We love the versatility (and health benefits!) of chia pudding. It makes a great breakfast or snack and is super easy to make. This Pumpkin Spice Pudding is our fall version, featuring warm coconut milk, pumpkin spice, and crisp apples if you like a little tart crunch! The best part? This tasty treat is an anti-inflammatory diet recipe that your body (and your taste buds) will thank you for.
Chia seeds are loaded with protein, fiber, and antioxidants. This superfood makes it a Fully Functional® super snack!
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Ingredients
- 1 cup unsweetened non-dairy milk or full fat coconut milk
- 1/4 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (can sub cinnamon and nutmeg)
- 1 tablespoon maple syrup or stevia to taste
- 1/4 cup chia seeds
- 2 tablespoons unsweetened coconut flakes
Instructions
- Add milk and pumpkin puree to a saucepan, and place it over medium/low heat.
- Add vanilla extract, pumpkin pie spice, and sweetener. Mix thoroughly for about 3 minutes until warm, but not boiling.
- In a separate cereal bowl, add your chia seeds. When the milk and pumpkin mixture is warm, add it to the chia seeds.
- Mix for 2 to 3 minutes until the chia seeds have absorbed the excess liquid. Add optional add ins, such as chopped green apple.
- Top with coconut flakes.
- Enjoy!
Keywords: anti-Inflammatory recipes, pumpkin chia pudding, pumpkin spice, pumpkin spice chia pudding, pumpkin spice pudding
