Chai Pumpkin Oatmeal

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By Winnie Abramson, ND

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I lift weights and/or do CrossFit most weekday mornings. I like to get some nourishing carbohydrates into my belly before I head to the gym: I just love this recipe for Chai Pumpkin Oatmeal.

Chai Pumpkin Oatmeal | Healthy Green Kitchen

This oatmeal is a wonderful autumn breakfast no matter what your morning routine is like; it comes from my friend Shelley Alexander‘s book Deliciously Holistic.

Shelley is a holistic chef. She specializes in preparing healthy foods that nourish, strengthen, and energize, and her cookbook contains more than 150 recipes that are as yummy as they are good for you. I have an extra copy of the book to give away…more details on that at the end of this post.

Chai Pumpkin Oatmeal | Healthy Green Kitchen

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Chai Pumpkin Oatmeal | Healthy Green Kitchen

Shelley provided me with an extra copy of her book to give away to one of my readers. Please leave a comment below and you will be entered to win the book. This giveaway is only open to readers in the US and it will close on Thursday October 3rd, 2013 at midnight EST. Thanks and good luck!

And to stay on top of other Deliciously Holistic giveaways and promotions, be sure to like Shelley’s Facebook Page!

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Recipe for Chai Pumpkin Oatmeal

Oats are high in nutrients including B-vitamins but they contain naturally occurring compounds (phytic acid and enzyme inhibitors) that may make them difficult to digest and bind up some of their nutrients (this is the case with most, if not all, grains). For this reason, it's a good idea to soak the oats in a mildly acidic liquid (such as water mixed with a little lemon juice) before cooking in order to maximize their "digestibility" and to make sure you derive the benefits of the nutrients they contain. I don't always remember to soak my oats in lemon water, but it's a good practice to get into, especially if you eat oats frequently.
To soak the oats for this recipe, place oats in a bowl. Add 1 tablespoon of lemon juice and cover with water by an inch or two. Stir the oats and the liquid together and cover the bowl with a cloth or a piece of plastic wrap. Allow to stand overnight. In the morning, drain the lemon water and proceed with the rest of the recipe.
Servings: 2 servings


  • *1 cup water
  • *1 cup coconut milk plus 2 tablespoons for topping oatmeal
  • *2 teaspoons pure vanilla extract
  • *1/4 teaspoon fine sea salt
  • *1 chai tea bag Shelly recommends Zhena; I used Tazo
  • *3 tablespoons pure maple syrup
  • *3/4 cup cooked pumpkin puree I used canned organic pumpkin
  • *1 cup rolled oats soaked overnight in lemon water, then drained
  • *1/4 cup mulberries or raisins
  • *1/4 cup chopped sprouted or raw walnuts- optional
  • *Cinnamon to taste


  • 1. In a medium saucepan, mix together water, coconut milk, vanilla, and sea salt. Bring mixture to a simmer over medium heat. Once coconut water is hot but not boiling, place the tea bag in and steep for about 5 minutes. Remove tea bag and stir in maple syrup, pumpkin, and drained rolled oats.
  • 2. Cover and cook over medium heat for about 10 minutes, stirring occasionally, until thick and creamy. Remove from heat and spoon the oatmeal into serving bowls. Top with additional coconut milk, mulberries or raisins, walnuts if using, and cinnamon. Taste and drizzle with more maple syrup if you prefer your oatmeal sweeter.

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