
  2. Remove in the morning. Add walnuts and a dash or two of cinnamon on top. Drizzle with maple syrup. Eat and enjoy.
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12 Responses to Pumpkin Coconut Overnight Oats

  1. Sounds wonderful, Grace! I hope you had a great Halloween.

  2. Jody G says:

    Do you eat this cold or should it be heated up?

  3. Yum this sounds awesome!

  4. Amy says:

    I made this last night. It was SO yummy! Neither my 2 year old my 3 year old niece wouldn’t try it. I was bummed!

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  6. Kari says:

    can you use almond milk for this? i want to make tonight and i don’t have coconut milk? any suggestions? and then should i sprinkle coconut flakes into it? suggestions please and soon!

    • grace says:

      Hi Kari,

      You could definitely use almond milk, but note that it won’t be quite as creamy. I’d cut the soy milk, and instead use 1/3 cup of almond milk. And definitely sprinkle around some coconut flakes if you have them. Enjoy!

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