Pumpkin Pie Chia Seed Pudding Oats
A cozy, fall-inspired breakfast packed with fiber, protein, and warm pumpkin pie flavor — combining creamy oats, chia seeds, and real pumpkin puree for a nourishing, make-ahead treat.
Equipment
- 1 Mixing bowl For combining ingredients
- 1 Whisk or spoon For stirring
- 4 Jars or containers For storing individual servings
Ingredients
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsweetened non-dairy yogurt (I used unsweetened vanilla coconut)
- 1/2 cup unsweetened non-dairy milk of choice*
- 2 Tbsp chia seeds (*see below for keto/paleo/grain-free)
- 1/3 cup uncooked gluten-free rolled oats (**see below for keto/paleo/grain-free)
- 1 scoop collagen powder (I used Primal Kitchen vanilla coconut) or 1/2 scoop of your favorite unflavored or vanilla protein, optional***
- 3 shakes of ground cinnamon
- dash each of ground ginger and ground nutmeg
- natural sweetener of choice to taste (***I used 4-5 drops of liquid monk fruit since the collagen powder was slightly sweetened but you can use maple syrup, erythritol, honey, agave, coconut sugar, date syrup or stevia)
Toppings (optional for serving)
- chopped nuts such as walnuts or pecans (eliminate for nut-free)
- additional non-dairy yogurt
Instructions
- In a jar or small container with a lid, add all of the ingredients from pumpkin puree to sweetener. Stir with a spoon until mixed thoroughly (it will be thick).
- Cover with a lid and set in the fridge to sit for 4 hours or overnight. Enjoy!