Pumpkin Chia Pudding

September 25, 2019 // 1 Comment »

Channel those autumn vibes with this vegan Pumpkin Chia Pudding! It’s the easiest recipe or snack to meal prep for a quick grab and go breakfast!

So, I’m drinking the pumpkin kool-aid, y’all… I don’t know if my fall spirit is just shining extra bright this year, or if it’s just a by-product of having a food blog, but I definitely want allll the pumpkin flavored things. Like pumpkin pie. And pumpkin flavored granola. And heck, give me the damn obligatory pumpkin spiced latte…

YOLO. Carpe diem. Go big or go home. Balls to the walls. Pumpkin me up.

This is the stuff autumn dreams are made of. I love the chia pudding texture and I have so many ideas for different variations! So. I hope you guys like pumpkin because…. there may be at least a few more pumpkin recipes coming your way.

This recipe is probably too easy to make, though it does require some forethought for letting the chia pudding sit in the fridge overnight. So, let’s make some Pumpkin Chia Pudding!

First things first. If you want to top it with granola, make your granola like this coconut almond granola or this nutty granola. You can also go with a store-bought brand or top it with some crushed pecans like I did.

The night before you want to eat this Pumpkin Chia Pudding, add all your ingredients to a mason jar. Shake it up and place it in your fridge overnight. This will firm up and be ready and delicious for you in the morning.

When you’re ready to eat it, divide into small dishes and top with coconut cream and crushed pecans.

Layer layer layer! Have fun and make a fancy layered parfait. Layer with chia pudding, coconut cream, granola or nuts, and keep it going!

Pumpkin Chia Pudding

Author: Lindsay// The Toasted Pine Nut
Prep Time: 10 min
Cook Time: 12 hours
Total Time: 12 hours 10 min
Yield: serves 2 - 4 1x

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Description

Channel those autumn vibes with this vegan Pumpkin Chia Pudding! It’s the easiest recipe or snack to meal prep for a quick grab and go breakfast!

Scale

Ingredients

2 cups non-dairy milk (I used oat milk)
1/2 cup chia seeds
1/4 cup pumpkin puree
1/4 cup agave nectar (or favorite sticky sweetener)
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
pinch sea salt
1/2 cup coconut cream, for topping
1/4 cup cup crushed pecans, for topping

Instructions

The night before you want to eat this Pumpkin Chia Pudding, add the non-dairy milk, chia seeds, pumpkin puree, agave nectar, pumpkin pie spice, vanilla, and salt to a mason jar.
Shake it up and place it in your fridge overnight. This will firm up and be ready and delicious for you in the morning.
When you’re ready to eat it, divide into small dishes and top with coconut cream and crushed pecans.
Layer layer layer! Have fun and make a fancy layered parfait. Layer with chia pudding, coconut cream, and granola like this coconut almond granola or this nutty granola or go with a store-bought brand! You can also top it with some crushed pecans like I did.