A delicious dairy free and gluten free pumpkin spice chia pudding made with real pumpkin puree, pure and natural. An easy healthy breakfast or snack you can make in advance.
A simple chia pudding is one of the fastest things to make, it’s such a handy thing to quickly stir together the night before so you’ve got a great breakfast or snack ready for the next day. Just having one little thing like this prepared sets you up for such a healthy, nourishing meal and I think it motivates you to make healthier choices for the rest of the day, too.
For this recipe, I have upped my chia pudding game – it’s super charged because it’s even got veggies in it! Real, fresh natural pumpkin. Don’t settle for an artificial “pumpkin spice” beverage or other processed junk when you have a craving for this flavour. You can have it wholesome, all natural.
Blend up this little pumpkin spice concoction with the real deal. Enjoy all the other nutritious benefits this pumpkin spice chia pudding brings including protein, omega-3 fatty acids and gut-nurturing fibre.
You can even enjoy this pumpkin spice chia pudding totally sweetener free. Of course, it’s lovely and almost dessert-tasting with a touch of sweetener added, but the combination of pumpkin, coconut, vanilla and cinnamon definitely produces something that’s sweet enough already for brekky in my books. Try it and see how you go!
Pumpkin Spice Chia Pudding
- 1 and 1/2 cups pumpkin peeled and cut into chunks
- 1/2 cup coconut milk (full fat canned coconut milk)
- 1 cup water
- 2 tsp rice malt syrup or other sweetener of choice - OPTIONAL
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 tsp vanilla extract
- 6 tbsp chia seeds
- toppings of choice
- Steam pumpkin until soft (about 10 minutes depending how big it has been cut) and then allow to cool.
- Place pumpkin, coconut milk, water, vanilla, ground spices and rice malt syrup (if using) in a blender or food processor. Blend until smooth.
- Transfer mixture to a bowl or container, and stir through the chia seeds.
- Cover and leave in the fridge to set overnight (or for a few hours at least). The chia seeds will swell up and absorb the liquid, so you will be left with a delicious pudding.
- Serve with toppings of choice. To keep it low sugar, try toppings like full fat unsweetened natural yoghurt or coconut yoghurt, cacao nibs, nuts and/or seeds.
*If you want to make a more rich, creamy pudding you can use more coconut milk instead of a full cup of water e.g. do 3/4 coconut milk + 3/4 cup water, or you could add some other kind of milk instead of water, also e.g. almond milk.