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Pumpkin Pie Chia Pudding

A perfect "best of both worlds" breakfast when in the transitory time between summer and fall. Plant-based satiation with a healthy dose of protein, fiber, and healthy fat. Top with Gratisfied Granola Clusters and any other toppings of choice. Grain-free and vegan.
Prep Time 2 hours
Total Time 2 hours
Course Breakfast
Servings 2 servings

Ingredients
  

  • 1 cup dairy-free milk of choice I used Malk Oat Milk
  • 1/2 cup pure pumpkin puree not pumpkin pie mix
  • 1/4 cup chia seeds
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon maple syrup optional; omit for lower sugar
  • Gratisfied Pumpkin Spice Granola Clusters for topping; see note

Instructions
 

  • In a small bowl, combine the dairy-free milk, pure pumpkin, and chia seeds. Whisk vigorously until blended. Add the pumpkin pie spice and maple syrup (if using) and whisk again.
  • Stir frequently for 5-10 minutes to prevent the chia seeds from clumping. Transfer the bowl to the fridge, and allow the mixture to set, at least 2 hours or ideally overnight.
  • Divide the chia pudding into two bowls, top with Granola Clusters and serve

Notes

Gratisfied Pumpkin Spice Granola Clusters
Chia pudding can be made up to 5 days in advance. Store in the fridge in an airtight container
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Soy-free, Vegan