It’s not pretty, but man is it good. I love chia seed pudding because it keeps you full for so long and is easily made the night before so it can quickly become a go to when you know you’re going to have a busy morning!
Chia seed pudding is the perfect option for breakfast OR a dessert. Even a snack. Chia seed pudding is good anytime. Seriously.
A note: It may look really liquidy once you mix it all together. This is OKAY. The chia seeds have this bad ass superpower and absorb the liquid you use. So in the morning, or up to 45 min after you mix they will make a more gel like consistency.
- 3TBSP pure pumpkin puree (not pumpkin pie filling)
- 3TBSP chia seeds
- 1 cup almond milk
- 1tsp vanilla extract
- 1 dropper full of liquid stevia OR honey/maple syrup for sweetness (if you don’t have stevia I would use maple syrup for the best flavor, about 1TBSP!)
- 1tsp pumpkin pie spice
- OPTIONAL: 1/2 scoop vanilla protein (if you want to add a full scoop, increase the amount of almond milk you use by 1TBSP until you have desired consistency)
HOW TO: (SO EASY!)
- Mix chia seeds + almond milk in a bowl THEN add pumpkin.
- Stir in the rest of the ingredients and stir for an additional 60 seconds. The chia seeds like to fall to the bottom of the mixture so it’s important to not skip mixing well.
- Cover and put in the fridge to chill overnight OR let sit for at least 45 min. The longer it sits in the fridge the better it becomes.
In the morning I added 1/4 cup of pumpkin spice granola + sprinkle of raisins.