If you don't have time in the morning to prepare a healthy breakfast, make this pumpkin chia pudding in 5 minutes the night before. Plus if you are a pumpkin lover like me, you are going to love this recipe!
Full of vitamins, fiber and omega 3, it is an excellent option for breakfast or even a dessert. You only need a little bit of maple syrup because the pumpkin and cinnamon are naturally sweet.
Let's add an espresso shot and boost your morning with a Pumpkin Latte Chia Puding.
1 1/2 tsp homemade pumpkin spice mix (find the recipe in my cookbook)
1/2 tsp vanilla powder or 1 tsp vanilla extract
Espresso coffee (optional)
Almond milk (to taste)
Coconut cream (to taste)
Toasted pumpkin seeds (optional)
Place the almond milk, pumpkin puree, spices, and vanilla in a jar or bowl. Stir well.
Add the chia seeds and stir for about five minutes. This will prevent stuck seed balls from forming. Just stir until the seeds start to swell.
Refrigerate your pudding overnight.
In the morning, if you think it is too thick, add a splash of almond milk or a shot of espresso, a little maple syrup, a tablespoon of coconut cream on top, ground cinnamon and some toasted pumpkin seeds.
Remember that you can make your almond milk, coconut milk and coconut cream at home very quickly and easily. Find the recipes in my cookbook. And if you buy a can of coconut cream, check carefully that it does not contain guar gum.