Hit the heavy bag and train like Rocky (without the raw eggs) with this week's Grobby.
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Recipe: Pumpkin Chia Seed Pudding
This recipe and photo were created by contributor Kelli Dunn of The Corner Kitchen. Learn more about Kelli and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!
Chia seeds are packed with a laundry list of amazing health benefits, and when soaked in liquid they expand to more than four times their original size, giving them a tapioca-like consistency. Yum! Whether you’re trying chia pudding for the first time, or are already as addicted to it as I am, add a few spoonfuls of canned pumpkin to your next batch for a great seasonal variation. Throw in a few spices, and it's a perfect healthy substitute for pumpkin pie! (Well, almost.)
Recipe: Pumpkin Chia Seed Pudding
Photo by Kelli Dunn
Serves 2
What You'll Need:
1/4 cup chia seeds
1 cup almond (or skim) milk
1/4 cup canned pumpkin
1 tablespoon agave syrup
1/2 teaspoon cinnamon
1 pinch nutmeg
What to Do:
- Combine all ingredients in a bowl.
- Cover and refrigerate for at least 3 hours, or up to overnight (or even a few days!)
- Scoop it, garnish, and enjoy!
What's your favorite way to prepare pumpkin? Share with us in the comments below!
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Comments Leave a comment
Is there something you can swap pumpkin out for if you don't have it on hand?
If you want to keep the pumpkin flavor, but don't have canned pumpkin - add 1/4 cup Greek yogurt and 1/2 teaspoon of pumpkin pie spice. Alternatively, in place of the canned pumpkin, try adding 1/4 cup of coconut milk and top with fresh berries.