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I am crazy for everything pumpkin. But why wait til fall? In San Francisco, summer is basically like winter–cold and foggy– and this morning I woke up craving autumn pumpkin spice flavors. I’ve also been wanting to make chia seed pudding, a delicious and creamy mineral- and omega 3 fatty acid-rich snack, so I decided to combine the two and make a pumpkin spice chia pudding.

Chia seeds are a little powerhouse superseed, delivering a big nutritional punch. Chia absorbs up to 12 times its original size and makes an awesome gelatinous pudding. The texture is similar to tapioca. I use chia seeds in smoothies or for egg substitutes in baking too, since they can act as a binder. Chia contains fiber, antioxidants, calcium, omega 3 fatty acids, and a little protein.

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Ch-ch-ch-chia

Pumpkin is also high in fiber and feeds the good bacteria in your gut for healthy digestion. It’s also useful for constipation (and helps stop diarrhea in dogs– fun fact!). Pumpkin is good for immune health, as it’s high in vitamin A and iron. I eat it all year round in smoothies, puddings, vegan pumpkin bread, and even hummus. This brand of canned pumpkin is BPA free.

This chia pudding is a super easy to make light breakfast or snack.

Pumpkin Spice Chia Pudding

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3 tbsp chia seeds
1/2 c full fat coconut milk. This kind is BPA free.
1/2 cup pumpkin butter. You can make your own, but I used an already-made jar that I got from the farmers’ market. OR 1/2 cup pumpkin with 1 tsp pumpkin spice blend and maple syrup or stevia to taste.
1 tsp vanilla
few dashes of cinnamon, nutmeg

Combine coconut milk, pumpkin butter, and spices in a blender and blend til smooth. Pour the mixture over the chia seeds in a bowl and stir to combine. Refrigerate so it thickens for at least an hour to overnight. Top with a little nutmeg. Delicious!

 

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