Pumpkin pie chia pudding
Pumpkin spice season is upon us, and I am here for it! This version of chia pudding delightfully captures the essence of fall, and comes together in just minutes. The recipe can easily be doubled (or tripled), making this a very meal-prep friendly breakfast option.
Packed with fiber, protein, and vitamins, this velvety pudding makes a satisfying breakfast or snack.
Creamy pumpkin pie chia pudding topped with walnuts, fresh apples, and gingersnap cookies
Ingredients:
Makes 1 serving
8 ounces milk (any variety you prefer)
3 tablespoons chia seeds
2 tablespoons pumpkin puree
1 tablespoon maple syrup (more or less, to taste)
Sprinkle of pumpkin pie spice
Directions:
Combine all ingredients and stir until everything is well combined.
Refrigerate for at least 2 hours.
Serve chilled as it is, or try it with additional toppings.
Additional toppings:
Seasonal fall fruit such as diced apples, persimmons, pears, and figs
Toasted nuts
Pumpkin seeds
Coconut flakes
Dried cranberries or dates
Maple syrup
Granola
Crushed gingersnap cookies or graham crackers