What’s better than pumpkin on a fall day?

This recipe is perfect for the cozy autumn morning breakfast & pairs well with a nice hot cup of coffee! This recipe is thick & tastes so similar to a pumpkin pie, but it doesn’t include all the refined sugars. This recipe can be made dairy-free by adding alternative yogurt for added thickness & it still tastes great!

What you’ll need: 

½ cup old fashioned rolled oats

½ cup almond milk

½ teaspoon pumpkin pie spice

¼ cup canned pumpkin or homemade pumpkin puree, not pumpkin pie filling

¼ cup plain Greek yogurt or dairy-free alternative

½ Tablespoon chia seeds

1 Tablespoon maple syrup

pinch of sea salt

Optional: top with pecans (we highly recommend)


Place all ingredients in a container & mix well together. Seal with a lid & place in the fridge overnight.

In the morning, take container out of the fridge & stir. You may need to add a little more almond milk, as the oats & chia seeds will soak up the liquid. 

Top oats with pecans or any other toppings & serve! 


This recipe comes from eatingbirdfood.com, which is loaded with great allergy friendly recipes!

For a step by step video, head over to our social media @Conners.Clinic & get baking!