Pumpkin Chia Pudding

If you can’t tell by now - I’m absolutely obsessed with chia pudding. This version is spiced up for the Fall with warming pumpkin and cinnamon.

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Ingredients

• 2 cans organic coconut milk

• 4 tbsp organic pumpkin puree

• 2 tsp organic vanilla extract

• 2 tbsp organic pumpkin pie spice

• 1 scoop vanilla protein powder

• 1/2 cup organic chia seeds

• 4 tbsp organic ground flax seeds

• 4 tbsp organic hemp hearts

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Mix the coconut milk, pumpkin puree, and vanilla extract in a small bowl. In a separate bowl, combine the protein powder, pumpkin pie spice, chia seeds, flax seeds, and hemp hearts and stir well to combine. Add the wet ingredients to the dry and stir for about a minute until everything is incorporated. Let sit for 30 minutes and stir again to incorporate all the seeds that may have settled. Transfer the mixture to a glass storage container or portion out into mason jars and place in the fridge to set overnight.

I love to top this chia pudding with pecans, banana, cinnamon, and pumpkin seeds before serving.

Makes 4 servings

Notes & Options:

• After mixing you can portion the chia pudding into mason jars and add your toppings for an easy grab and go breakfast.

• If you are looking for a little extra cinnamon and crunch - try topping with a handful of Lovebird Grain Free Cinnamon O’s.

• My go to brands for this recipe:

  • Native Forest Organic Coconut Milk - Unsweetened, Simple (No Guar)

  • Be Well By Kelly vanilla protein powder

  • Nutiva organic chia seeds

  • Manitoba Harvest organic hemp hearts

  • Thrive Market organic ground flaxseed