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!
Cuisine American
Keyword Bio-K+, cashew milk, chai, chia pudding, pumpkin
Dietary Preference Gluten-Free, vegan, vegetarian
Servings 2

Ingredients

  • 3/4 cup cashew mlik
  • 1/4 cup canned 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, greek yogurt or Vanilla Bio-K+ drinkable probiotic for drizzling

Instructions

  • In a medium bowl, whisk together first 8 ingredients until smooth. Add chia seeds and stir constantly for two minutes. Let sit for five minutes and then whisk again for two more minutes.
  • 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, top with pecans and drizzle on vanilla Bio-K+ and a light dusting of your favourite spice.

Notes

Notes:
Why all the whisking? So the chia doesn’t clump together as it hydrates.
And, full disclosure: I created this recipe for Bio-K+ probiotics.