Creamy Pumpkin-Spice Chia Seed Pudding

Good Morning angels!
I love breakfast, but I’m always on the go with school and work, so sometimes I feel like my options are limited. I can make a smoothie, have a protein bar, oatmeal, slice of toast (I make a mean tahini based toast that tastes just like Margherita pizza! I’ll share it later) or if I wake up early enough & skip the gym, I can make some eggs!
That said, I’ve been spending some time researching and experimenting in the kitchen to reinvent or find a delicious replacement for my current breakfasts. How about chia seed pudding? I’ve made chia seed pudding before – back when everyone was praising how good it was for you and easy to make. Well come to find out, it’s not that easy to make, especially if your ratio of ingredients aren’t consistent. Recently, I had one from Reveille café and it made me want to give the tasty pudding another go.
I wanted this recipe to taste like autumn in a cup. The heat wave has returned to the city, and if I can’t see or feel fall this year; I might as well taste and embrace the seasonal flavors. That’s where the pumpkin-spice comes in. PLUS, pumpkin puree has a handful of nutritional benefits. (Check the photo!)

As some of you may know, I’ve eliminated dairy from my diet, unless it’s the holidays (hello, cheese boards & anything that is made with grass-fed butter) or and I follow a 15/15/1 diet. So for this recipe I used un-sweetened almond milk but any nut milk will work. Most chia seed pudding recipes call for full-fat coconut milk for a thick consistency and binding agent, but I added something different & still got the same texture. AGAVE!
S i d e N o t e: My diet is more plant-based. It’s what works for me. I go 15 days vegan (not the lifestyle), 15 days mediterranean (seafood, eggs still no meat or dairy) and then 1 day whatever I want. Usually that’s red meat or some of the best darn butter or cheese ever. My body has become sensitive to dairy, so I avoid ice-cream, yogurt, creamer and cheese or butter than is not made from grass-fed dairy. As I mentioned before, I’m not opposed to eating animal by-products especially if my body craves something specific!

Ingredients
– 4 tbsp canned pumpkin puree
– 1/2 cup chia seeds
– 1 cup un-sweetened almond milk (or sub with any non-dairy milk)
– 1/4 cup of agave (feel free to add more to make it sweeter)
– 1/4 tbsp of pumpkin-spice (I like the one from Trader Joes)
Method
Pour & whisk ingredients into a glass jar or container, seal tightly, and place in the refridgerator over night. I like to whisk my ingredients a couple times within the first hour just so that the taste and texture is even.

Enjoy! Would love to hear if you try it. This recipe is also very modification friendly, so experiment away. What are some of your favorite breakfasts when you’re on the go?

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