hashtag pumpkin spice season.
i made this pumpkin chia pudding parfait the night before, and was happy with the flavor, AND the IG comments from followers who wanted to try. truth is, it couldn’t be more simple. so simple i didn’t think to put together a post initially- and now it’s worth it.
however, because of the simplicity, i love chia pudding. chia has virtually no flavor, yet is packed with nutrients and fiber. sweeten it a bit with natural sweeteners, and you have a decadent breakfast that tastes like dessert. i work chia into so many of my dishes because of their versatility- so whether simple to prepare or complex, it’s about time these little guys got a blog post.
as you’ve all noticed. i really can’t stop with pumpkin lately. and I’ve missed it since last year. just check out this old YogiApproved article I wrote last fall-found here.
truth is, i buy a lot of organic pumpkin puree, never finish a can for a recipe, and i MUST not let it go to waste. why? flavor is on point, it’s festive, and it’s incredible nutritious.
pumpkin is loaded with vitamin A, and beta carotene.
but, this post is as brief as the recipe- so enough of my obvious pumpkin addiction and back to this breakfast: using just a few ingredients i put together this pretty layered parfait that was assembled in less than a minute and remained truly healthy without sacrificing flavor.
- 1/2 cup of almond milk
- 1/4 cup of chia seeds
- 1 tablespoon of maple syrup
- about 3/4 cup pumpkin puree (not pumpkin pie filling!)
- 1 tablespoon cinnamon
- pinch of nutmeg
- first, whisk together the coconut milk, sweetener + chia seed. allow to sit in fridge for at least 1 hour, or overnight until there is a pudding consistency.
- in the morning, mix pumpkin puree, nutmeg + cinnamon.
- layer the chia pudding + the spiced puree in a small cup.
- top with purely elizabeth pumpkin granola, pepitas, or nuts. add a drizzle of maple syrup for more sweetness. yum! grab a spoon and enjoy.