Pumpkin Chia Pudding
These chia puddings have yogurt, are easy to assemble and ready in 1 hour. They're also a great overnight breakfast option that can even double as dessert.
Servings 4 servings
Ingredients
- 1 ½ cups Greek yogurt
- 2 tablespoons maple syrup or other sweetener
- 5 tablespoons chia seeds
- 2 ½ cups pumpkin puree cold or at room temperature
- 3 tablespoons brown sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon or to taste
- ¼ cup chopped walnuts or pecans
Instructions
- In a medium bowl stir 1 ½ cups Greek yogurt, 2 tablespoons maple syrup and 5 tablespoons chia seeds until combined.
- Place 2 ½ cups pumpkin puree in a bowl and add 3 tablespoons brown sugar, ½ teaspoon vanilla extract and ½ teaspoon ground cinnamon. Stir to combine well. For a smoother preparation, blend with an immersion blender. Set aside ⅓ cup of the pumpkin puree.
- Mix half of the chia yogurt mixture with the pumpkin puree. Stir until the ingredients are combined. Divide among 4 glasses or jars.
- Top with the remaining yogurt chia mixture, dividing equally.
- Finish with the pumpkin puree as the last layer.
- Cover the glasses and refrigerate until the chia seeds are plumped and hydrated, about 1 hour. You can also chill them overnight.
- Sprinkle with ¼ cup chopped walnuts or pecans and cinnamon before serving the next day.
Notes
Sweetness: if you like sweeter desserts, use honey instead of maple syrup or add more sugar to the pumpkin puree.
Pumpkin butter: you can substitute it for the pumpkin mixture.
Flavorings: use pumpkin pie spice instead of just cinnamon for a stronger flavor. Add a small amount of orange zest.
Overnight chilling: pop the closed jars or covered glasses in the fridge and leave them until the next morning.
