Pumpkin Chia Pudding
Pumpkin Chia Pudding is the perfect healthy breakfast for fall! Just combine 6 simple ingredients, refrigerate and enjoy all week.
Servings: 3 servings
Calories: 227kcal
Ingredients
- 1 1/2 cups almond milk unsweetened
- 3/4 cup pumpkin puree not pumpkin pie filling
- 3 tbsp maple syrup or honey
- 2 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- 6 tbsp chia seeds
- Whipped cream or Greek yogurt for topping
Instructions
- In a bowl, add milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla and chia seeds.
- Stir well with a spoon or fork, let sit for 3 minutes and stir once more.
- Refrigerate overnight or for at least 6 hours.
- When ready to eat, give a stir and top with whipped cream or Greek yogurt.
Notes
- Store: Refrigerate for up to 5 days.
- Whole chia seeds: You want to use whole and not ground chia seeds to avoid bitter taste and unpleasant texture.
- Milk: Best and popular choice is plant-based milk from a carton. You can also use dairy milk.
- If your chia pudding is lumpy in the morning: Stir it well with a fork. It happens.
- Too thick or runny: Add a little bit of milk and stir. Or use 1 1/4 cups milk next time.
Nutrition
Serving: 1per serving | Calories: 227kcal | Carbohydrates: 34g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 0.03g | Sodium: 75mg | Fiber: 11g | Sugar: 20g