Pumpkin Chia Overnight Oats

Hi Everyone!

It’s Thanksgiving weekend here in Canada and I am beyond thankful for it. An extra day in the weekend is more than enough reason for me to celebrate. But I have another reason in my heart too.

In past years, it has been increasingly difficult to get my family together for the holidays. Between my mum and three sisters, at least one of us is always away or has prior arrangements on a holiday. But not this time. 

Us three “Standing Girls” are all going to make it for this Thanksgiving dinner, and for that I feel gratitude. My big sister and brother in law are bringing their beautiful new baby Amelia. I’m very much looking forward to being in the company of everyone.

And I’m very excited to not have to cook.

Who else’s mom makes the best thanksgiving dinner ever? I believe that the reason we get attached to our mother’s cooking on a whole ‘nother level is because it’s like taking a boat down memory lane. And the familiarity of it all brings us comfort.So not only do I not have to cook, but I also get gifted with one hell of a meal.

Speaking of comfort, as everything green around here turns white many of us are looking for just that. I’ve always loved “comfort” foods – and for me that doesn’t necessarily mean “warm” or “fattening” , I think my mind goes to “earthy”.

And this Pumpkin Chia Overnight Oat Recipe will bring you there.


Ingredients (serves 2):

  • 1 can coconut milk
  • 1 cup pure water
  • 3/4 cup oats (I used gluten free)
  • 1/4 cup chia seeds
  • 1/4 cup hemp seeds
  • 1/4 tsp pumpkin spice
  • 2 TBSP pumpkin puree
  • 1 TBSP coconut sugar
  • 1 large banana
  • 2 TBSP molasses
  • 2 TBSP pumpkin seeds

Directions:  Mix coconut milk, water, oats, chia seeds, hemp seeds, pumpkin puree, pumpkin spice, and coconut sugar in a bowl. Let sit for a few minutes, and mix again. Cover and set in the fridge overnight.

In the morning you should find most of the liquid has been absorbed by the oats, chia seeds, and hemp seeds. Separate into two bowls. Use half a banana on top of each bowl. Add 1 TBSP molasses and 1 TBSP pumpkin seeds to the top of each bowl.

Bon apetit!


I was going to name this “Pumpkin Hemp Chia Overnight Oats”, but I realized that it’s a mouthful to I took out “Hemp” from the name. Which is awesome, because now the hemp is almost sort of this secret nutritional ninja that snuck in there.

I am so on board with adding a generous amount of chia and hemp seeds to my overnight oats because it adds an extra hit of fats and proteins. Molasses is also one of my favourite breakfast additions because it’s a good source of iron, calcium and magnesium! I swear the universe invented molasses specifically for me.

Matthew ate his half at the table like a normal person, but being that I am always in a hurry I stacked mine in a jar to take with me to go!

Do you guys enjoy pumpkin flavored stuff? I can’t wait to get to cooking up some more fall recipes!

Thanks for stopping by!

3 responses to “Pumpkin Chia Overnight Oats”

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