Pumpkin Pie chia pudding for a healthy fall breakfast!
Chia seeds are packed with a laundry list of health benefits, and when soaked in liquid they expand to more than four times their original size, giving them a tapioca-like consistency. Yum! Whether you’re trying chia pudding for the first time or are already as addicted to it, add a few spoonfuls of canned pumpkin to your next batch for a great fall variation. Throw in a few spices, and it’s a perfect healthy substitute for pumpkin pie! (Well, almost.)
It’s naturally gluten-free, vegan, and refined-sugar-free. The pumpkin, when you take it out of the sugary crust it’s typically wrapped in, is actually quite good for you, with one serving containing more than 200 percent of your recommended daily value of Vitamin A.
- 1 cup almond milk
- 2 tablespoons chia seeds
- 1-2 teaspoons pumpkin pie spice
- 1-2 tablespoons pure maple syrup
- 1/2-1 cup pumpkin puree
- Optional: 1/2 teaspoon vanilla extract
- Optional: 1/4 cup toasted walnuts
1. Soak chia seeds in almond milk.
2. Use a fork to give it a quick stir or shake it vigorously!
3. Store in the refrigerator overnight. Chia seeds will expand.
4. Mix the rest of the ingredients together and add to the chia mixture.