The grab and go power breakfast that tastes like pumpkin spice tapioca pudding! Thanks to the amazing chia seeds that expand and thicken up the pumpkin almond milk mixture into a creamy breakfast pudding. These awesome little seeds are also a super food high in fiber, high in protein, and high in omega 3 fatty acids, just to name a few. The chia pumpkin is perfected when alternated with layers of almond or coconut milk yogurt and sprinkled with tart chewy dried cranberries and crunchy pumpkin seeds. Looking to shake up yogurt for a no fuss light and healthy grab-and-go breakfast that only takes 5 minutes to prep? This seasonal fall flavored chia breakfast pudding delivers in all its creamy, crunchy, chewy, pumpkin-y glory!
To make all you do is mix pureed pumpkin with almond or coconut milk, maple syrup, and spices. Then add chia seeds, stir and refrigerate for a couple hours or throw together before bed and leave to sit and thicken overnight. The chia seed will expand and thicken the liquid into a pudding like consistency. When ready, layer with almond or coconut yogurt, dried cranberries, and pepita seeds and dig in!
Servings: 4 people
Prep time: 5 minutes
Total time: 5 minutes
- 2 cups almond or other plant based milk
- 3 TBS pumpkin puree
- 1-2 TBS maple syrup depending how sweet you’d like it
- 1 tsp pumpkin pie spice
- (Or mix of ginger, cinnamon, and nutmeg)
- 5 Tbs chia seeds
- 1 cup almond or coconut milk yogurt for layering parfaits
- 1 cup dried cranberries
- 1/2 cup pepita (green pumpkin seeds)
Combine all ingredients except for cranberries and pepitas in a container and mix well. Let sit a couple hours or overnight until the chia seeds have bloomed and thickened the milk into a yogurt consistency. Alternate layers of chia pudding and almond or coconut milk yogurt and sprinkle dried cranberries and pepitas in between the layers. Serve or pack in a container for a healthy grab and go breakfast.
Enjoy this recipe or have questions? Feel free to leave a comment!
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