Pumpkin Spice Chia Pudding
Pumpkin Spice Chia Pudding
If there is one thing that I love, it's all the cozy flavors of the Fall. This Pumpkin Spice Chia Pudding is the perfect Fall "dessert for breakfast" type of recipe. It is nice and sweet but still good for you, lightly spiced with Pumpkin Spice. You can whip it up the night before and have it ready to go the next day.
Chia seeds are an athlete’s dream and a clean eater’s nirvana. They are gluten-free, low-calorie, nutrient-dense, and loaded with omega-3, fiber, and protein. So, what's not to love?
There are many studies that claim that chia seeds promote a feeling of being satiated and full after eating, which helps to support weight loss. These tiny seeds are known to absorb water, expanding in the stomach to aid in the feeling of being full. They are also used as an alternative to carb loading in the athletic community and promoted in studies as assisting athletic performance.
You'll love that this chia pudding is packed with many health benefits from the chia seeds and also pumpkin.
- Pumpkins fiber packed and are a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C, vitamin-E,
- Also rich in B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.
- Pumpkins are also a rich source of minerals like copper, calcium, potassium, and phosphorus.
- Chia seeds are a great source of protein, fiber, and amino-acids - it is one of the best superfoods!
- These tiny seeds offer up powerful health benefits. Rich in protein, minerals, and fiber.
- Chia seeds also contain 500% more calcium than milk and the same amount of omega-3s as wild salmon.
This recipe is the perfect festive breakfast or snack with all the Fall flavors you love!
1/4 cup chia seeds
1 tablespoon pumpkin puree
1 cup unsweetened coconut milk
2-3 Drops Stevia or 1 tbsp raw honey
1/4 teaspoon pumpkin spice
Pink Himalayan salt, to taste
1/2 tablespoon goji berries
1/2 tablespoon coconut shavings
1/4 teaspoon bee pollen
1/2 teaspoon hemp seeds
1/2 teaspoon pine nuts
1. In a bowl add the coconut milk, pumpkin puree, chia seeds, pumpkin spice, sweetener, and sea salt together, and whisk vigorously for a minute.
2. Leave it in the fridge for 20 minutes or so and take out and give it another vigorous whisk. Put it back to the fridge for 2 hours or longer before adding toppings. The whisking is to prevent the chia seeds from clumping.
3. If you don’t have time, you don’t have to whisk it a second time. If you prefer your pudding less solid, add a little more coconut milk or water (about 1/4 cup.)
4. If you are really crunched on time, you can make this the night before or morning of and add all ingredients to a jar. Shake the jar to prevent clumping, and place the lid. This method travels well and makes for a great at-work or at-school breakfast or snack.
5. Top it off toppings and enjoy!
The recipe makes 1 serving.
What's your favorite Fall flavor and ways to enjoy them?
Let me know in the comments on Instagram!