Summer is a hard season to part with… longer days, warm temperatures, no school routine. But! There’s something about that fresh, crisp Fall air and the leaves changing color that makes me feel all kinds of cozy! I SO look forward to scoping out the Fall fashion trends all Spring and Summer and am such a sucker for all the sweaters and boots!
You know the other thing I’m a sucker for? All things pumpkin spice! I quit drinking coffee before my first pregnancy, so a decaf pumpkin spice latte is an occasional treat. The real magic for me though, is in pumpkin spiced foods! I used to buy canned pumpkin, but during my first pregnancy in 2009, I took a closer look at everything I was putting into my body and the lurking toxins, and thought twice. That’s when I first started making my own pumpkin puree; it’s honestly so easy that I have never looked back. If you still choose to use canned foods, I won’t judge – but homemade pumpkin puree is so easy to do that I recommend trying it at least once! Either way – you’re going to need some pumpkin puree for this deliciously hot, nourishing bowl of Pumpkin Chia Oats.
Healthy Hot Breakfast
There’s no better breakfast on a crisp, Fall morning, than a hot bowl of oatmeal to warm you up. Pumpkin Chia Oats amp up the nutrient profile with the addition of chia seeds and pumpkin. Starting the day with protein and healthy fats will get your energy levels up and keep you full until lunch.
Steel Cut Oats
Slow-digesting steel cut oats are one of the healthiest ways to start the day. Steel cut oats won’t spike your blood sugar like processed breakfast cereals, and are full of fiber, protein and calcium. You can read more about my personal story with oats, here.
Chia Seeds
Chia seeds are a great way to add more plant-based protein, healthy fats (plenty of essential omega-3 fatty acids), calcium, phosphorus and zinc to oatmeal. When you mix chia seeds with water, they do this cool thing where they transform into a gel-like mixture that is similar to a pudding or jello texture. On top of the superfood nutrients they add to Pumpkin Chia Oats, they definitely add fluffiness to the bowl as well! I always buy organic chia seeds in bulk when I’m at Costco, but you can also find my favorite brand of Chia Seeds on Amazon!
Pumpkin
Cooked pumpkin contains tons of vitamin A and carotenoids, which means its great for your vision! Beta-carotene is also a great antioxidant for cancer prevention because antioxidants through diet, aid your immune system, protecting you from free radicals. This antioxidant is also great for your skin and preventing wrinkles!
Cashew Milk
Dairy causes inflammation in the gut. Nut milk on the other hand, is anti-inflammatory! Full of healthy unsaturated fatty acids, creamy cashew milk is great for your heart. Cashew milk is also a great source for iron and magnesium – two essential minerals.
* When you click on my favorite product links, I earn a tiny commission from qualifying purchases, at no cost to you*
How to Make Pumpkin Chia Oats and Cinnamon Sugar Pecan Topping
Pumpkin Chia Oatmeal is simple to make! You add the oats, chia seeds, water, cashew milk, vanilla, pumpkin pie spice, applesauce, pumpkin puree and maple syrup to a pot all at once and bring it to a boil. Once it’s boiling, reduce the heat and let it cook for 20 minutes. Just give it a stir every so often, because it’s going to really thicken up and you don’t want it sticking to the bottom of the pan. Add more water as necessary, to thin it out.
The cinnamon sugar pecan topping is essential! I really like my pumpkin spiced foods to have a warm and caramel type taste to them, and treating pecans to a little dip in caramelized sugar with cinnamon is just the right touch!
To start the topping, combine the water, coconut sugar, cinnamon and salt in a small skillet over medium-low heat. The mixture can burn easily, so be careful to avoid that by stirring frequently with a wooden spoon. Once the granules look dissolved enough, you can add in the pecans to coat and toast over the heat. Once finished, the mixture should feel a little tacky when the wooden spoon is stirring.
Assemble your Pumpkin Chia Oats bowl by filling with a cup of chia oats and topping with a tablespoon or two of cinnamon sugar pecan topping!
Pumpkin Chia Oats
Ingredients
- 1 c steel cut oats
- 1/4 c chia seeds
- 4 c water
- 1 c cashew milk
- 1/2 tsp vanilla extract
- 1 tsp pumpkin spice
- 1/3 c applesauce
- 3/4 c pumpkin puree
- 1 tbsp maple syrup
Cinnamon Sugar Pecan Topping
- 1/4 c water
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 c pecans
Instructions
- Bring all of the ingredients to a boil in a medium saucepan.
- Reduce the boil to a simmer and cook for 20 minutes. Stir every so often.
Cinnamon Sugar Pecan Topping
- Heat a saucepan on medium-low heat for a few minutes.
- Add all of the ingredients, stirring often and careful not to burn, until the sugar seems mostly dissolved (about 5 minutes).
- Add the pecans and stir for another 5 minutes to coat.
This recipe looks like the best way to start our cool mornings. Can’t wait to try it this week! Sounds so delicious and looks so easy to make! Thanks for sharing!