PUMPKIN CHIA PUDDING

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You’re going to love this Pumpkin Spice Chia Pudding! The easy and yummy recipe is perfect for breakfast or a snack. Plus, it’s dairy-free, gluten-free, vegan and paleo and only takes 5 minutes to make (plus 30 minutes in the refrigerator).

This recipe makes 6 servings. It is great to make ahead and use throughout the week. It will keep in the refrigerator in a tightly-sealed container for up to 5 days.

Ingredients

  • 1 cup full-fat coconut milk

  • ½ cup water

  • ½ cup pumpkin puree

  • 1/2 teaspoon vanilla extract

  • 2 tablespoons maple syrup, molasses. (not processed)

  • ¼ teaspoon pumpkin pie spice

  • 1/3 cup whole chia seeds

Instructions

  1. Combine and whisk together the coconut milk, water, puree, vanilla extract, and maple syrup or molasses in a medium bowl. Add the pumpkin pie spice and chia seeds to the bowl and whisk until thoroughly combined.

  2. Wait a few minutes and then whisk again to make sure that the chia seeds don’t clump together.

  3. Refrigerate for at least 30 minutes before serving.

  4. Enjoy!

Adapted from: Clean Eating Kitchen

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