Gray Frame Corner

Pumpkin Spice Chia Pudding

Pumpkin Spice Chia Pudding is a great way to get the powerful antioxidants and super nutrients of chia seeds, as well as anti-inflammatory spices like cinnamon, ginger, and turmeric, into your diet! 

Pumpkin Spice Chia Pudding is a quick and easy dish with only four ingredients, making it an ideal breakfast or snack for hectic back-to-school fall days. 

Chia seeds. There are several colors of chia seeds. Black chia seeds are the most often accessible. You can find organic black chia seeds at Costco!

Almond milk. Almond milk comes in a variety of formats. Use plain, unsweetened almond milk or any other plant-based milk that meets your health and dietary requirements.

Pumpkin puree. Use pure pumpkin puree. This is the organic canned brand I most frequently use. Do not use canned Pumpkin PIE filling, which already contains all of the ingredients needed to make a sweet pumpkin pie.

Maple Syrup: A small amount of maple syrup lends a touch of sweetness. I use this organic maple syrup, which is amber in color and has a stronger flavor than lighter colored syrups.

Vanilla contains no sugar, but our brains are designed to associate the aroma of vanilla with the taste of sweet, so adding a drop or two of vanilla not only improves the flavor, but also helps us believe something tastes sweeter without adding more sugar.

Adding salt to sweet meals is not supposed to make them taste salty. Salt not only enhances the natural sweetness of other ingredients, but it also balances the sweetness.

To make Pumpkin Spice Chia Seed Pudding, simply combine all of the ingredients.

The most "difficult" part of creating Pumpkin Spice Chia Seed Pudding is waiting for it to gel.

Pumpkin spice chia pudding ingredients combined in a glass bowl. Place all of the Pumpkin Spice Chia Seed Pudding ingredients in a mixing bowl or container with an airtight lid—there is no particular order. 

Pumpkin spice chia pudding, wrapped for the refrigerator. Cover the container of Pumpkin Spice Chia Seed Pudding. It will start to "gel" within 15 minutes. Refrigerate for 1-2 hours, or even overnight, for a harder texture.

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