Ingredients
Units
Scale
- 1 1/4 cups plant-based milk
- 1/2 cup canned pumpkin
- 1/2 cinnamon
- 1/4 tsp ground ginger powder
- 3 Medjool dates
- 1 tbsp maple syrup or agave
- 1/4 cup chia seeds
- 1 large banana, sliced
- Vegan or regular greek yogurt (optional) - We use plain, but you can use vanilla as well.
Pecan and Date Topping
- 3 dates, pitted and chopped
- 1/2 cup raw pecans or walnuts, chopped
- 1/4 tsp cinnamon
Instructions
- Slice dates in half, and inspect the inside. It should be brown, not black, and free of bugs (sometimes bugs make their way inside the dates). If the dates are soft and fresh move to step two. If they are a little drier and hard, soak them in boiling water for 5 minutes to soften them.
- In a blender or smoothie maker blend plant-based milk, pumpkin, cinnamon, ginger, dates, and maple syrup until smooth.
- Pour pumpkin mixture into a bowl, add chia seeds, and mix well. Set aside.
- Mix all the topping ingredients into a bowl.
- Divide the pumpkin chia seed mixture into 4 jars of container for which you have a lid. Layer with banana slices a scoop or two of yogurt and the date pecan topping.
- Refrigerate overnight. Alternatively, you can let the chia seed pudding mixture set in the fridge overnight and add the topping right before serving.
Notes
Pumpkin Chia Pudding. You can have it for dessert, or you can have it for breakfast, and either way, you will be enjoying a healthy, delicious seasonal treat
- Prep Time: 10
- Category: breakfast
- Method: Raw
- Cuisine: American
Nutrition
- Serving Size: 1 cup with toppings
- Calories: 350
- Sugar: 34.1 g
- Sodium: 78.4 mg
- Fat: 15.1 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 50.5 g
- Fiber: 10.3 g
- Protein: 9.6 g
- Cholesterol: 2.1 mg