Fall is right around the corner, and while it’s still over 100 degrees in Phoenix, I’m trying to pretend that it’s time to snuggle under a blanket with a pumpkin spice latte. Until it gets cooler, I’ll be enjoying this pumpkin chia pudding instead. I initially fell in love with chia pudding when I had to eliminate grains and eggs from my diet for a month. I’ve battled a lot of stomach issues, so this was one of many food elimination diets that I’ve tried. My typical go-to breakfast is an omelet or overnight oats, so I started making variations of overnight chia pudding instead.
My favorite part about chia pudding is that the chia seeds soak up the liquid to create a thick, healthy pudding. I used Greek yogurt for the extra protein, but this would taste just as amazing with almond or coconut milk yogurt. Once you mix in the maple syrup and spices, it feels like a sweet treat for breakfast. It only takes 5 minutes to prep and you could easily triple the recipe and enjoy this pudding throughout the week.
Pumpkin Chia Pudding
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Loading...This spiced pumpkin chia pudding is a quick weekday breakfast or healthy dessert.
Ingredients
- 1/4 cup (61g) canned pumpkin
- 1/4 cup (57g) plain Greek yogurt
- 1/4 cup (60ml) milk
- 2 tsp (10ml) maple syrup
- 1 tbsp (12g) chia seeds
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- Pinch of salt
- Chopped pecans for topping, optional
Instructions
In a small bowl, stir the pumpkin, Greek yogurt, milk, and maple syrup until well combined.
Stir in the chia seeds and spices.
Cover and refrigerate overnight, or for at least 3 hours.
Top with chopped pecans and enjoy!
Nutrition
-
158 Calories
-
21.6g Carbohydrates
-
5.1g Fat
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8.5g Protein
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1.4g Saturated fat
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11.7g Sugar
Notes
* Nutrition is based off unsweetened coconut milk and excludes the pecan topping.
** If you prefer a smooth texture, then you could blend all of the ingredients before refrigerating.
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