Gruau à la citrouille et à l’érable infusé au thé chai

Chai-infused maple & pumpkin oatmeal

Aryane @ Valises & Gourmandises
Despite its fancy name, this pumpkin oatmeal is super simple to make and will add punch and a good dose of antioxidants to your breakfast!
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Cook Time 10 mins
Total Time 10 mins
Course Breakfast, Fall, Oatmeal
Cuisine healthy, Plant-based, vegan, vegetarian
Servings 2


  • 1 cup water
  • 2 organic & fair trade chai tea bags
  • 1 cup organic old-fashion oats
  • 1 cup organic plant-based milk
  • Pinch of salt
  • 1 tablespoon ground flax seeds
  • Generous ¼ cup of organic pumpkin purée
  • 1 tablespoon Canadian maple syrup
  • 1 teaspoon organic Ceylon cinnamon
  • 1 teaspoon pumpkin spice


  • The night before: boil the water, place in a medium-sized pot and infuse the tea according to the package. Add the oats, mix well and cover.
  • The next morning: remove the tea bags, add the plant-based milk and the salt and bring to a boil. Lower the heat and stir until the oats are cooked. Add ground flax seeds, spices, pumpkin purée, maple syrup and mix well. Add some more milk for a creamier texture.
  • Taste and adjust. Top with fresh fruits, walnuts and pepitas. Enjoy!


For a more pronunced chai taste, use two bags of tea instead of one.
If you don’t have pumpkin spice, add a teaspoon of cinnamon with a pinch of nutmeg, cardamom, cloves and ground ginger.
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