I used to make chia pudding all the time when I was working in clinical and needed a reliable make-ahead snack or breakfast option, but I eventually got burned out and then basically forgot about it when my day to day work environment changed. I got back into it earlier this fall when my kitchen was being worked on and I needed an easy grab-and-go item that didn’t require cooking or tons of prep. It’s since been reintroduced into the rotation. 

Chia seeds have been a staple food for me since I first tried them out in 2009 or 2010. They’re such a convenient way to add filling fiber and some plant-based omega-3 fatty acids. This recipe uses pea protein milk to make it more filling, but you can use whatever milk you prefer. Just be mindful that if you’re using one that doesn’t provide protein, you may want to add a little protein powder into the mix. The pumpkin purée also adds extra fiber and a creamier texture to make this super-satisfying. I like to top my bowl with a little sunflower seed butter for more healthy fats, and a garnish of cacao nibs and a drizzle of maple syrup add a lot of flavor. 

I hope you enjoy this! 

pumpkin-chia-pudding

Pumpkin Spice Chia Pudding 

Vegan, gluten-free, nut-free, peanut-free 

Serves: 1

Prep time: 5 minutes 

Soaking time: 8 hours or overnight 

 

Ingredients : 

  • 1 cup unsweetened pea protein milk
  • 1/2 cup pumpkin purée
  • 3 tablespoons chia seeds 
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice 

 

Optional toppings: sunflower butter, maple syrup, cacao nibs 

 

Directions:

  1. Whisk ingredients together in a bowl, food storage container, or jar. 
  2. Cover and store in the fridge for at least 8 hours or overnight. 
  3. When you’re ready to eat simply stir and, if desired, garnish with sunflower seed butter, cacao nibs, and a drizzle of maple syrup—or with your other favorite toppings. 

 

Note: This recipe may be multiplied. Leftovers will keep in the fridge for 3-5 days.

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