pumpkin chia seed pudding

simple breakfasts are crucial on weekdays.
with lunches to pack, forms to sign and library books to return, i rely and thrive on the simple.

simple doesn't have to mean boring either, a little forethought the night before and breakfast can be delicious, healthy and ready in minutes seconds.

today it just so happened to be my favourite chia pudding, made appropriate for fall with the addition of pumpkin & 'pumpkin-like' spices

simple breakfasts for the win.

pumpkin chia seed pudding

1/3 cup chia seeds
1 1/2 cups unsweetened almond milk
1 cup pumpkin puree
2-3 tablespoons pure maple syrup
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp allspice
1 tsp vanilla (optional)

vanilla greek yogurt & walnuts for serving.

in a medium bowl combine chia seeds and almond milk.  store in refrigerator for 30 minutes.  stir and place back in refrigerator for at least four hours, or overnight, covered.
stir in pumpkin, spices, maple syrup and vanilla (if using).

top with yogurt and walnuts.

serves 2


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