Pumpkin Chia Pudding
This creamy Pumpkin Chia Pudding tastes like fall in a jar. Mix pumpkin, warm spices, and almond butter with chia seeds for a filling breakfast that's ready when you wake up.
Ingredients
- 6 tablespoons chia seeds (white or black)
- 1½ cups almond milk
- ½ cup canned pumpkin puree
- 1 tablespoon maple syrup
- 1 tablespoon almond butter
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract (optional)
Toppings(optional):
- coconut whipped cream ,
- chopped pecans
- granola
- cinnamon
Instructions
- Mix it all: Dump 6 tablespoons chia seeds, 1½ cups almond milk, ½ cup pumpkin puree, 1 tablespoon maple syrup, 1 tablespoon almond butter, 1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla in your bowl. Whisk until smooth.
- Wait a bit: Let your mixture chill on the counter for 5 minutes. Watch the seeds start puffing up as they drink in the liquid.
- Stir again: Break up clumps with another good stir. You want those seeds floating around, not stuck in one corner of your bowl.
- Fill your jars: Split everything between three jars. I just eyeball it, but you can be precise if that's your thing.
- Fridge time: Cover them up and refrigerate for at least 3 hours or overnight. The wait is SO worth it!
- Top and serve: Right before enjoying, add coconut whipped cream, pecans, granola, and cinnamon. ENJOY the cozy fall flavors!
Notes
- Swap maple syrup for honey, agave, or stevia if that's what you prefer. Just taste it as you go along.
- Any nut butter tastes great here – try cashew, peanut, or sunflower seed butter instead of almond if you want something different.
- Want coconut flavor? Use one 15-oz can of coconut milk instead of almond milk and sprinkle toasted coconut on top.
- Pudding too runny after it sits? Stir in more chia seeds and let it chill longer until it thickens up right.
- Keep leftovers covered in your fridge for up to 5 days. Add fresh toppings each time you eat some.