This chia pudding recipe reminds me of a grain-free alternative to overnight oats. All you have to do is stir a few ingredients together, then place the jars in the fridge overnight. It’s a light meal or snack that you can grab straight from the fridge the next day. If you’re interested in the potential health benefits of chia seeds, the Mayo Clinic notes that they are high in fiber and omega-3 fatty acids. Paired with pumpkin, which is loaded with beta-carotene, this chia pudding is a nutrient-rich treat!
Ingredients You’ll Need
You can use white or black chia seeds in this recipe; the flavor won’t change either way. Use non-dairy milk, like unsweetened almond milk or coconut milk, to keep this recipe vegan, or choose any other milk you like. It’s also naturally gluten-free! I use pumpkin pie spice for convenience, but you can use ground cinnamon along with a pinch of ground ginger, nutmeg, and cloves, to make your own pumpkin spice blend. Feel free to add any other extras you love, such as a splash of vanilla extract, or a tablespoon of your favorite nut butter for added creaminess.
How to Make Pumpkin Chia Pudding
In a large bowl or measuring cup, combine the milk, pumpkin puree, maple syrup, and pumpkin pie spice. This will make the flavorful liquid base for your chia pudding. Add the chia seeds to the bowl of liquid and whisk well. Using a whisk to mix in the chia seeds, rather than a spoon, will prevent clumping. Pour the chia mixture evenly into two glass jars with lids, so you’ll have two individual servings later. The jars need to be at least 8 ounces in size, but 12 ounces is even better if you’d like room for toppings. Store the jars in the fridge for at least 30 minutes, but ideally overnight, to allow the pudding to thicken and develop a gel-like consistency. When you’re ready to eat, grab a jar from the fridge and remove the lid. Add your favorite toppings, like chopped walnuts, pomegranate seeds, sliced banana, or yogurt. You can even add whipped cream if you want this to taste like dessert. Pro Tip: You can freeze chia pudding if you’d like to make even more servings in advance. Chia pudding can be frozen for up to 3 months in an airtight container, and when you’re ready to serve it, just be sure to thaw it in the fridge overnight. It should be ready to eat the next day. Looking for more pumpkin recipes? Try my Healthy Pumpkin Bars, Pumpkin Oatmeal, or Pumpkin Smoothie for more easy ideas. If you try this pumpkin chia seed pudding, please leave a comment and star rating below letting me know how you like it.
