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Pumpkin Chia Oatmeal

Updated: Aug 19, 2022

This creamy pumpkin chia oatmeal bowl is a delicious breakfast for all seasons, especially after thanksgiving when you have lots of pumpkins left over that you don’t know what to do with.

Oatmeal is a firm favorite in my household and I am always looking for more ways to flavor it and make it more nutritious. You might think I am a little crazy by adding pumpkin to my breakfast , but you honestly don't just taste pumpkin but a combination flavors which makes it delicious. I cant bring myself to throw all the pumpkins in the trash so I tried to make the most of them by cooking them and keeping ready made squash in the fridge and freezer for this recipe and to add as a side to our lunches and dinners.

This recipe is perfect to prepare the night before and makes the morning rush a little less chaotic. It can be eaten hot or cold whatever you prefer. It keeps for a week so you can double up the recipe and keep extra in the fridge .


  1. 1/2 cup greek yogurt

  2. 1 cup vanilla almond milk (or any milk)

  3. 1/2 cup pumpkin puree

  4. 4 TBL honey

  5. 1 cup rolled oats (gluten free if desired)

  6. 2 TbL Vanilla Protein powder

  7. 1/2 tsp nutmeg

  8. 1 tsp cinnamon


  1. Mix the wet ingredients. In a medium bowl, mix together greek yogurt, almond milk, pumpkin puree, honey until well combined.

  2. Add the dry. Stir in oats, chia seeds and spices.

  3. Refrigerate


Fruit , nuts, seeds, nut butter of your choice .


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