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!Print
A delicious breakfast for busy fall mornings.
- ¾ cup nut milk of choice (we used coconut)
- ½ cup pumpkin purée
- 3 tbsp chia seeds
- 2 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ 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.
- Category: Breakfast
- Method: Refrigerate
- Cuisine: American
Keywords: pumpkin spice chia pudding