Silky, sweet, and lightly spiced, this fall-inspired twist on chia pudding could easily become your new favorite breakfast or take-to-work snack. Whip it up in five minutes, or prepare the recipe ahead of time for a breakfast that’s ready to eat as soon as you wake up.
Chia seeds can soak up to 9 to 12 times their volume in liquid, which means that the longer you leave the seeds to gel, the thicker the pudding will be. If you prefer a thinner consistency, feel free to add a little bit more almond milk.
- 1/4 cup chia seeds
- 1 serving Vanilla Vega® Essentials
- 3/4 cup unsweetened pumpkin purée
- 1/2 cup Silk® Original Unsweetened Almondmilk
- 1 cup cold chai tea
- 1 tsp vanilla extract
- 1/2 tsp each pumpkin pie spice and cinnamon
- Optional: 1 to 2 Tbsp maple syrup
In a large bowl, stir together all ingredients except for the maple syrup. Leave them to sit at room temperature or in the fridge for at least 15 minutes.
Give the pudding a good stir, then do a taste test. If you prefer a sweeter chia pudding, add maple syrup to taste and stir again.
Divide the pudding out into two servings, garnishing with diced apples and a sprinkle of cinnamon.