Not gunna lie, I’ve already had a pumpkin spice latte…or two…and it isn’t even October yet. Let’s all stop pretending like we are going to wait until it is actually…
Not gunna lie, I’ve already had a pumpkin spice latte…or two…and it isn’t even October yet. Let’s all stop pretending like we are going to wait until it is actually fall to start enjoying pumpkin flavored everything. Let us also not forget that pumpkin pie can be enjoyed in breakfast form! Here is a yummy, easy, quick and healthy pumpkin pie chia pudding recipe for those of us who love to enjoy pumpkin pie, no matter the time of day.
- 1/4 cup chia seeds
- 1 cup pumpkin puree
- 1 1/2 cups unsweetened almond milk
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla
- 1/2 to 1 teaspoon pumpkin pie spice
You will make this in 2 separate mason jars, so divide all of your ingredients in half. Combine half of the chia seeds, pumpkin, milk, syrup, vanilla, and pumpkin spice in one of the jars, then repeat with the rest of the ingredients in the other jar. Close each jar tight and shake them well until everything is combined. Let them sit in the fridge for at least 2 hours but it is better if it is overnight. The pudding is ready to eat when you take it out of the fridge! You can even top it with whipped cream if you want.
Not only is this pudding yummy, it also has tons of fiber so it will keep you full and energized all morning. It is quick to make, and it is a great on-the-go breakfast when you know you are going to have a rushed morning.
Recipe via: http://www.thewheatlesskitchen.com/pumpkin-pie-chia-pudding/