Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding

When it comes to breakfast, I feel like I’m always lacking inspiration. I get bored of my breakfast meal pretty quickly but I always end up preparing the same thing anyway. Lately I’ve been eating fried eggs with a side of fruits like grapefruit or a salad (I know, I’m weird). I’m getting sick of it! Eggs for breakfast once or twice a week is a thing, every single day is another one. It had to stop. The thing is, I don’t really have the patience to cook in the morning. When I wake up all I want to do is eat. Like, immediately. Some people need a cup of coffee. I need my breakfast. I’m always starving, no matter what and how much I had for dinner the day before. So cooking a real meal that would take more than 10 minutes to prepare, from start to finish, won’t be considered. Oh and to complicate things I don’t eat cereals (or grains for that matter) so the traditional breakfast food is out of the list too. Complicated girl you say? Not at all 😉

Pumpkin Pie Chia Pudding

The best solution for me remains to prepare my breakfast ahead. I am the happiest girl on earth when I have this sitting in my fridge. But it doesn’t happen every day – though I would love to! This is when this chia pudding comes in handy. It’s perfect for busy people who still want to eat a filling, healthy breakfast. Never heard of chia seeds? Chia is a super food. It is loaded with omega-3 fatty acids, fiber, minerals and antioxidants. It’s also very filling, which in my book is a must for breakfast. To prepare this chia pudding all you need to do is put all the ingredients in a jar, give it a good shake and let it rest overnight in the fridge. In the morning, you will wake up to a delicious pumpkin pie-like pudding. Easy peasy!

Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding


Course Breakfast
Cuisine American
Prep Time 5 minutes
Resting time 8 hours
Total Time 8 hours 5 minutes
Servings 1 people
Calories 162 kcal

Ingredients

  • 1/2 cup milk cow's milk, almond, coconut... your favorite!
  • 1 tbsp pumpkin puree
  • 1 tsp honey
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • a pinch of ground cloves
  • 1 tbsp chia seeds white or black

Instructions

  1. Combine all the ingredients in a small mason jar.
  2. Put the lid on and give it a good shake to combine all the ingredients.
  3. Let it rest for about 1 hour, shake again and let it rest in the refrigerator overnight. Eat by the spoonful when you wake up in the morning 🙂

Recipe Notes

  • It will keep one to two days in the fridge.
Nutrition Facts
Pumpkin Pie Chia Pudding
Amount Per Serving (1 jar)
Calories 162 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 12mg4%
Sodium 55mg2%
Potassium 209mg6%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 12g13%
Protein 6g12%
Vitamin A 2530IU51%
Calcium 214mg21%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Follow Not Enough Cinnamon on Instagram and show me what you've been making from the blog!
Tag me @NECinnamon and use the hashtag #NotEnoughCinnamon

posted in
Breakfast / Brunch Dairy Free Gluten free Low carb Paleo Paleo/Primal Primal Recipes Under 300 cal Vegan Vegetarian
7 Comments
  1. I love chia seeds. I always feel like I’m doing my body good when I eat them! I’ve never tried a chia pudding before though… I think I need to change that! I love the idea of the spices, I’ve got a few cans of pumpkin puree at home so I might just give this a go! x

    1. Hi Emma! It’s because I used full fat coconut milk, which is pretty high in calories and good fats. If you prefer to use light coconut milk or skim cow milk, it will also work just fine and the calories will be lower.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating