Pumpkin Chia Pudding
This Pumpkin Chia Pudding is vegan and gluten free. It's super creamy and rich, full of pumpkin and cinnamon flavors with a hint of almond butter. The perfect fall breakfast.
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Ingredients
- 1 cup almond milk (or other non-dairy milk)
- ¼ cup pumpkin puree (not pie filling)
- ½ tablespoon pure maple syrup
- 1 tablespoon almond butter
- ½ teaspoon cinnamon (or pumpkin pie spice)
- 3 tablespoons chia seeds
toppings:
- chopped pecans
- non-dairy yogurt
- extra cinnamon
- fruit
Instructions
- In a large bowl add the almond milk, pumpkin puree, almond butter, maple syrup and cinnamon and use a whisk to whisk it all together.
- Add the chia seeds and whisk again.
- Let sit for at least 30 minutes, or until thickened, can place in the fridge overnight. Serve with toppings, store in the fridge up to 3 days.
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Nutrition
Calories: 364kcal | Carbohydrates: 32g | Protein: 11g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Sodium: 341mg | Potassium: 425mg | Fiber: 17g | Sugar: 9g | Vitamin A: 9693IU | Vitamin C: 3mg | Calcium: 628mg | Iron: 4mg
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