Pumpkin Spice Quick Soak Chia Oats (Vegan)
Creamy and deliciously spiced Pumpkin Spice Quick Soak Chia Oats made with wholefood high fibre and high protein ingredients; these are ready in about half an hour. Serve these with your favourite toppings for a tasty seasonal breakfast.
I love quick soak oats; they are my answer to creamy thick and delicious oats without the overnight soaking. Plus, they are heavy on the chia and flaxseed, making them full of plant protein and fibre, as well as being less “oaty” which I think is a massive win. They are a cross between overnight oats and chia pudding in that sense, and the texture is amazing. It’s thick, creamy, with some little bits of seeds but also soft oats – pure heaven. And seeing as it’s Halloween week, this autumnal flavour combination is on repeat, with real pumpkin puree, pumpkin spices and some apple on top, too.
Why will I love these oats?
These oats are so good:
- Thick, creamy and so delicious
- Warmly spiced with pumpkin pie spices (think cinnamon, ginger, nutmeg and allspice)
- With real pumpkin puree for added vitamins and fibre
- Packed with fibre from seeds and oats
- Will keep you full all morning
- With protein powder for added protein
- Naturally dairy-free, egg-free and vegan
- Easily gluten-free and nut-free
- With chia and flaxseed for omega-3 and healthy fats
- With lots of variety
- Contains 14 different plant points
- Top these with your favourite toppings
- So good with quick stewed apples and blueberries
- Delicious all year round
- Gut-friendly with live yoghurt
- Contains billions of live bacteria
- Fuel for the brain
- Naturally sweetened with spices
- Perfect to make ahead of time
- Ready in 30 minutes
- Great for meal prep
- Make up a batch to last all week
- Takes about 5 minutes of effort
If you already love the sound of these oats, then skip ahead to the recipe card below. or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the oat base:
- Oats: as the base. Make sure they are GF where needed.
- Chia seeds: to make the oats really creamy and for added healthy fats and omegas.
- Ground flaxseed: for omegas, fibre and to make it thick and creamy.
- Pumpkin pie spices: this is a homemade blend of cinnamon, ginger, nutmeg, clove and allspice or use a shop-bought mix or just cinnamon.
- Vegan vanilla protein powder: I use Form vanilla protein powder which is great for the gut and contains no weird additives or sweeteners.
- Pumpkin puree: this is 100% pumpkin.
- Thick dairy-free yoghurt: to make the base creamy, I use Cocos Organic yoghurt or NUSH protein yoghurt, both are so good and contain live bacteria for the gut.
- Dairy-free milk: I use soya milk for added protein and use one that is just water and soya beans. Or use your preferred milk.
To serve these chia oats:
- Warmed berries and apples: I love to add some apples and frozen blueberries to a saucepan and simmer away for 8-10 minutes with some lemon juice until saucy and sticky.
- Pomegranate: for a pop of colour and freshness.
- Granola, nuts or seeds: for some crunch. Added texture is so more important to me. I love the Paleo Foods granola or I use some seeds, cacao nibs and coconut flakes.
- Almond butter: for a delicious creamy drizzle on top. You can also use tahini to keep it nut-free.
Are these gluten-free and nut-free?
These are easily gluten-free as long as your oats and toppings are GF. To keep it nut-free, top with seeds or seed granola and tahini not almond butter. Also check that your milk and yoghurt do not contain nuts.
How do I make these?
These oats are ready in a few steps:
- Stir together the dry ingredients: into a bowl.
- Pour over the wet ingredients: and stir again.
- Leave for 30 to 60 minutes: or overnight.
- In a saucepan, warm together the apples and berries: for the compote.
- Spoon the oats into bowls: and top with your favourite toppings.
How long will they last?
Keep these chia oats in the fridge for 2-3 days.
What other recipes can I try?
For more breakfast ideas:
- Chia Apple Quick Soak Overnight Oats
- Pear Blueberry Breakfast Oat Cups
- Maple Miso Pecan Granola
- Apple and Blackberry Baked Oats
- Carrot Cake Baked Oats
Pumpkin Spice Quick Soak Chia Oats (Vegan)
Creamy and deliciously spiced Pumpkin Spice Quick Soak Chia Oats made with wholefood high fibre and high protein ingredients; these are ready in about half an hour. Serve these with your favourite toppings for a tasty seasonal breakfast.
Ingredients
For the Chia Oats:
- 4 tbsp (32g) oats
- 3 tbsp (33g) chia seeds
- 3 tbsp (30g) ground flaxseed
- 2 tsp pumpkin spices*
- 40g vegan vanilla protein powder
- 120g pumpkin puree
- 120g thick dairy-free yoghurt or dairy-free kefir
- 300ml dairy-free milk
To Serve:
- Warmed berries and apples**
- Thick dairy-free yoghurt
- Pomegranate
- Nutty granola or seeds
- Almond butter
Instructions
- For the chia oat mix, add the oats, chia seeds, flaxseeds, pumpkin spices and protein to a bowl and stir.
- Add in the pumpkin puree, yoghurt or kefir and milk and stir well.
- Cover and leave for at least 30 minutes to 1 hour or overnight. Keep for 2-3 days in the fridge like this.
- Warm the berries and apples.
- When ready to serve, spoon into bowls and top with the berries and your favourite toppings.
Notes
*1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, ¼ tsp ground clove, ¼ tsp allspices
**add some frozen blueberries and chopped apple to a pan and add a splash of lemon juice. Cook over a medium-high heat for 8-10 minutes, stirring well, until soft and sticky.
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Stay in touch
I look forward to hearing what you think of these Pumpkin Spice Quick Soak Chia Oats so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pumpkin love x
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