Vegan Pumpkin Overnight Oats

RECIPE BY FRUITY EMZ

Because it's fall - and pumpkin season - here's a breakfast bowl for you to enjoy. This is fall in a breakfast bowl!

INGREDIENTS

• 1/2 cup rolled oats
• 1 cup plant-based milk
• 1/2 cup coconut yoghurt
• 3 tablespoons pumpkin puree
• 1/2 teaspoon pumpkin spice
• 1/2 teaspoon vanilla extract

METHOD

1. Place all ingredients in a bowl and stir well. Place in the fridge overnight, or if you can't wait, 4 hours!
2. Serve in your favourite Coconut Bowls, and top with your choice of toppings. Enjoy!

Emily Yeo | @fruityemz | fruityemz.wixsite.com/mysite

This is Emily. She creates simple, delicious plant-based recipes that will be bound to satisfy your tummy tum tum! Her blog and Instagram were created out of a love for baking, but over time she developed an even deeper love for cooking and photography. She enjoys the satisfaction and artistic side of it.

Having truly experienced what it feels like to go from processed to whole foods, and now a total health nerd, she decided to take the plunge and study Dietetics. Currently, she is a Master of Nutrition & Dietetics student. That ride has been amazing and being brought up in a family that emphases healthy eating, it was nature that she wanted to look for a job that she had professional and a personal interest in.