Go Back
–+ servings

Pumpkin Chai Chia Pudding

Print Recipe
Rich in omega-3 fatty acids AND the perfect dish for the fall! Great if you love pumpkin spice lattes!
Course Breakfast, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword chia pudding, pumpkin
Dietary Preference Gluten-Free, low FODMAP, vegan, vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Author Desiree Nielsen, RD

Ingredients

  • 3/4 cup almond milk
  • 1/4 cup canned unsweetened pumpkin
  • 3 tablespoons chia seeds
  • 2 tablespoons maple syrup
  • 2 tablespoons pecans or walnuts chopped
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch of cardamom, nutmeg and allspice
  • coconut cream
Imperial - Metric

Instructions

  • In a medium bowl, whisk together first 8 ingredients until smooth. Add chia seeds and stir again.
  • Pour into serving bowls or jars and let sit for minimum two hours and up to overnight, if eating for breakfast. When ready to serve, stir well, top with pecans and drizzle on coconut cream and a light dusting of your favourite spice.

Notes

Notes:
Why all the whisking? So the chia doesn’t clump together as it hydrates.