Looking for a way to (literally) spice up your breakfast or snack game? Enter this Pumpkin Oat Chia Seed Pudding! It is SO satisfying, filled with tons of vitamins and nutrients and will satisfy your fall-flavored sweet tooth.
My favorite trick for chia seed pudding is to blend it. Blending it makes it way easier to mix together more dense ingredients (like pumpkin and dates), while also creating a smoother consistency and texture. It also requires less time in the fridge – and who wouldn’t want that?
The real not-so-secret ingredient, however, is this Silk Oat Yeah Oatmilk. Oatmilk has a naturally more sweet flavor than other dairy alternatives, andthis one is free from dairy, nuts, soy, carrageenan, cholesterol, artificial colors and flavors. Plus, it’s vegan!
The recipe I’m sharing below is several servings that can be stored in one mason jar or separated into a few. I love batch prepping this to enjoy throughout the week because it’s so easy and so delicious!
This post is sponsored by Silk. All thoughts and opinions are my own.
| Servings |
4
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- 1 1/2 cup Plain Silk Oat Yeah Oatmilk
- 1/4 cup chia seeds
- dash to your liking cinnamon
- dash to your liking pumpkin pie spice
- 1 scoop collagen optional for added protein benefits
- 2 pitted and soaked dates to sweeten
- handful pumpkin seeds for topping
- handful coconut flakes for topping
Ingredients
|
|
- Place all ingredients in a blender (bowl if preferred) and mix thoroughly
- Place combination into mason jar or several mason jars to enjoy pre-portioned throughout the week.
- Let sit in the refrigerator for a couple of hours to completely thicken into pudding consistency
- Top with pumpkin seeds, coconut flakes, extra cinnamon and any desired topping of choice!
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