Pumpkin Chia Seed Pudding
Fall into Autumn and make this delicious Pumpkin Chia Seed Pudding. I've turned your favourite flavours from the classic dessert into a healthy and nutritionally balanced breakfast or snack.
Servings: 2
Calories: 393kcal
Ingredients
- ¼ cup chia seeds
- 1 cup coconut milk beverage
- 1 tablespoon pure maple syrup
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- ¼ teaspoon mixed spice or pumpkin pie spice
- ¼ cup natural yoghurt or coconut yoghurt
To serve
- ½ cup granola of choice
Pumpkin pie filling
- 1/3 cup pumpkin puree
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Add the chia seeds, coconut milk beverage, maple syrup, pumpkin puree, vanilla extract and mixed spice to a large mixing bowl and whisk to combine. Continue whisking until the chia seeds begin to absorb the liquid.
- Add the yoghurt and mixed spice and whisk to combine. Cover and refrigerate for around 2 hours to set.
- Meanwhile, make the pumpkin pie filling. Add the pumpkin puree, maple syrup and vanilla extract to a small bowl and whisk to combine. Refrigerate until ready to serve.
- To serve, add around 1/3 of the pumpkin pie filling to the bottom of two glass jars. Top with the pumpkin chia pudding. Top each chia pudding with another dollop of the pumpkin pie filling and then granola. Serve cold.
Notes
Nutrition facts are an estimate only.
Storage
Store in an airtight container or sealed jar in the fridge for up to 4 days. Add granola right before serving to prevent from going soft.Nutrition
Calories: 393kcal | Carbohydrates: 56g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 34mg | Potassium: 473mg | Fiber: 12g | Sugar: 26g | Vitamin A: 12752IU | Vitamin C: 4mg | Calcium: 292mg | Iron: 4mg