This rich and creamy pumpkin chia pudding is actually a healthy, high-protein, high-fiber, low-sugar breakfast-on-the-run kind of dish. It doubles as a dessert.
- ½ cup chia seeds
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- 1/8 teaspoon ground nutmeg
- 1 ½ cups unsweetened coconut milk beverage (I like Silk, Trader Joe’s, or So Delicious – 45 calories per 8 ounce cup. The sweetened versions have another 40–50 calories of sugar).
- 1 Tablespoon maple syrup (or more to taste)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 15-ounce can pumpkin puree
This is basically a dump and stir recipe. But, I’ve listed the ingredients in the order I like to add them:
First – the chia and 5 dry spices. Dump. Stir.
Then the milk, maple syrup, and two extracts. Dump. Stir.
Once they are combined and the spices are dissolved, then I fold in the pumpkin.
Store, refrigerated, in an airtight container.
To serve, microwave with an additional splash of coconut milk until warmed through (or serve cold) and top with chopped almonds and coconut flakes.
Serving suggestions: chopped raw almonds and/or toasted coconut flakes
- Prep Time: 5 minutes
- Method: Dump & Stir