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Autumnal pumpkin overnight oats & chia seed pots

Autumnal pumpkin overnight oats & chia seed pots

Posted by Marie-Eve Maitland on 11th Nov 2016

It seems that since it got colder, every time I go on social media I see recipes for pumpkin this and that and it seems everybody (especially in the US) are obsessed with “pumpkin spice” and I can totally see why…. it combines cinnamon, ginger, nutmeg and allspice and believe me, it’s good. Very good.

Adding spices to your meals and drinks, will not only enhance the taste, but can also increase the nutritional value. According to Ayurvedic medicine, spices can be warming or cooling and are used to affect the balance of the digestive system.

This recipe is a must try because on top of having healthy spices, I have added overnight soaked oats (easier to digest, better for your tummy and will keep you fuller for longer), chia seeds,  and of course pumpkin… so you are adding a good portion of veggies to your first meal of the day. I use Farmer’s Market Organic Pumpkin (available on ocado).


  • 1/2 cup organic oats 
  • 1/2 cup of pumpkin puree (or if you are not a big fan, start with 1/3 cup) 
  • 1/2 cup almond mylk
  • 1 tablespoon chia seeds 
  • Pinch Himalayan salt 
  • 1 tablespoon maple syrup 
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of each (ginger, nutmeg, ginger and allspice)* *OR 1 heaped teaspoon of pumpkin pie spice (I used McCormick)

Toppings: chopped nuts/seeds/cacao nibs/shredded coconut and/or fruits (blueberries or bananas are good)


  1. Add all of the ingredients to a mason jar (or a container with a tight fitting lid) and give it a good mix. 
  2. Refrigerate overnight or for at least 4 hours. I like to very gently heat mine before eating it… I am not a big fan of cold oatmeal!