This pumpkin oatmeal with chia seeds is super filling and comforting. It’s a perfect breakfast for the fall and winter months. If you have a pumpkin puree in your fridge, you can cook this oatmeal in under 10 minutes.
This pumpkin oatmeal with chia seeds has a light aroma of the popular winter spices. I used allspice and cinnamon, and you can also add nutmeg, ginger, and cloves. Or you can also use a pumpkin pie spice, which is a blend of these spices.
I always cook just one portion of this oatmeal because my husband doesn’t like it. If you want to make a bigger batch, just multiply the ingredients.
This pumpkin oatmeal with chia seeds tastes best when it’s fresh, so don’t wait too long before eating it.
- ¼ cup water
- 2/3 cup your favorite non-dairy milk or cow's milk
- ¼ cup pumpkin puree
- 1/3 cup slow-cooking rolled oats
- 1/8 tsp allspice
- 1/8 tsp cinnamon
- pinch of salt
- 1 Tbsp chia seeds
- 1 tsp maple syrup (optional)
- In a small pot, combine the water, milk, and pumpkin puree. Mix to combine.
- Add the oats, allspice, cinnamon, and salt. Stir a few times
- Bring the oatmeal to simmer over medium-low heat and cook stirring occasionally for about 5 to 8 minutes. Do not let the oatmeal boil too much.
- Once the oatmeal has thickened, add the chia seeds and maple syrup. Mix well and let it stand for about 3 to 4 minutes to allow the chia seeds to swell a bit.
Nutrition information is a rough estimate for 1 serving calculated for the pumpkin oatmeal made with almond milk.
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Serving Sizefull recipe
Amount Per ServingCalories 217Total Fat 7.5gSaturated Fat 1.4gTrans Fat 0gUnsaturated Fat 10.8gCholesterol 0mgSodium 413.5mgCarbohydrates 34gFiber 10.5gSugar 6.4gProtein 7.3g