Pumpkin Chia Pudding 

Do you feel that chill in the air? Autumn is well under way here in Bristol. But it’s still nice enough to spend time walking around the harborside, watching the world go by. On days like this, I try to get all my errands done before the weather gets worse. So, I like to have something easy and filling for breakfast. Cue pumpkin chia pudding. It’s super easy to make as long as you remember to prepare it the night before. Here is what you’ll need:

1 cup (215 g) puréed pumpkin

  • 1 1/2 cups (300 g) almond milk (or any kind of milk or nut milk you like)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/3 cup (55 g) whole chia seeds

In a medium sized bowl, add the pumpkin, milk, and spices. Mix very well until the spices are incorporated throughout the milk.

Next, add the chia seeds and stir until covered by the liquid. At this point, the chia seeds will begin to get sticky. Put the bowl into the fridge overnight (or at least 3 hours).

When it’s ready, it should have the consistency of a dairy pudding. Serve it up in a bowl and add whatever toppings you’d like. I love adding bananas, cocoa nibs, and sliced almonds with a light drizzle of honey.

And there you have it, Pumpkin Chia Pudding! This is a healthy, filling breakfast perfect for a quiet morning or hectic workday. If you want a thicker pudding, add more chia seeds, or less liquid. And there are endless topping combinations, so experiment until you find what you like.

However you enjoy it, this breakfast is a great way to have a nice serving of fruit and fiber. Have a great breakfast Bristol, thanks for reading and Happy Eating!

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