This simple, vegan chia pudding recipe is a great way to start a busy fall morning. It’s full of warming spices, fiber-rich chia seeds and creamy coconut milk. There are plenty of ways to customize these chia puddings. We loving to top ours with homemade granola, fresh figs, and even a drizzle of maple syrup!
Chia pudding is the perfect vegan meal prep recipe. Simply set up a big batch of this Pumpkin Spice Pudding to gel overnight. Next you’ll wake up to an easy breakfast to take on the go all week! By the way, if you’re getting into meal prepping breakfast, you might also love these Strawberry Banana Overnight Chia Oats.Print
A delicious breakfast for busy fall mornings.
- 3/4 cup nut milk of choice (we used coconut)
- 1/2 cup pumpkin purée
- 3 tbsp chia seeds
- 2 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp turmeric
- Pinch salt
- In a bowl, whisk together all ingredients except chia seeds. Pour in chia seeds, stir well and place covered in refrigerator. Stir once or twice while mixture sets to prevent clumping.
- When ready to eat (after about 2-4 hours in fridge), top with granola and fresh figs. Enjoy!
Want to make your own homemade nut milk? Try one of these recipes.
Keywords: pumpkin spice chia pudding