Pumpkin chia breakfast pudding is nutritious, delicious
Everyone I know is looking for a quick breakfast loaded with healthy ingredients and great taste.
A few years ago, when chia seeds became popular, I started to experiment with them.
Chia seeds are tiny little powerhouses of fibre, protein and Omega-3 fatty acids that become swollen and gelatinous when you add them to liquid.
I make this pudding with hazelnut milk and vanilla Greek yogurt, for a high-protein dish. If you can’t find hazelnut milk, use any unsweetened nut milk.
The extra yogurt gives the pudding added body so it doesn’t taste watery. It’s sweetened with maple syrup, the perfect pairing for the pumpkin and spices.
Pumpkin Chia Breakfast Pudding MAKES 8 SERVINGS
1 cup hazelnut or other unsweetened nut milk 1 cup vanilla Greek yogurt ¼ cup maple syrup 1 cup chia seeds 8 ounces of pumpkin purée 1 tablespoon of pumpkin pie spice
Start to finish: five minutes Mix all ingredients well. Refrigerate in a closed container overnight. Will keep in the refrigerator for a week.
Placed ½ cup of pudding in a bowl. Garnish as desired with a dollop of yogurt, a tablespoon of pumpkin seeds for crunch, a drizzle of maple syrup and your favourite fruit for serving.
Per serving: 190 calories (103 from fat); 11 grams fat (2 g saturated; 0 g trans fats); 3 milligrams cholesterol; 119 mg sodium; 19 g carbohydrate; 13 g fibre; 5 g sugar; 9 g protein.
Loaded with healthy ingredients.