Hands down my most favorite chia pudding recipe ever.
Big words, I know.
But it’s so CREAMY, I just can’t get over it!
Generally I’m not one to sit down and eat a dish of chia pudding. I LOVE chia seeds. L O V E. But I typically sprinkle them onto other foods or make them into chia eggs for baked goods. Plus every time I try to feed Mr. So Much Yum chia pudding he responds with, “the texture isn’t my favorite.” But what does he know.
However, this chia pudding rocks. Not like I’m biased or anything. But for real, I could (and did) sit down and eat a dish of THIS chia pudding and love every single bite! The taste test was a glorious surprise and I didn’t want to stop eating!
The texture + the flavor of pumpkin pie goodness = AUTUMN MAGIC
While we’re on it, let’s talk more about that pumpkin pie goodness, shall we? This pudding has a mild pumpkin spice flavor (I usually use Trader Joe’s brand – stock up now while it’s in season!) and a touch of sweetness from pure maple syrup.
I do my best to not go too crazy with sweeteners in my breakfasts and snacks; I’d rather save that for true desserts (although I could totally get on board with this chia pudding for dessert). So this recipe calls for only one teaspoon of maple syrup and I think it completely does the job. That, plus a little natural sugar from the pumpkin puree, gives this pudding just the right amount of non-overpowering sweet!
When it comes to pumpkin pie spice, I try not to be too heavy-handed with that ingredient either. Most blends have some strong spices in them, and there is definitely a threshold of WHOA too much pumpkin pie spice! Been there, done that. Had to quickly wash my mouth out with water. Ha.
This chia pudding would be great as an on-the-go breakfast (or an at-home breakfast!), a pre- or post-workout snack, or an any time snack! Be sure to add your favorite toppings for a little extra pizzazz. A sprinkle of granola and a dollop (or inside-the-jar drizzle) of non-dairy yogurt are two of my favorites!
Another thing that’s my favorite? Hearing about when you make my recipes! I LOVE seeing what you create! So if you try this chia pudding recipe (or any So Much Yum recipe), please leave a comment or tag @somuchyumblog on Instagram so I can check it out!
- 2 Tbsp chia seeds
- ¼ tsp pumpkin pie spice
- ¼ cup canned pumpkin puree
- 1 cup non-dairy milk*
- ½ tsp pure vanilla extract
- 1 tsp pure maple syrup
- ½ Tbsp The Natural Citizen Organic Digest (optional)*
- Add all ingredients to a mixing bowl and whisk vigorously (but carefully) until completely combined.
- Pour into a mason jar or other air-tight container, seal with lid, and refrigerate overnight (or at least 4 hours). If you like, stir partway through the wait time to ensure the chia seeds aren't clumped together.
- Once ready to eat, add your favorite toppings and enjoy!
*The Natural Citizen Organic Digest is optional, but highly recommended! It adds extra richness and creaminess.