Ingredients
- 6 tablespoons chia seeds (I use white chia seeds)
- 1½ cups plant-based milk (almond, cashew, or oat milk work great)
- ½ cup canned pumpkin puree
- 1 tablespoon maple syrup
- 1 tablespoon almond butter
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract (optional)
- Toppings: coconut whipped cream, chopped pecans, granola
Instructions
Step 1: Mix all your ingredients together in a large bowl. I like to whisk everything really well to make sure the pumpkin and almond butter blend smoothly with the milk.
Step 2: Let the mixture sit for 5 minutes, then give it another good stir. This helps break up any chia seed clumps that might form.
Step 3: Divide the mixture between three small jars or containers. Cover them and pop them in the fridge.
Step 4: Chill for at least 3 hours, but overnight works best. The chia seeds need time to absorb the liquid and create that pudding-like texture.
Step 5: When you’re ready to eat, add your favorite toppings and enjoy!
Notes
Make sure to stir the mixture well after the first 5 minutes – this prevents clumpy chia seeds. If your pudding seems too thick the next day, just stir in a splash more milk. Too thin? Add a few more chia seeds and let it sit for another hour.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-cook (refrigerated)
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg