Pumpkin Chia Seed Pudding with Maple Pecans & Pumpkin Seeds
An easy breakfast option for busy mornings.
I made you breakfast…or a snack. It all depends on what kind of mood you’re in. This pumpkin chia seed pudding with maple pecans & pumpkin seeds can be enjoyed any way you like.
It’s creamy, naturally sweetened with pure maple syrup, and topped with toasted pecans and roasted pumpkin seeds that have been glazed with maple syrup.
Come to think of it, I’ll enjoy this pudding for both breakfast and a snack. Problem solved.
The base of this pudding is a mixture of almond milk (coconut milk will also work), plain Greek yogurt, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and, of course, chia seeds. If you’ve never made chia seed pudding, you’re missing out. This pudding comes together easily in one bowl with a few good turns of the whisk. No cooking, tempering eggs, or whisking until your arm is about to fall off.
Are you sold?
After you mix everything together, cover the bowl or transfer the mixture to individual airtight containers and place in the refrigerator to chill. The chilling process takes about 4 hours. I like to divide my pudding between a few small mason jars for an easy on-the-go breakfast option. In the morning, all you have to do is grab your chilled pudding from the fridge and top it with the maple-glazed pecans and pumpkin seeds. Oh, and don’t forget to grab a spoon.
Did you know that chia seeds are full of health benefits? They’re what I like to call a Super Seed. They’re packed full of fiber–5 grams in just 1 tablespoon. It’s the fiber that causes them to plump and swell when combined with liquid, which is why they’re the perfect addition to healthy pudding recipes. Chia seeds are also rich in omega-3 fatty acids and contain protein, calcium, antioxidants, and minerals.
Now that chia seeds are popular, you can find them at any grocery or natural food store.
Grab a spoon and start shoveling.