This simple, vegan chia pudding recipe is a great way to start a busy fall morning – full of warming spices, fiber-rich chia seeds and creamy coconut milk. Although you can feel free to customize, we prefer to top ours with homemade granola, fresh figs, and even a drizzle of maple syrup!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!