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 hrs
Total Time 2 hours hrs
- 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
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
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Soy-free, Vegan