IMG_0341I just led a retreat in Scottsdale, Arizona. It was the most magnificent time and truly gave me the opportunity to cook for the fall. We had a packed schedule with hiking, yoga, and face masks so our meals had to be quick but delicious. I wanted these women to feel like they could make these recipes at home with ease. You can even make this as a pumpkin pie chia pudding. Top with some berries to add a pop of color and a burst of sweetness in your mouth.

Serves: 2

Hands-on time: 5 minutes

Total Time: 8 hours, 5 minutes

Gluten free, vegan, vegetarian, dairy free, soy free


1 cup plain unsweetened nut/seed milk (almond, flaxseed, hemp, coconut milk) 
plus additional as needed

1 cup rolled oats, gluten-free (all oats are gluten-free but can be processed in facilities that process products containing gluten) (I use Bob’s Red Mill)

2 tbsp chia seeds (I use Bob’s Red Mill)

1 tbsp pure maple syrup or honey (optional)

2 tsp cinnamon

½ tsp nutmeg

¼ cup pumpkin pie purée

1 tsp vanilla extract

Toppings of your choice:


Fresh berries

Hemp seeds

Pumkin seeds


  1. In a medium bowl, stir together milk, oats, chia, maple syrup or honey, pumpkin puree, vanilla, cinnamon, and nutmeg.
  2. Divide mixture into 2 8 oz. Mason jars. The oats should be covered with liquid so add more if need be.
  3. Cover and refrigerate for at least 8 hours or overnight.
  4. Add fresh fruit, nuts, hemp seeds, or any other toppings of your choice.

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