Ingredients
Scale
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
For Topping:
- fresh fruit
- granola
- sunflower seeds
- hemp seeds
Instructions
- 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!
Nutrition
- Serving Size: 4