This Pumpkin Chia Pudding is similar to an overnight oat recipe but with no wheat and no carbs! Did I mention its vegan and dairy-free to? Each spoonful leaves your tastes bud thinking you just took a bite out of a creamy slice of pumpkin pie!
It is sweetened with all natural maple syrup baby – So refined sugar free! Divide up into small mason jars for a quick on-the-go meal option.
Chia seeds make a creamy mixture and actually “thickens” when in mixed with liquid and makes for a guilt- free treat. Try adding nut butter (p.s. I love how Whole Foods has a recipe to create you own ) chocolate chips or toasted coconut flakes or pecans on top, mix it up and your in for a healthy surprise!
This pumpkin chia pudding is loaded with fiber, protein and omega 3’s!
Pumpkin Pie Chia Pudding
Ingredients
- 2 cups coconut milk (any dairy-free nut milk or any organic milk)
- 1/2 cup chia seeds
- 1/4 cup maple syrup
- 1 tbsp pumpkin pie spice
- 1/4 cup organic pumpkin puree
Instructions
- Combine all ingredients in a bowl then cover and place in refrigerator overnight.
- Serve with toasted coconut flakes, almonds, pecans or anything you like!
- Optional: Divide up into small mason jars and place in fridge for up to 4 days for a quick on-the-go meal option!
For more things pumpkin, check out these dreamy Pumpkin Breakfast Cookies because what is FALL without a pumpkin overload.
Leave a Reply