Pumpkin Spice Chia Pudding
Yield 2 servings
I had a heckuva morning--solo parenting after being up with my son who has a stomach virus. Got other two to school, helped my sick child get situated at home and then headed to an appointment. Somehow I managed to get everyone fed, even the dog, and then grabbed my breakfast which I ate in the car. It was so yummy and I was grateful I took 5 minutes the night before to make it! Creamy, spicy, and not too sweet, this chia pudding has fall flavors and is hearty and filling. If you haven't tried chia pudding or aren't a fan, try this one. Chia seeds are a powerhouse of nutrition; healthy fats, tons of fiber which aid in digestion and gut health.
I used all coconut milk in this recipe because I wanted the fats and because it is lusciously thick and creamy. You can substitute half almond milk or another kind of plant milk but it may not set up as much.
- 3/4 can coconut milk
- 3 T. pure pumpkin puree (not pumpkin pie filling)
- 1/2 tsp. vanilla extract
- 1/4 tsp. pumpkin pie spice
- a few drops apple cider vinegar
- 2 T. chia seeds
- teeniest pinch of sea salt
- 4 drops stevia or 1 tsp. pure maple syrup
- Mix all ingredients in a small bowl. Taste and adjust sweetness or spices.
- Pour into two jars to take with you in the morning.
- Refrigerate overnight. (Or you can refrigerate the same bowl you mixed it in if you are not traveling.)
Courses Breakfast, Dessert
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