Pumpkin Pie Chia Pudding
I rarely have time for time-consuming morning meals during the week, so I rely on quick, prepped ahead recipes to make my morning a breeze. And it truly can’t get simpler than chia pudding!
This superfood and flavor-packed breakfast will most definitely get you into the fall spirit with nutrient-dense ingredients your body will thank you for. I highly encourage you to whip these up for a simple, delicious breakfast on-the-go!
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 477 |
| Fat: | 24 g |
| Carbohydrates: | 55 g |
| Protein: | 12 g |
| Cholesterol: | 0 g |
| Sodium: | 611 mg |
| Fiber: | 29 g |
| Sugars: | 17 g |
| Calculated for total recipe. | |
Serves: 1
Ingredients
- 5 Tbsp5 Tbsp5 Tbsp Chia Seeds, aka 1/4 cup + 1 tbsp
- 0.5 cup0.5 cup0.5 cup Pumpkin Purée
- 1 cup1 cup1 cup Almond Milk, or milk or choice
- 1 tsp1 tsp1 tsp Pumpkin Pie Spice
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
- 1 pinch1 pinch1 pinch Salt
- 1 pinch1 pinch1 pinch Ground Cinnamon, for topping, plus other toppings of choice - chopped pecans, yogurt, etc.
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add pumpkin purée, nut milk and pumpkin pie spice to a bowl. Whisk to dissolve completely.
- Add chia seeds, maple syrup and salt.
- Mix well, and pour into a mason jar or air-tight container.
- Allow to sit in the fridge overnight or for at least 4 hours.
- Top with coconut yogurt, chopped pecans and a sprinkle of cinnamon. Enjoy!
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