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Pumpkin Pie Spice Overnight Oats with Cinnamon Pears
Feeds 2 | Preparation time 20 minutes plus overnight soaking
What to do:
- 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.
2 tbsp quinoa
2 tbsp chia seeds
360ml plant-based milk
2 tsp of pumpkin pie spice blend
- 6 pears
- 1 tsp cinnamon
- 2 tbsp coconut sugar
- 2 tbsp vegan yoghurt
- 2 tbsp almond butter
- 1 handful of raspberries