Chia pudding is one of my favorite breakfast recipes. It’s easy to put together and can be made a day or two ahead. Top with some fruit and you’ve got a satisfying grab-and-go breakfast.
If you’re not familiar with chia pudding, here’s a quick primer. Chia pudding is made by whisking chia seeds into a flavorful liquid. Given time and periodic whisking, the chia seeds soak up the liquid and form a gel. The result is a thick pudding with a chewy texture from the chia seeds. I find chia pudding to be more satiating than traditional pudding because of the texture the chia seeds provide. Plus, chia seed pudding is best when loaded with fresh toppings like fruit and nuts.
This chia pudding recipe is made with pumpkin, Greek yogurt, almond milk and spices. If you’re looking for a vegan pumpkin chia pudding or basic vanilla chia pudding check out my other chia seed pudding recipes.
Simple Pumpkin Chia Pudding Recipe
1/2 cup pure pumpkin puree (homemade or canned)
3/4 cup plain Greek yogurt (I prefer full-fat or 2%)
1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk)
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla
1/2 teaspoon pumpkin pie spice or ground cinnamon
1/4 cup chia seeds
Chopped fresh apple
Additional pumpkin pie spice
In a medium bowl whisk together pumpkin, yogurt, almond milk, maple syrup, vanilla and pumpkin pie spice. Add chia seeds; whisk to combine. Let stand at room temperature for 20 minutes, whisking occasionally to distribute chia seeds. Once the chia seeds have absorbed the liquid and the mixture has thickened, spoon the chia pudding into 4 small glasses. Cover and refrigerate at least 1 hour to thicken the pudding. (The pudding can be stored in the fridge up to 2 days.)
Add desired toppings before serving. My favorite way to serve the pudding is topped with a chopped fresh apple and a sprinkling of pumpkin pie spice. Another option is topping with toasted coconut and pecans.
Makes 4 servings