This. Recipe. It’s completely indulgent and satisfying. It highlights beautiful seasonal produce in the best way possible. This breakfast bowl will fill you up, stay with you, and delight your taste-buds with a perfect mix of savory and sweet. And so, I offer this in defense of breakfast as there is nothing boring or ho-hum about it. You can top it with all kinds of goodness and change it up according to your pantry and tastebuds.
You can use canned pumpkin puree (BPA-free cans recommended) or make your own. If you’ve never made your own, I highly recommend it. It makes an incredible impact in both taste and nutrition. It’s also *really* easy and simple using a food processor or high speed blender.
Pumpkin Chai Chia Pudding
2 cups nut milk (almond or coconut recommended but not required)
1 cup pumpkin puree
Dash of vanilla powder (or splash of good vanilla extract)
2 tsp. chai spice (see note below)
3 Tbsp. chia seeds (need less if they are white chia seeds)
0-2 Tbsp maple syrup to sweeten as desired – I find I don’t need the added sweetness.
Toppings as desired (coconut flakes, granola, fruit, etc.)
In a large mason jar (or blender), combine all ingredients except the chia seeds. Seal the jar and shake vigorously to combine well. Open the jar and add the chia seeds. Seal the jar and shake vigorously to combine. Shake again 20-30 minutes later as well to ensure no clumps form in the chia seeds. Place in the fridge overnight (or at least 2 hours) before serving. To serve, spoon into a bowl, top enthusiastically with items of your heart’s desire and ENJOY!
Note: If you prefer to make your own chai spice — again, recommended for a big flavor punch — combine this ratio of ingredients: 4 parts cinnamon to 2 parts nutmeg to 1 part ginger and add a pinch of ground cloves.