This 5-minute vegan pumpkin bircher muesli comes together in a flash making it perfect for on-the-go fall mornings and busy weekdays. On top of its swiftness, this muesli is also super versatile, so feel free to mixup the add-ins and toppings to suit your autumn breakfast fancy.
Hello again. Yes, I’m here with you TWICE this week. It’s been too long since I’ve shared two posts in a week, but it’s a thing I’m hoping to get back to doing here regularly. Or at least more regularly than I have in the last six or seven months.
I’m not making any promises, but I do have substantially more recipes coming your way here in the next month.
Amongst them? Plenty of pumpkin-y, cinnamon-y, cozy kinds of things. Things like this 5-minute pumpkin bircher muesli…
This recipe is based off my 5-minute bircher muesli, which I shared with you a while back.
This, of course, is a fall-themed rendition with swirls of sweet pumpkin and a dash of cinnamon (or pumpkin pie spice if you really want to up the fall ante).
FYI, traditional bircher muesli is essentially the same thing as overnight oats. Rolled oats, plant-based milk, seeds, dried fruit, etc. are stirred together in the evening and left to thicken until morning.
I adore overnight oats, but their one downfall (or perhaps it’s mine) is that I usually remember to make overNIGHT oats in the morning. Not exactly useful timing, and so I’m left to default to hot oats instead. Hot oats, schmot oats.
But guess what? This 5-minute pumpkin bircher muesli caters to the absent-minded, because you needn’t remember to make it until literally five minutes before you want to consume it.
And so, you have all the wonder of overnight oats with none of the foresight and planning.
The key to this overnight morning success? Quick cook oats.
You can purchase “quick cook oats” at the store or you can whip them up in a flash yourself. To make them “from scratch,” simply dump a heap of old-fashioned rolled oats in a food processor and pulse or process until the oats are ground into a coarse meal. We’re talking 30 seconds at most. That’s it.
Once you have your quick cook oats, stir them together with a bit of plant-based milk, pumpkin puree, plant-based yogurt, maple syrup, chia seeds, ground flaxseed, tahini (totally optional), and ground cinnamon.
Let the mixture stand for a minute or two while you prepare your toppings—e.g., sliced banana, a drizzle of tahini or vegan honey, pepitas, frozen blackberries, etc.
Then, spoon the muesli into your bowl of choice and top to your heart’s content.
5-Minute Vegan Pumpkin Bircher Muesli
This 5-minute vegan pumpkin bircher muesli comes together in a flash making it perfect for on-the-go fall mornings and busy weekdays. On top of its swiftness, this muesli is also super versatile, so feel free to mixup the add-ins and toppings to suit your autumn breakfast fancy.
Ingredients
5-Minute Vegan Pumpkin Bircher Muesli
- 1/2 cup quick cook oats*
- 1/3 to 1/2 cup unsweetened plant-based milk, more or less as needed to thin
- 1/3 cup unsweetened pumpkin puree
- 1/4 cup unsweetened plant-based yogurt
- 1 tablespoon pure maple syrup or to taste
- 1/2 to 1 tablespoon chia seeds, to taste
- 1/2 tablespoon ground flaxseed
- 1/2 to 1 tablespoon drippy tahini (optional, for extra creaminess)
- 1/4 teaspoon ground cinnamon or pumpkin spice
Optional Toppings
- 1 small banana, peeled and sliced
- Drizzle of tahini or vegan honey (e.g., Beefree Honee)
- Sprinkle of pepitas
- Sprinkle of shelled hemp seeds
- Frozen blackberries
Instructions
For the 5-Minute Creamy Bircher Muesli
- In a medium bowl, whisk together the oats, plant-based milk, coconut yogurt, maple syrup, chia seeds, ground flaxseed, tahini (if using), and spice(s) (if using) until creamy.
To Assemble
Top as desired.
Serve immediately.
Recipe Notes
*Quick cook oats are rolled oats that have been ground into a finer grain. If you're not able to find them, don't fret. Simply add 1/2 cup old-fashioned rolled oats to a food processor and process for 20 to 30 seconds, or until ground into a coarse meal.
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