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
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.