So truth time; I used to not like chia pudding. Chia seeds in general just weird me out- they’re slimy and gummy and got horribly stuck in your teeth in the most embarrassing moments. But I’ve slowly started to introduce them into my diet – through granola recipes and smoothie bowl toppers- and now they’re definitely a staple in my pantry!
From my love of chia grew a love of chia pudding, which is such a great make-ahead breakfast option that keeps me fueled all day. This recipe is the perfect fall breakfast treat, and you can customize your toppings however you please. Also, feel free to enjoy either cold or warm!
Pumpkin Chia Pudding Parfait
- February 22, 2021
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Ingredients
- ¼ cup chia seeds
- ⅓ cup pumpkin spice nondairy creamer
- ⅓ cup almond milk
- ½ cup pumpkin puree
- 1 tbsp non-dairy vanilla yogurt
- 1 tsp pumpkin pie spice
- Chopped pecans
- Maple syrup
Directions
- Step 1
- In a bowl or jar, mix together chia seeds, pumpkin spice nondairy creamer, and almond milk. Leave to set in the fridge for at least an hour or overnight.
- Step 2
- In a separate bowl, mix together pumpkin puree with the yogurt and pumpkin pie spice. Layer the chia pudding and pumpkin mixture in a cup, top with chopped pecans, a maple syrup drizzle, and an extra sprinkling of pumpkin pie spice!
I’d love to hear if you’ve tried this recipe, any swaps or switches you’ve made, and how it turned out; let me know your thoughts in the comments down below!
