Pumpkin Chia Seed Pudding

This is one of my absolute favorite recipes for fall! I especially love chia seed pudding as a snack, or a quick, on-the-go breakfast that’s grain-free and delicious. Chia seeds are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium.

My #protip is to always blend the chia seed pudding. It may just be a personal preference, but I find the texture to be much more appealing when blending, as it creates a thick consistency and the chia seeds don’t form that otherwise, jelly-like texture.

Adding pumpkin and spices takes a classic and gives it a perfectly festive twist. And, I definitely wouldn’t judge if it was enjoyed all year long ;).

Print Recipe

Pumpkin Chia Seed Pudding

The perfectly creamy, nutrient-dense and festive snack or on-the-go breakfast

Servings

3

Ingredients

• 1 1/12 cup unsweetened almond milk (I used vanilla and love Califia Farms)
• 1/4 cup chia seeds
• 2 tbsp almond butter or nut butter of choice
• 1 scoop Tone It Up nutrition vanilla protein
• 1 cup organic pumpkin purée
• 1-2 tbsp pure maple syrup vary amount based on desired sweetness
• dash nutmeg, cinnamon and pumpkin pie spice

Servings 3 Ingredients 1 1/12 cup unsweetened almond milk (I used vanilla and love Califia Farms) 1/4 cup chia seeds 2 tbsp almond butter or nut butter of choice 1 scoop Tone It Up nutrition vanilla protein 1 cup organic pumpkin purée 1-2 tbsp pure maple syrup vary amount based on desired sweetness dash nutmeg, cinnamon and pumpkin pie spice

Instructions

1. Mix all ingredients in a blender to whip together for desired consistency
2. Store into three separate mason jars for servings to enjoy throughout the week
3. Option to top with some sliced nuts, granola, extra nut butter, and even fresh fruit, like figs!

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