pumpkin pie chia pudding
A MELA seasonal favorite, this recipe is perfect for breakfast or snacks. The warming spices and pumpkin make this extra cozy on chilly fall mornings, and the combination of nutrients leave you feeling full and satisfied.
pumpkin pie chia pudding
serves 2
Ingredients
1 ¼ cup unsweetened almond milk (We love Malk)
1/3 cup pumpkin puree
2 scoops grass-fed or marine collagen peptides (optional; we love Vital Proteins)
1/2 teaspoon pumpkin pie spice
dash cinnamon (about ⅛ tsp)
1 pitted medjool date
1/4 cup chia seeds
chopped toasted pumpkin seeds, pecans or walnuts, to garnish
Directions
Add almond milk, pumpkin puree, collagen peptides (if using), pumpkin pie spice, cinnamon and date to a blender and blend until smooth.
In a large glass jar with a tight-fitting lid, combine the blended mixture with chia seeds and whisk until well combined. Cover with lid and refrigerate for at least 4 hours, preferably overnight.
Before serving, remove chia pudding from refrigerator and stir well to break up any clumps of chia seeds that may have formed. If the pudding seems too thick and chia seeds are clumping together, add more almond milk, 2 tablespoons at a time, to reach desired consistency. Divide into two serving bowls and top with toasted nuts/seeds of choice. Enjoy!
tip: chia pudding will keep well in the refrigerator for up to 5 days, making this a great option for a make-ahead breakfast or snack on-the-go. Once chia pudding has set, portion individual servings into 2 or 3 smaller jars (add any toppings on the day you plan to enjoy each serving).