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Pumpkin Spice Overnight Chia Pudding

Pumpkin Spice Overnight Chia Pudding

Breakfast
Prep Time
15min
Cook Time
0min
Servings
2
Calories
385
Chef's Note

For the creamiest texture, use a blender to combine all wet ingredients before adding the chia seeds. This creates a smoother base and helps prevent clumping. You can also prepare a larger batch of the dry spice mixture to have on hand for future puddings or other pumpkin recipes.

Tags
breakfast
vegetarian
make-ahead
pumpkin
chia
fall
high-fiber
dairy
gluten-free
healthy
Ingredients

  • 1/3 cup chia seeds

  • 1/2 cup pumpkin puree (not pie filling)

  • 1 cup unsweetened almond milk

  • 1/4 cup Greek yogurt

  • 2 tablespoons maple syrup

  • 1/2 teaspoon vanilla extract

  • 1 teaspoon pumpkin pie spice

  • 1/2 teaspoon cinnamon

  • 1/8 teaspoon salt

  • 2 tablespoons pepitas (pumpkin seeds)

  • 2 tablespoons pecans, chopped

  • 2 tablespoons dried cranberries

  • 1/2 cup fresh berries

  • 1 tablespoon honey or maple syrup for drizzling

Instructions
  • 1

    In a medium bowl, whisk together 1/2 cup pumpkin puree, 1 cup almond milk, 1/4 cup Greek yogurt, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt until well combined.

  • 2

    Add 1/3 cup chia seeds to the mixture and whisk thoroughly to ensure no clumps form.

  • 3

    Let the mixture sit for 5 minutes, then whisk again to break up any clumps that may have formed.

  • 4

    Divide the mixture evenly between two mason jars or airtight containers.

  • 5

    Cover and refrigerate overnight or for at least 6 hours to allow the chia seeds to absorb the liquid and create a pudding-like consistency.

  • 6

    Toast 2 tablespoons of pepitas and 2 tablespoons of chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned. Set aside to cool.

  • 7

    When ready to serve, stir the pudding and check the consistency. If it's too thick, add a splash of almond milk; if too thin, add a few more chia seeds and let sit for 15 minutes.

  • 8

    Top each serving with the toasted pepitas, pecans, 2 tablespoons of dried cranberries, and 1/2 cup of fresh berries.

  • 9

    Drizzle 1 tablespoon of honey or maple syrup over the top for added sweetness if desired.

  • 10

    Enjoy immediately or cover and refrigerate for up to 3 days.

Nutrition Information (per serving)
385
Calories
12g
Protein
42g
Carbs
22g
Fat
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