Chai Pumpkin Oatmeal

This is a super tasty oatmeal recipe that is perfect for a nice fall morning. Soaking the oats overnight make it super quick to make up the next morning. You can also keep leftovers in the fridge for up to 2 days if you want to prep some for the week.

Serves 4


1 cup gluten free steal-cut oats
2½ cups water
¼ cup almond milk
½ cup canned unsweetened pumpkin puree
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
unsweetened flaked coconut, chopped pecans, agave nectar for topping


  1. In a medium saucepan, combine the oats and water. Bring to a slight simmer over high heat, then continue to simmer for 1 minute. The surface should be foamy and cloudy but not yet boiling. Cover and remove from heat. Let the oats soak unrefridgerated overnight.
  2. In the morning, place the saucepan over medium-low heat and cook, stirring occasionally, for about 12 minutes, or until the oats are creamy and of desired consistency.
  3. When the oats are cooked, add the almond milk, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, and cloves. Stir until well combined and heated through.
  4. Divide the oatmeal among 4 bowls. Top each serving with coconut, pecans, and agave nectar
Nutritional Facts: per serving
285 cal; 12g total fat (4.5g sat fat); 42g carb; 54mg sod; 7g fiber; 8g protein
*This recipe is based off of a recipe from Runner’s World Meals on the Run

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