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This Cozy Pumpkin Chai Oatmeal is going to be your new favorite breakfast. If you don’t typically love oatmeal, then I dare you to give this recipe a try. And if you already love oatmeal, then your obsession is going to enter a whole new level. This Pumpkin Chai Oatmeal is truly cozy, warm, nourishing, and flavorful. You’ll look forward to getting up in the morning, that’s for sure!
The ingredients
For the oatmeal:
Rolled oats – The base of the recipe. Rolled oats work best, I don’t recommend using steel cut oats.
Pumpkin puree – Adds moisture to the recipe as well as delicious flavor. Feel free to sub with applesauce if desired.
Canned coconut milk – Use canned coconut milk for the best results. I used lite coconut milk, but you can use full-fat if you want. If you don’t like coconut, feel free to sub with whole milk or a creamy cashew milk.
Maple syrup – To add moisture as well as sweetness to the recipe.
Chai spice, salt – For the chai spice flavor. See this post for my homemade recipe. If you don’t want to make a batch of the chai spice (which I definitely recommend you do!), then be sure to read the notes on the recipe card for the measurements of each individual spice.
For the crumble topping:
Pecans or walnuts – I used walnuts because they are what I have on hand, but I know pecans would be just as delicious, or maybe even more delicious since they are sweeter than walnuts.
Coconut oil – To add moisture so the pecans/walnuts don’t dry out while baking.
Honey – Also to add moisture, and it adds a touch of sweetness which is nice too (especially if using walnuts).
Cinnamon, salt – To add extra flavor.
The method
- Preheat the oven to 350º.
- Mix all of the oatmeal ingredients together in a large bowl. In a separate bowl, mix together the crumble topping.
- Pour the oatmeal base into an 8×8 baking dish then evenly distribute the crumble topping on top.
- Bake for 30-35 minutes and enjoy!
- Then be sure to leave a review on the recipe card 😉
Modifications
- Sub applesauce for the pumpkin puree if you prefer just a chai oatmeal.
- Sub whole milk or a creamy cashew milk for the coconut milk if you don’t like coconut.
- Sub avocado oil or melted butter or ghee for the coconut oil in the crumble topping if you prefer.
- If you are allergic to tree nuts, then you can omit the crumble topping. It’ll still be delicious without it! You can sprinkle chocolate chips on top if you would like.
- Sub honey for the maple syrup if desired. You can also reduce the sweetener in the recipe if you prefer. It would still be delicious with a couple tablespoons instead!
- Add greek yogurt or protein powder to the recipe for a boost of protein. If adding greek yogurt, I would opt for 1/3-1/2 cup and I think the baking time should be the same or a few minutes extra. If adding protein powder, then I would recommend 1/4-1/3 cup and add the equivalent amount of milk as well so that the oatmeal doesn’t turn out dry. I have not tried either of these methods, so let me know how it goes if you do!
Other recipes you’ll love
Coconut Strawberry Baked Oatmeal
Blueberry & Honey Baked Oatmeal
I hope you love this Cozy Pumpkin Chai Oatmeal! Please be sure to leave a review as a comment if you try it out. Receiving feedback helps my website significantly and allows me to continue to create recipes for you <3 Thanks in advance!!
PrintCozy Pumpkin Chai Oatmeal
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
2 cups rolled oats (215g)
1 (13.5oz) can light coconut milk*
1/2 cup pumpkin puree (4.5oz)
1/4 cup maple syrup (60mL)
2 Tbsp ground flax seeds (optional for omega-3’s)
1 Tbsp chai spice (see my easy homemade recipe here)
1 tsp baking powder
1/4 tsp salt
Crumble Topping
1 cup pecans or walnuts, chopped
1 Tbsp coconut oil, melted
1 Tbsp honey
1/2 tsp cinnamon
A few pinches of salt
Instructions
Preheat oven to 350ºF.
In a large bowl, mix together all ingredients (except the topping), then put it in an 8×8 baking dish.
In a small bowl, mix together the pecan/walnut topping.
Evenly distribute the topping on top of the oatmeal base.
Bake for 30-35 minutes. The middle should be set, but it’ll still look a little gooey from the honey in the crumble topping.
Please leave feedback and your review if you made this recipe! Thanks!
Equipment
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Covered Stainless Steel Mixing Bowls
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Coconut Oil (cold-pressed & unrefined)
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Buy Now →Notes
*I recommend canned light coconut milk, but you can sub 1 3/4 cup coconut milk from carton or 1 3/4 cup whole milk if you don’t like coconut.
If you don’t want to bulk make chai spice, then you can use this for the recipe: 1 1/4 tsp cinnamon, 3/4 tsp ginger, 1/2 tsp cardamom, 1/4 tsp nutmeg, 1/4 tsp cloves
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