Sorry y’all. I have fallen victim to the seasonal pumpkin spice madness. But I’ve taken it a step further and added some actual pumkpin to make this decadent pumkpin oat and chia pudding! It’s a healthy treat that actually tastes like pumpkin pie! It is just lightly sweetened with raisins and a touch of maple syrup. And it’s loaded with vitamin A, fiber and protein.
The main ingredients
It all starts with pumpkin puree. If you are so inclined, make your own puree from scratch, but I am perfectly content myself with canned puree made from 100% pumkpin. It’s a very convenient pantry item I keep on hand year around. Libby’s is my favorite.
You can use your favorite Greek yogurt in this recipe. Nutrition facts below include non-fat (0%) Greek yogurt. If you want a recommendation, Fage is a good brand but I usually buy whatever is on sale at my grocery store…
I make this pumpkin oat and chia pudding with organic plain unsweetened soymilk (Silk brand). You can however use any other plant milk or dairy milk you like. If you use a sweetened milk, you may omit the maple syrup. Taste and add it only if you feel it needs it. Again, the nutrition facts below will vary depending on the milk and amount of syrup you use.
Rolled oats, or old fashioned oats, work best here. You could try this recipe with steel cut oats but they would require a longer soaking time to soften up. You could eventually use quick oats; they are just cut finer and will result in a mushier texture.
Chia seeds are a little powerhouse of nutrients: protein, fiber and Omega 3. They are a great addition to anyone’s diet.
Raisins are little bombs of natural sweetness. They become nice and plump after soaking up the liquids. Organic raisins are a good choice as grapes are one of the fruits that contains the most pesticide residue. You could also use some other dried fruit like cranberries, for example.
Maple syrup of course should be real maple syrup, not a chemical experiment pretending to be syrup. It is one of the natural sweeteners that contain a few vitamins and minerals and is therefore preferred to refined sugar or brown sugar.
The magic spices
Of course no dessert recipe would be complete without my favorite spice: vanilla. Pure and real extract. Again, not that lab-produced look-alike. I have been a big fan of Nielsen-Massey for years and keep a 32 oz bottle in my pantry…
As for the “pumkpin spices”, cinnamon, ginger, nutmeg and cloves, I like to use the amounts listed below, but you can omit one of these or modify the amounts to your liking.
Toppings are optional, but adding at least pecans or walnuts makes this treat extra nutritious! I like to add chia seeds mostly for looks and a bit of crunch, but you can also add pumpkin seeds for a complete pumpkin fest!
How to make pumpkin oat and chia pudding
All you have to do is measure everything directly into a 6 to 7 cup storage container with an airtight lid.
Mix. Wait. Eat.
Now, the waiting part is important! It takes about 12 hours for the oats to absorb the liquid, and the pudding will even continue to thicken for another 12 hours. If you like it on the thicker side, wait a full 24 hours. You can also reduce the amount of milk and start with only 1 cup. If it turns out to thick for you, just mix in additional milk when you serve it.
This will keep well for a week in your refrigerator. It won’t last that long, though, I promise!
If you enjoy this pumpkin oat and chia pudding, try these recipes:
Pumpkin oat and chia pudding
- Measure all ingredients except toppings into a large airtight container with a lid.
- Mix together with a whisk until thoroughly blended.
- Cover and refrigerate overnight.
- Stir again before serving and decorate with toppings.