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Pumpkin Pie Chia Pudding: Styled Nutrition

For those of us in Canada, it is already Thanksgiving weekend! Wow, it really seemed to sneak up this year, didn’t it? For our friends in the U.S., it may not be Thanksgiving yet, but it sure is pumpkin season! The pumpkin everything craze definitely isn’t a bad thing when you can have breakfast that basically tastes like dessert and sneaks in a serving of veggies! Anything pumpkin-flavored should contain real pumpkin and pumpkin pie spices if you ask me! This recipe is sweetened only with the natural sweetness of the banana and pumpkin puree. If it’s not quite sweet enough, you can add a little maple syrup.
Chia pudding utilizes the magical thickening power of chia seeds, which are also nutritional powerhouses, containing omega-3 fatty acids, calcium, fibre, protein, and antioxidants! The beauty of this recipe is that it can be prepared the night before, so all you need to do in the morning is take it out of the fridge, add some toppings if desired, and dig in! Preparation is such an important part of healthy eating and breakfasts like this fit very well into a busy lifestyle and could even be taken to go if needed.
Infuse a little Thanksgiving into your morning routine with this delicious pumpkin pie chia pudding and take some time this weekend to be grateful for food that is delicious and nutritious!
Pumpkin Pie Chia Pudding
Serves 1
-1/2 cup pumpkin puree (not pumpkin pie filling)
-3/4 cup almond milk or milk of your choice
-3 tbsp chia seeds
-1 tsp ground cinnamon
-1/4 tsp ground ginger
-Pinch of ground cloves
-1/4 tsp vanilla
-1 banana, chopped
-Optional toppings: chopped pecans, maple syrup
Make the night before or at least a couple hours before consuming.
Combine pumpkin puree, almond milk, chia seeds, cinnamon, ginger, cloves, and vanilla. Pudding will have a tapioca texture due to the chia seeds. If you prefer a smoother texture, simply blend until smooth in a blender. Add chopped bananas.
When ready to eat, top with maple syrup and pecans (optional).

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