Classic chia pudding gets an autumn shake-up with this tasty breakfast recipe that’s packed with nutrients and fiber! Chia pudding is a regular breakfast item in our house, and is a great alternative to eggs.
Free from peanuts, nuts, dairy, egg, soy, wheat, fish, shellfish
1/4 cup chia seeds
1 tbsp. maple syrup
1/4 tsp cinnamon
a small pinch each of ground cardamom and ground clove
2 tbsp. pure pumpkin puree
1 1/2 cups coconut milk (drinkable coconut milk, such as Coconut Dream)
Mix the chia seeds, maple syrup, cinnamon, cardamom, and clove in a mixing bowl until well combined. Add the pumpkin puree and mix well. Whisk in the coconut milk until smooth. Let sit for an hour on the counter, stirring every 15 minutes or so. It will grow in size as the seeds swell up, and the texture should resemble that shown in the photo. Cover and refrigerate overnight or until ready to eat.