Pumpkin Spice Chia Seed Pudding {Vegan, Gluten Free, Dairy Free}

Don’t let the name of this intimidate you, it’s ridiculously simple to make, extremely healthy and crazy delicious!

I feel like chia seed pudding has a bad rap.

When I mention “chia seed pudding” to people they seem scared or maybe even grossed out.  Does it sound disgusting?

When you put these little cheeds into a liquid, they gelatinize into a pudding-like substance.  And it’s amazing.  And healthy.  And packed with protein, fiber an antioxidants.  Still think it’s sounds disgusting?

Keep an open mind, people!

As most of you know, I am all about make-ahead breakfasts, snacks, dinners etc and this is a perfect example of that. I will make 4 or 5 of these and keep them in my refrigerator for breakfast on a busy morning or for after dinner when a sweet craving hits.  It’s so important to be prepared (especially when there are bags of candy still leftover for Halloween!)

I’ve made this will chopped pecans on top and the last time I added my candied pecans and mixed them in.  SOOOOOO delicious!

Pumpkin Spice Chia Seed Pudding

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Course: Breakfast, Snack

Servings: 2 servings

Author: Lauren Kelly

Ingredients

• ▢ 1/2 cup pumpkin puree
• ▢ 1 cup almond milk
• ▢ 1-2 tablespoons 100% maple syrup depending on how sweet you want it
• ▢ 1/2 teaspoon vanilla
• ▢ 4 tablespoons chia seeds
• ▢ 1 teaspoon pumpkin spice
• ▢ chopped pecans or candied pecans for topping

Instructions

• In a medium bowl, mix together pumpkin and milk until pumpkin is combined.
• Add remaining ingredients. Mix well.
• Place in refrigerator for at least an hour until pudding thickens. (I like to leave it overnight)
• Spoon into bowls and enjoy!

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