It’s fall y’all! Sweater weather and cozy socks are back, and it’s time to pumpkin everything! Our Pumpkin Pie Chia Pudding is a healthy Autumn breakfast (or anytime snack – who are we kidding?). A Thanksgiving pumpkin pie in a jar? We got you!
Recipe
Pumpkin Pie Chia Pudding
Yield: 2 jars
Ingredients
- 1/4 cup chia seeds
- 1/2 cup coconut milk (full-fat from a can)*
- 1/2 cup almond milk
- 1/4 cup pumpkin puree
- 2 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
Toppings:
- Coconut yogurt, or whipped coconut cream
- Hippie Snacks Grain Free Vanilla Almond Granola
- Cinnamon
*Full-fat coconut milk in a can tends to separate. To combine both cream and coconut water, pour into a blender and blend before adding it into your chia mixture.
Method
- Mix all the chia pudding ingredients together in a medium-sized bowl for 1-2 minutes until everything is well combined.
- Cover and place in the fridge to firm up for at least two hours, or overnight.
- Once firm, remove from the fridge and mix again. If needed, add more almond milk to soften. Once the consistency is to your liking, spoon into individual jars and top with coconut yogurt, Hippie Snacks Granola, and cinnamon. Enjoy!
About the author
Michelle Garland is a Certified Nutritional Practitioner who graduated with First Class Honours from the Institute of Holistic Nutrition in Vancouver, BC. She also holds a Raw Food Chef Certification from Vancouver’s Raw Foundation, Culinary Arts and Nutrition Institute. Her commitment to help others manifest change comes from her own personal transformation in life. A shift that awakened her to the healing force of natural foods and conscious living. What started as a passion has transformed into an ever-evolving life journey and professional career.
