Pumpkin Spice Chia Seed Pudding
Infusing your chia pudding with real pumpkin and spices levels it up several notches! Enjoy this beauty during the fall and winter!
Servings: 3 to 4 people
Ingredients
- 1.5 cups unsweetened almond milk or full-fat canned coconut milk
- 3/4 cup pumpkin puree I used canned
- 1/4 cup pure maple syrup to taste
- 1/4 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 1 pinch ground cloves
- 1/3 cup chia seeds
Maple-Toasted Walnuts & Pumpkin Seeds
- 2 teaspoons olive oil or coconut oil
- 1/3 cup raw walnuts chopped
- 2 tablespoons pumpkin seeds
- 2 teaspoons pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1 pinch sea salt
Instructions
- Add everything but the chia seeds to a blender and blend until combined. Pour this mixture into a large jar. Add the chia seeds, secure the lid on the jar and shake very well. Refrigerate overnight, stirring occasionally if possible.
- Serve pumpkin spice chia seed pudding with maple-toasted walnuts and pumpkin seeds and fresh figs.
Make the Maple-Toasted Walnuts
- Heat the oil in a small skilled over medium-high. Add the remaining ingredients and stir well. Cook, stirring occasionally, until nuts and seeds have absorbed all of the liquid and appear sticky, about 5 minutes.
Notes
You can replace all of the spices with 1.5 teaspoons pumpkin spice blend
Nutrition
Serving: 1grams