Ingredients
Chia Pudding:
- 1½ cups milk (whole, almond milk, coconut milk, or preferred milk)
- ½ cup pumpkin puree (homemade or store-bought)
- 2-3 tablespoons maple syrup
- 6 tablespoons chia seeds
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Toppings:
- Prepared pumpkin spice granola for serving
- Sliced bananas
- Almond butter
- Bee pollen granules
Instructions
- Combine Ingredients: In a medium bowl with a lid, mix the milk, pumpkin puree, maple syrup (start with 2 tablespoons), chia seeds, pumpkin pie spice, vanilla extract, and a pinch of kosher salt until well combined.
- Whisk Again: Whisk the mixture thoroughly with a small whisk or fork. Let the mixture sit for 5 minutes, then whisk again to break up any clumps.
- Refrigerate: Cover the bowl with a tight-fitting lid and refrigerate the pudding for at least 8 hours or overnight to allow the chia seeds to absorb the liquid and develop a pudding-like texture.
- Serve: When ready to eat, spoon the desired amount of chia pudding into bowls. Top with pumpkin spice granola, fresh sliced bananas, a scoop of almond butter, and sprinkle bee pollen granules on top if desired. Enjoy immediately.
Notes
- Use any type of milk you prefer: dairy or plant-based for vegan option.
- Adjust maple syrup sweetness to taste, start with less and add more if needed.
- Refrigerate at least 8 hours for best pudding consistency, but it can be stored up to 3 days.
- For a thicker pudding, increase chia seeds to 7-8 tablespoons.
- Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
