Monday, September 12, 2011

Pumpkin Chia Breakfast Pudding.



Am I the biggest fan of chia pudding out there? No. It gets my okay, but I wouldn't eat it daily. I take a spoonful of chia in my oats, but the texture is still working on me.

Today, I changed my mind completely. The fix was simple: I added pumpkin and oats to cut the chia "gel" feel that I find a bit slimy. The result? Creamy rather than gelatinous. More pudding-like and decadent. Because chia pudding on its own does not tide me over, I added a banana to bulk it up. Incredible. But maybe that's because I practice pumpkin anything...

If you are a non-believer of chia pudding, then this recipe may be the revisit you need.


Pumpkin Chia Pudding

1-2 tbsp chia seeds
1/4 cup rolled oats
1 tsp cinnamon
pinch of sea salt and nutmeg
1/2 cup almond milk
3 tbsp pumpkin
1 tsp vanilla
1 tbsp agave or maple syrup
1 tbsp dried cranberries

Combine chia, oats, and spices. Stir in milk, pumpkin, vanilla, agave, and cranberries. Let sit for 5 minutes. Add a bit more milk if mixture looks too thick. Refrigerate for an hour or overnight.

To serve, spoon on top of a sliced banana and drizzle more milk on top.

Makes 1 serving.

5 comments:

Helen said...

I am obsessed with chia pudding right now!! Never would have thought to add pumpkin though, and with fall coming, pumpkin just feels so right in everything. Yum!

BrooklynHeart said...

Can't wait to try, look heavenly!

MegSmith @ Cooking.In.College said...

I love Chia seeds in baked goods. I am sure I would LOVE them like this too!

Irene @ H.V.R. said...

This would be great breakfast dish! Very delicious and healthy. Love it!

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