If there is something in my house that I can eat while standing at the kitchen counter, I can guarantee I’ll try my best to eat enough to make it a meal. I speak specifically of hummus and crackers, hummus and pretzels, hummus and a hastily chopped vegetable, hummus and a spoon – it’s almost a problem. No… it’s clearly sounding like a problem.
I’ve even been known to have a hummus dinner WHILE my actual dinner cooks on the stove. Good grief. Patience when hungry was never my strong suit.
Suffice it to say, I need other ready to eat items in my refrigerator so I eat something other than hummus for every single meal. You know… just tricking myself into eating decently – isn’t that adulthood?
Ok we’ve got this. Let’s make this chia seed pudding. It’s been in my morning routine the past few weeks and so far… well, I’ve eaten less hummus, amen.
Chia seed pudding base sets in the refrigerator overnight, during which the chia seeds will absorb the liquid they’re in (in my case, almond milk) and form a thick pudding. I like to add a sweet flavor base to the pudding and lately it’s been pureed pumpkin and spice. Any kind of fruit compote or jam would also be lovely!
The pudding is layered with fresh berries, the bottom crumbles of a bag of granola (I think it’s the best part), sunflower seeds, and hemp seeds. Whatever you have / whatever you like is exactly perfect.
Photos with Jon Melendez.Print
Spiced Pumpkin and Chia Seed Breakfast Pudding
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
For the Chia Pudding:
- 1 1/2 cups dairy-free milk (I used almond milk but light coconut milk would make it even creamier)
- 1/2 cup chia seeds
- 2 tablespoons maple syrup
- pinch of sea salt
- dash of vanilla extract
For the Pumpkin Layer:
- 1 cup pumpkin puree (canned is totally fine)
- 4 tablespoons maple syrup
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- pinch of sea salt
- fresh fruit
- sunflower seeds
- hemp seeds
- In a big jar or bowl, stir together milk, chia seeds, maple syrup, salt, and vanilla. Cover and allow to rest in the refrigerator overnight, until the mixture thickens.
- In a small saucepan heat together pumpkin puree, maple syrup, spices, and salt. Stir until the mixture is just steaming and fragrant. Remove from heat and allow to cool.
- When the chia has thickened and the puree has cooled, assemble the pudding cups. Divide the puree into the bottom of four glasses and smooth into an even layer. Divide the pudding on top of the puree. Cover each pudding glass and store in the refrigerator for up to 5 days.
- Just before serving top with fruit, granola, seeds – whatever you’d like. Enjoy!
- Serving Size: 4
Love, love, LOVE everything you create! This was our first time trying our hand at chia pudding and turned into a paste overnight instead of pudding :(… probably user error :). Any ideas how we could tweak this recipe? Think we could use a 1/4 cup chia seeds instead of 1/2 a cup? Or amp up the milk amount instead? Thank you for all you do!!
If you find that the pudding is too thick the next morning, just stir in some additional milk in the morning and that should thin it out!
great idea for a different kind of breakfast at least for me, thank you, much appreciated!
Paige Cassandra Flamm
Okay, this looks amazing! I need it in my life asap!
I’m glad I’m not the only one…….love “your hummus dinner”