Quick to whip up and make ahead easy. Pumpkin and Spice Chia Pudding will keep for days in the fridge, ready when you are for a quick breakfast or snack. vegan + gluten free
I’m officially in pumpkin (squash), apple and sourdough making mode. If you’ve seen my Instagram Stories this week, you’ve seen it unfold – save the apples. I’ve been working on a spiced apple rum quick bread for what seems like forever. It was scheduled to be this post. But I’m not winning in the quick bread department… It’s not pretty. And it’s gotta be pretty!…
But oh my goodness, it tastes fabulous. So it’s back to tweaking the recipe a bit before I share it. I’m swimming in apples over here thanks to our generous neighbor and his apple trees! So there’s a few other apple recipes in the works.
I’ve been winning though, in the pumpkin and sourdough department. Hooray! I can’t wait to share more about the sourdough next week (HINT: giveaway coming!) and more pumpkin goodness is on the way.
But this…. THIS chia pudding.
Okay, I get it. Have you tried chia pudding? I know, I know. Fish eggs or frog spawn, right?
Let me tell you… It’s not gross. I first wrote about chia pudding on my Matcha Chia Pudding post. It wasn’t too long ago that I started eating chia pudding and I fell in love with it. Not only can I whip up a batch in no time flat, but it holds for several days in the fridge, making it an easy grab n’ go breakfast or snack. Different purees, nut butters and/or spices can be added to any chia pudding to jazz it up. Make it a parfait by adding granola or it can be enjoyed simply with seasonal fruit. I always add a bit of maple syrup to mine.
The thing is, chia seeds are amazing little powerhouses of goodness and a fabulous way to get the day going. They’re packed with antioxidants, are an energy and metabolism booster and are high in fiber. Pair these little seeds with pumpkin or any puree’d winter squash and you’ve got a breakfast that’ll have you ready to kick some serious be-hind!
But it’s not just the nutritional benefits of these foods that give me reason to love this simple recipe. It’s the pie factor! Hello! PIE!?
It’s like pumpkin pie pudding (!!). In the morning. For breakfast. Are you hearing me people?!!
I think this is why I love making little parfait out of this Pumpkin and Spice Chia Pudding, because the Maple Pecan Granola is like the crust! I mean, pie (almost) for breakfast? Talk about making it easier to roll out of bed in the morning. Sheesh!
So, if you’ve not tried chia pudding, you’ve gotta give it a try. It’s not gross. Promise!
More Quick and Easy Healthy Breakfast Recipes to Love:
- Overnight Turmeric Chia Oats
- Matcha Chia Pudding
- Overnight Refrigerator Oatmeal – by Kitchen Confidant
- Pumpkin Porridge
- Golden Milk Overnight Oats – by The Bojon Gourmet
- Overnight Coconut Buckwheat Porridge – by Foolproof Living
- Creamy Coconut Porridge
Pumpkin and Spice Chia Pudding
Ingredients
- 1 C (255g) Nut Milk I use Homemade Cashew Milk* (see note)
- 3/4 C (205g) Pumpkin Puree Not Pumpkin Pie
- 1-2 Tbs Maple Syrup to taste
- 1/2 tsp Cinnamon ground
- 1/4 tsp Nutmeg ground
- 1/4 tsp Ginger** ground
- 1/4 tsp Cloves** ground
- 1/4 tsp Splash of Vanilla Extract optional
- 1/4 C + 1 Tbs (60g) Chia Seeds*** adjustable depending on your preference for thickness (see note)
Serve With:
- Homemade Granola
- Seasonal fruit such as pears, apples and/or figs
- Coca Nibs
- Pecans and/or Hazelnuts
Instructions
- In a large lidded jar or bowl, pour in the nut milk and scoop in the pumpkin puree. Sprinkle in the maple syrup, cinnamon, nutmeg, ginger, cloves and the optional vanilla extract. Whisk to incorporate the ingredients. Stir in the chia seeds (if using a lidded jar, simply add the chia seeds and shake the jar vigorously to mix). Taste to adjust spices and/or maple syrup to taste. If adding fruit like figs, you may not need more maple. Allow to sit 10 minutes, then shake jar again so the chia seeds don't stick together. Allow to set at least 30 minutes or over night before serving.
- If storing overnight, spoon the chia pudding into single serving jars put a lid on it and rest the jars in the fridge. When ready to serve, layer in the granola for a parfait, and top with fresh seasonal fruit such as figs, pears and/or apples, cocoa nibs, chopped pecans and/or hazelnuts. Enjoy chilled!
- Store in the refrigerator in a lidded container for up to three days (without any of the toppings).
Hi and thanks for this beautiful recipe. :)
I have a class full of cooking students are we’re all wondering the same thing: What makes the chia pudding turn greenish?
Thank you!
Hey Sassy… Thank you for your question and hello to your students! It’s a combination of the colors in the spices plus the glass which is a tinge of blue. Take a look at the bowl of chia pudding with no glass. Then take a look at it with the glass. See the difference?
Hi Traci!
Thank you for your response. What led us here to you was some chia pudding a student made in our class (hi Carolyn!). Hers turned out greenish and nobody can figure out why. So one of our fabulous students (hi Joyce!) posted a link here to you because yours has the same color.
In the end, we are stumped as to why Carolyn’s chia pudding turned green when all that was in the mix was chia seeds, pumpkin, almond milk, cinnamon, cloves, nutmeg, ginger, salt, maple syrup. Before placing it in the fridge it was orange, and upon removal a couple hours later it had turned green!
We remain bamboozled. :) :)
So pretty, this is the perfect fall breakfast!
Traci! Goodness those photos are beautiful! I just came across your blog because well I’m a pictures girl and then I read through your about page and you’re on Whidbey Island! My absolute favorite place in all of Washington! Jealous much. I’m over in Spokane and am so glad to have found your blog. Keep it up. You’re making the tastiest of dishes <3
Hey Melissa from Spokane! Welcome to Vanilla And Bean! So happy you made your way here and you’re enjoying the blog! Whidbey is an incredible place to call home. I hope you can make it out soon!
Wow, gorgeous food photography. Simply gorgeous. I love the shot where you’re pouring the seeds into the mix.
The recipe looks and sounds so freaking amazing! I’m pinning this for later!
Thank you so much Christina! I hope you enjoy it (keep the cinnamon close by in case you want a pinch more ;) ) !!
Can you make this with regular 2percent cows milk?
Hey Willia! You can give it a go, but I think the pudding may turn out a bit thin. If the pudding is a little thin, after 10 minutes, add another tablespoon of chia seeds and give it a good stir – and adjust again if needed. That should thicken it up a bit. This recipe is totally flexible to your taste! I hope this helps!
I remember your matcha chia pudding so well! loved that one. Beautiful photography as always here, lady. Yes to pumpkin everything AND also to those colorful figs to make these little parfaits look gorgeous! Thank you for reminding me to get my pie pumpkins in the oven and pureed- there is so much to celebrate with pumpkin right now.
Ooooh I love that matcha pudding too… I’m SO with you on pumpkin! Stuff it into whatever! I’ll take it! I’ve been roasting ALL the pumpkins and am just about out of freezer space (my limiting factor :/ ) Have fun roasting, Emily… the house always smells soooo good! xo