Pumpkin Spice Chia Seed Pudding
Hello Friends! As you might have guessed from my recent Trader Joe’s Fall 2019: Seasonal Must-Buys, Misses, and Maybes, I have a deep love for most foods that include pumpkin, cinnamon, maple and vanilla (especially around this time of year). Today, I am excited to share an easy recipe that I created in my kitchen recently that combines all of those flavors, takes mere minutes to prepare and involves a limited amount of dirty dishes.
A couple years ago I ordered the Banana Chia Seed Pudding with Toasted Coconut at True Food Kitchen for dessert and quickly became a fan of the delicious concoction. More recently, I was reminded how much I enjoy chia seed pudding when I tried a breakfast version at the Hotel Del Coronado. It was a satisfying, complete meal topped with an assortment of berries and slivered almonds. Once I arrived back home I began searching for different ways I could make my own chia seed pudding to enjoy as a filling grab & go breakfast, healthy snack or sweet treat.
For those of you that may be unfamiliar, Chia seeds are the edible seed of a plant that is a member of the mint family commonly found in Central America, Mexico and the southwest region of the United States. When combined with liquid they create a thick and creamy pudding similar to tapioca. The seeds have a subtle taste and take on the flavor of the other the other ingredients used when making a pudding. Chia seeds are a great source of omega-3 fatty acids, antioxidants, fiber, iron and calcium. The recipe below fulfills half of my fiber and a third of my calcium requirements for the day according to the nutrition goals listed on the My Fitness Pal app.
On a recent trip to Trader Joe’s I spotted a carton of Pumpkin Spice Almond Beverage and thought to myself that it would make an especially yummy base for a chia seed pudding. Experimenting ensued and I made a handful of batches using a variety of ingredients in various increments until I found the perfect combination of flavors. I settled upon maple syrup for a touch of added sweetness, vanilla for complexity, and salt to brighten the existing flavors. The end result is a quick, rich and creamy fall treat with the perfect blend of sweetness and spice.
Shopping tip: I was surprised to find that the exact same amount of organic chia seeds was a full $2.00 more expensive at a major grocery store chain in comparison with the Trader Joe’s version.
Pumpkin Spice Chia Seed Pudding
- 3/4 cup Trader Joe’s Pumpkin Spice Almond Beverage
- 3 tbsp chia seeds
- 1 tsp maple syrup
- 1/2 tsp vanilla extract
- A pinch of salt
Pour pumpkin spice almond beverage into a glass container into a glass measuring cup. Add chia seeds, maple syrup, vanilla extract and a pinch of salt.
Stir well with a spoon, let rest for 1 minute and stir again. This will prevent lumps. Pour mixture into one 8 oz jar with an airtight lid or two 4 oz lidded jars. Refrigerate overnight.
When ready to eat, stir well and add your choice of toppings. Enjoy!
Refrigerate for up to 5 days.
Top 8 ounces of Pumpkin Spice Chia Seed Pudding with chopped apple and pecans for a healthy breakfast full of crunch that is approximately 350 calories (calories based on the use of 1/2 apple and 1 tbsp chopped pecans).
Divide the Pumpkin Spice Chia Seed Pudding between two 4 ounce jars and add a dollop of whipped cream with a sprinkle of pumpkin pie spice for a rich and creamy gluten free treat that is under 200 calories (calories based on the use of 2 tbsp of dairy whipped topping).
Tell me what you think about the results of my kitchen experiment. Do you have a favorite chia seed pudding recipe that I should try?