As soon as September starts, we start making everything pumpkin in my house. Since we don’t experience much Fall weather, we compensate by making more pumpkin recipes:). My kids love Pumpkin Chia Oatmeal for breakfast, I’ll show you several ways we make this Pumpkin breakfast recipe. Hope you enjoy it too!!
Ways of Cooking Pumpkin Oatmeal
I cook this same breakfast in different ways depending on how far ahead I know that my kids would want this breakfast.
- Overnight – rolled oats
- Stovetop – rolled oats
- Microwave – mostly instant oats
What Type of Milk?
I always get asked this question when it comes to making oatmeal. Well, the answer is the milk you prefer. We have tried regular milk, almond milk and oat milk and it is great with all of them. I still have to try coconut milk with it.
Adding yogurt is optional, but I only add yogurt to the overnight oats not the stovetop or microwaved version of this recipe. Yogurt makes the overnight oats more creamy, a little thicker in consistency. My kids seem to want to add additional sweetener when I add yogurt. Usually I add 1 tsp of maple syrup per serving.
One of my favorite stovetop oatmeal recipes is this Apples, Dulce De Leche Oatmeal recipe.
Tips & Notes
Remember to use Pumpkin puree instead of Pumpkin pie filling, sometimes the cans can be next to each other in the store and they’re easily confused with each other. If you don’t want to use store bought Pumpkin puree, you can make your own and can it.
- Pumpkin flavor – I use both pumpkin puree and pumpkin spice for this oatmeal. Maybe that’s too much pumpkin flavor for a lot of people…If you’re not sure you’ll like it, start by adding only half the recommended amount of pumpkin puree and half of pumpkin spice.
- Toppings – I love using hemp seeds and dark chocolate as toppings for this recipe. Other options are pecans, blueberries, almond slivers, even whipped cream.
- Serving Size – usually I plan for about ½ cup rolled oats per person. I’ll provide the recipe below with 1 serving in mind but you can 1X, 2X or 3X the recipe to your needs.
- Prepping ahead – I love making the overnight version of this recipe. No cooking and I can prepare at night before going to bed. Then next morning, I can just top off each jar and serve right away!
Pumpkin Chia Oatmeal Topped with Dark Chocolate
- 0.5 cup oats rolled oats for Overnight and Stovetop but can be instant oats for Microwave option
- 1 tbsp chia seeds
- ¾ cup milk of your choice regular milk, almond milk or oatmilk
- ¼ cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp maple syrup add more for sweeter breakfast
- 0.5 tsp pumpkin spice
- ¼ cup Greek yogurt only for overnight version, not stovetop or microwave
- 1 ozs dark chocolate topping
- 0.5 tbsp hemp seeds topping
- 1 cup water not for overnight
- pinch salt
Overnight Pumpkin Chia Oatmeal
- Mix 0.5 cups rolled oats, 1 tbsp chia seeds, ¾ cup milk of your choice, ¼ cup Greek yogurt, pinch salt, 1 tsp vanilla extract, 1 tsp maple syrup, 0.5 tsp pumpkin spice, and ¼ cup pumpkin puree. Add to a mason jar or cup you'll use for serving. Mix to incorporate well!
- Place in refrigerator overnight. Next morning top with hemp seeds and dark chocolate, enjoy:))
Stovetop Pumpkin Chia Oatmeal
- Add 1 cup of water and pinch of salt to a small pot. Set to boil. Add 0.5 cup of rolled oats once water boils. Reduce heat to medium-low at this point and stir occasionally. Add 1 tsp vanilla extract, 1 tsp maple syrup, 0.5 tsp pumpkin spice and ¼ cup of pumpkin puree. Cook slowly for 10 minutes and lastly add some milk to make the oatmeal creamy. Pour pumpkin oatmeal to a bowl then add chia seeds, incorporate well and let oatmeal cool down.
- You can add more milk to taste and achieve desired consistency. Don't add yogurt to this method! Once ready to eat, top off with hemp seeds and dark chocolate.
Microwave Pumpkin Chia Oatmeal
- The microwave method is different for everyone but usually I follow package instructions then add the extras. So I add 1 cup of water, 0.5 cup of oats and a pinch of salt on a microwave safe bowl. Microwave on high for 2 minutes (if using rolled oats) and 1 minute (for instant oats). Once you get the bowl out of the microwave, give it a good stir with a spoon. If needed microwave for few more seconds. Then add pumpkin puree, pumpkin spice, chia seeds, some milk, vanilla extract and maple syrup.
- Mix everything slowly until you get desired consistency. Top off with hemp seeds and dark chocolate! Enjoy:)
- I use rolled oats for Overnight and Stovetop versions and instant for Microwave.
- I only use yogurt on the Overnight oats but not on Stovetop and Microwave ones.
- I don’t add water to Overnight oats, but I do on Microwave and Stovetop ways of cooking this breakfast recipe.
- The bar of dark chocolate I use is a little less than 1 oz and it is 85% cocoa, so a bit bitter. You can use the chocolate of your choice as topping!
If you would like to save this recipe for later, please save it to your board in Pinterest. Let me know in social media if you made this recipe and tag me on the picture:). Feel free to ask questions in comments, I always answer. Thank you for reading and hope your family enjoys pumpkin recipes as much as mine does!!
Other Fall Recipes
- Pumpkin Flan
- Fillo Pumpkin Pie (Savory)
- Butternut Squash Shell Pasta
- Butternut Squash, Leeks, Potato Soup