Pumpkin Chia Pudding
Servings: 1
Celebrate fall with this quick n' easy protein-packed snack. Pumpkin Chia Pudding tastes great and is the perfect amount of sweet. Treat it like a dessert, a snack, or a light breakfast.
Equipment
- 1 pint-sized jar
Ingredients
- ⅓ cup almond milk unsweetened
- 2 tbsp chia seeds
- 2 tbsp pumpkin puree
- 1 tsp pure maple syrup
- ⅛ tsp sea salt, unrefined
- ⅛ tsp ginger ground
- ⅛ tsp nutmeg ground
For Topping
- 1 tbsp raw pecans chopped
- ½ pear diced
Instructions
- Combine all ingredients together, except for the pecans and diced pears.
- Cover and refrigerate until ready to eat (at least 15 minutes). The mixture will thicken as it stands. Mixture is ready after 15 minutes, but can also be prepped up to a week in advance.
- Stir before serving and top with pecans and diced pears.
Notes
- You can swap almond milk with another kind of unsweetened plant milk. Oat milk, cashew milk and refrigerated coconut milk are all great options.
- If this isn't sweet enough for you, add more maple syrup to taste.
- The chia seeds turn into a gel when they come into contact with liquid, so letting the pudding 'set' for 15 minutes in the fridge before consuming allows this process to happen.
- Feel free to top with your fav spices/nuts/seeds/fruit. I love adding in pumpkin seeds or granola as well.
- Instead of individual spices, you can use a pumpkin pie spice blend.
Nutrition
Calories: 280kcal, Carbohydrates: 32g, Protein: 6g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Sodium: 459mg, Potassium: 293mg, Fiber: 13g, Sugar: 14g, Vitamin A: 2376IU, Vitamin C: 5mg, Calcium: 329mg, Iron: 3mg