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!
Pumpkin and Spice Chia Pudding
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 *See notes regarding spices!
- 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)
- Homemade Granola
- Seasonal fruit such as pears, apples and/or figs
- Coca Nibs
- Pecans and/or Hazelnuts
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).
*If making the cashew milk recipe, be sure to thin with water by about 1/4 C when using it in this recipe.
**On Spices: Tastes vary in the spice department. I love spicy sweet things (hello cloves and ginger), but Rob, not so much. If you're not a fan of cloves or ginger, leave them out or add just a pinch. We're going for pumpkin pie flavors here... ! Play with the flavors and find the balance you prefer!
***Depending on how thick you prefer chia pudding, you can adjust the amount of chia seeds. If thinner is desired, hold out a tablespoon or two of chia seeds and then adjust to taste. Look for chia seeds in the bulk bins. The price is better than packaged chia seeds, there's no waste and you can refill your glass jars!