Clik here to view.
Chia pudding never gets old. Snack or a breakfast, it’s nutritious, easy and affordable. I don’t make enough of chia pudding with no good answer for that. I think I go through stages of having it all week and then feeling like I need a break.
This Fall version is made only with 5 ingredients you more likely already have on hand. I also took into consideration many readers’ request for Vanilla and Chocolate Chia Puddings to be thicker. You will also find if using heaping tablespoons of chia seeds, you might adjust the thickness with extra milk later.
Image may be NSFW.
Clik here to view.
Pumpkin chia pudding is one of my favourites so far! My husband wasn’t so crazy about it but I just loved the flavours and natural sweetness the pumpkin brings. Not to mention the extra fiber, woohoo. I have also included a link to a homemade pumpkin pie spice which I add to anything pumpkin.
You can make up to 5 Mason jars or any individual containers and just refrigerate for an easy breakfast or snack on-the-go.
Enjoy!
Image may be NSFW.
Clik here to view.
Ingredients
- 1/2 cup any milk (I used almond milk, unsweetened)
- 1/4 cup pumpkin puree
- 1 tbsp maple syrup or honey
- 1/2 tsp pumpkin pie spice
- 3 tbsp chia seeds
Directions
- Add all ingredients to a Mason jar or any container with a tight lid (I prefer glass) in the order listed above - liquids first. Whisk well or stir vigorously with a fork until well combined. Refrigerate for at least 6 hours or overnight. When ready to eat, stir well again. Some lumps are OK, just stir well. The thickness and sweetness can be adjusted to your taste.
Clik here to view.
Nutritional Info
Servings Per Recipe: 1
Amount Per Serving:
Calories: 236.7
Total Fat: 10.3 g
Cholesterol: 0.0 mg
Sodium: 91.8 mg
Total Carbs: 30.4 g
Sugars: 13 g
Dietary Fiber: 13.0 g
Protein: 7.0 g
WW Points+: 5
