I’m a huge fan of both chia seeds and pudding, and while I’m not pumpkin-spice-crazy I do enjoy a good homemade pumpkin latte or some pumpkin bread. Plus I’m a huge fan of the health benefits offered by pumpkin and squash and I try to put them on my plate as often as possible while they’re available. (Squash has been the basis of a main dish for me three times this week.)
Ever on the lookout for a sweet treat that is healthy enough to eat for lunch, I started playing in the kitchen with some leftover butternut squash (which I used for this recipe, and you can, too) to make coconut pumpkin chia pudding.
Affiliate links: You can get most of these ingredients at Sunfood Superfoods, which is where most of mine came from, or I included a few links to direct you to some of my other favorite brands on Amazon.
So, I present to you…
Coconut Pumpkin Chia Pudding
1 cup coconut milk
1/4 cup chia seeds
1/2 tablespoon vanilla
Stir until mixed and set aside. For now.
In a separate bowl, combine:
1/2 cup pumpkin (or squash) puree
1 teaspoon coconut oil
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
sprinkle of black pepper and salt
honey or coconut sugar
Divide pumpkin mixture evenly at the bottom of four bowls. Pour some chia mixture over the top of
each. Put in the refrigerator until set.
I topped mine with pumpkin seeds and dried cranberries–I would have added shredded coconut but I was all out when I made this! Next time, for sure.
Chia pudding is crazy easy and delicious, and the flavor possibilities are endless. Start with that basic recipe for the chia mixture (using whatever kind of milk and extract you prefer) and have fun.