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Pumpkin Chia Seed Pudding Bowls are the perfect fall breakfast! Loaded with fiber, a hint of maple syrup, and all that delicious pumpkin pie spice flavor. I top mine with homemade pumpkin granola, fresh bananas, and a scoop of almond butter!
Who doesn’t love pumpkin spice in the fall?
If you’ve got a sweet tooth for breakfast, I have the perfect fall treat for you!
It starts with some pumpkin puree – use fresh homemade or canned, add in some milk, maple syrup, pumpkin spice and a few tablespoons of chia seeds. Let them sit overnight and what you have is dessert for breakfast.
It’s a hug in a bowl, a cozy blanket for your insides. And each serving of my chia pudding has a whopping 10 grams of fiber and it matches that in protein too. Which, I’d say is a great way to start the morning.
I first had this delicious pumpkin chia seed pudding in Bar Harbor. We went for a quick trip, and because we were itching to get into Acadia early, we picked up breakfast from a health food restaurant before our hike. Needless to say, the last thing I wanted was pancakes and eggs before hiking Acadia. Chia seed pudding was the healthy yet tasty breakfast my body craved.
The best part is, you can make this pumpkin chia pudding vegan-friendly by swapping the whole milk for almond milk or even coconut and leave off the bee pollen entirely.
It also happens to be naturally gluten-free so it’s great to serve for holiday brunches in small jars topped with the toppings.
Ingredients for Pumpkin Chia Seed Pudding
- Milk: I use whole milk for this recipe because that’s typically what we have on hand, but the restaurant that inspired this dish actually used coconut milk (or low fat coconut cream.)Any non-dairy milk or even 2% milk will also work for this recipe.
- Pumpkin Puree: I used canned pumpkin puree for this. But you can also use homemade pumpkin puree. Just steer clear of pumpkin pie filling, that will make our pudding overly sweet. Pumpkins are a naturally good source of Vitamin C, E, and A.
- Maple Syrup: Is my sweetener of choice because it pairs beautifully with the pumpkin. Feel free to swap this for agave if you’d like.
- Chia Seeds: I get my chia seeds from Costco so they are a mix of white chia seeds and black. But you can use one or the other. Chia seeds absorb the liquid, that they are introduced to. Changing the texture, and turning the seeds into a gel-like consistency when left for an extended period of time. This is exactly how this chia pudding is made.
- Pumpkin Pie Spice: Homemade or store-bought, whatever you like!
- Vanilla Extract: Just a splash to help give this plenty of pumpkin pie flavor.
- Pinch of Salt: that pinch of sodium helps balance the sweetness of the pudding.
- Toppings: I like to top my bowls with the same stuff that you see in the picture! I’ve got homemade pumpkin spice granola, a scoop of almond butter, sliced banana, and a sprinkle of bee pollen. Feel free to play around with this. If you want your bowls sweeter, top with a little squeeze of agave, honey, or maple syrup, a sprinkle of cinnamon, or whipped greek yogurt.
Making Pumpkin Chia Pudding
- Combine the mixture. In a bowl with alid, combine the milk, pumpkin puree, maple syrup, chia seeds, pumpkin pie spice, vanilla, and pinch of kosher salt. Whisk to stir the chia seeds around and keep them from sinking to the bottom.
- Let it chill. Let sit for 5 minutes, then mix again to keep the chia seeds from all are well dispersed. This is a step for both traditional pudding with chia seeds and this one. This just allows the seeds from sinking to the bottom before you put the pudding in the fridge. Taste and adjust with additional maple syrup as desired to sweeten it to your preference. Then cover and pop the airtight container in the refrigerator for at least 8 hours so the chia seeds hydrate.
- Serve with the toppings. When you’re ready to eat, place the pudding in a bowl, top with sliced banana, pumpkin spice granola, almond butter and sprinkle with bee pollen if desired. Enjoy!
Other pumpkin recipes to try:
- Starbucks Pumpkin Loaf
- Cold Brew with Pumpkin Cold Foam
- Harvest Pumpkin Leek Soup
- Pumpkin Snickerdoodle Muffins
- Pumpkin French Toast Casserole (topped with Pecan!)
Pumpkin Chia Seed Pudding Bowls
Ingredients
Chia Pudding:
- 1½ cups milk whole, almond milk, coconut etc.
- ½ cup canned pumpkin puree
- 2-3 tablespoon maple syrup
- 6 tablespoons chia seeds
- 1½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Toppings:
- Prepared pumpkin spice granola for serving
- Sliced bananas
- Almond butter
- Bee pollen granules
Instructions
- COMBINE: In a medium bowl with a lid, combine the whole milk, pumpkin puree, maple syrup (starting with 2 tbsps), chia seeds, pumpkin pie spice, vanilla and a pinch of kosher salt.
- WHISK AGAIN: Whisk using a small whisk or beat with a fork. Let sit for 5 minutes, and mix again. Then cover with a tight fitting lid and refrigerate at least 8 hours.
- SERVE: When ready to serve, place desired amount of chia pudding in bowls, top with pumpkin spice granola, fresh sliced banana, a scoop or almond butters and sprinkle with bee pollen granules if desired. Enjoy!
Notes
- Leftovers: should be stored in an airtight container for up to 3 days in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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