Chia seed pudding is my absolute favourite easy morning breakfast. We posted a simple chia seed pudding recipe a few months ago during A Month of Breakfast, and since then I eat it almost every morning. Since we're all starting to feel cozy and fall like, we decided to make a pumpkin spice version of our much loved breaky. Hey, if Starbucks can get away with pumpkin in September, so can we!
1 Cup Coconut or Almond Milk
1-2 Heaping Tablespoons Canned Pumpkin
3 Tablespoons Chia Seeds
1 Teaspoon Vanilla
1 Tablespoon Honey
Ground Cinnamon to Taste
Salted Pumpkin Seeds
1. Whisk together milk and pumpkin until smooth.
2. Add the Chia Seeds, Vanilla, Honey, and Cinnamon. Whisk until you no longer feel honey sticking to the bottom of the bowl.
3. Place bowl in the fridge, overnight or a minimum of 2 hours to set.
4. Once set, pour pudding into a mason jar or parfait glass and top with pumpkin seeds, ground cinnamon, and cinnamon sticks for serving.
Show us your Pumpkin Spice Chia Seed Pudding on Instagram by hashtagging #tandtonme