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Kabocha Squash Overnight Oats

Cozy and nutritious Kabocha Squash Overnight Oats make the perfect easy breakfast that's high in fiber, low in fat, vegan, gluten-free, nut-free, and soy-free. 
Course Breakfast, Breakfast in a jar
Cuisine Gluten-free, Vegan
Prep Time 10 minutes
Servings 2
Calories 248kcal
Author Nensi Beram



  • Soak rolled oats in rice milk overnight.
    NOTE: To make overnight oats, it's ideal to soak them in plant-based milk overnight, or at least for a couple of hours. The soaking process reduces the level of phytic acid which can inhibit the proper absorption of minerals link zinc and iron. By soaking them, your body will absorb the nutrients much better. 
  • In the morning, place overnight oats into a high-speed blender. Add Kabocha squash puree (see How to roast Kabocha and make puree), pumpkin pie spice mix, turmeric powder, and maple syrup. Blend briefly until smooth and creamy.
  • Serve in jars and top with coconut whipped cream or coconut yogurt. Sprinkle with finely chopped dark chocolate pieces.


Calories: 248kcal | Carbohydrates: 49g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 44mg | Potassium: 280mg | Fiber: 6g | Sugar: 13g | Vitamin A: 7783IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 3mg