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.
Courses Breakfast, Dessert
Recipe by Naturally Whole at https://naturallywhole.net/2018/09/21/pumpkin-spice-chia-pudding/