As a part of my high fiber, low sugar, pumpkin fall recipe series, recipe 3/6 is a creamy and absolutely delicious breakfast to keep you full, satisfied, and regular — which is something we all need. The yogurt in this recipe makes it so creamy, and it’s like you’re eating a little pumpkin dessert, but for breakfast. Make and enjoy throughout the fall season, or just whenever you feel like it. :) It is the easiest recipe, so healthy for you, and stays well in the fridge for up to 4 days. If you make it, let me know what you think! It’s been a staple in my household for weeks now (Teddy loves it!). Enjoy. 🎃🤎
Xo,
B
Makes: 2 servings
Equipment needed: measuring cups/spoons, glass jar for storage.
Ingredients:
6 tablespoons chia seeds
1 cup unsweetened almond milk (or milk of choice)
1/3 cup yogurt of choice (I love Forager’s coconut cashew vanilla unsweetened!
1/2 cup pumpkin puree (canned, not pie filling)
2 teaspoons pumpkin pie spice
1 splash teaspoons vanilla extract
1 tablespoon pure maple syrup
1 tablespoon ground flaxseed
2 tablespoons chopped nuts, for topping (I did roasted raw cashews and pumpkin seeds)
Other toppings: Dollop of yogurt, nuts, granola (this has been my favorite sugar free granola!) + shaved chocolate 🧡
Recipe:
Mix chia seeds and milk in a glass sealable container until fully incorporated. Then, add yogurt, pumpkin puree, pumpkin spice, vanilla, maple syrup, and flaxseed and stir until incorporated.
Wwait 5 minutes, then whisk again to break up any clumps.
Cover and refrigerate until thick and pudding-like, at least 2 hours or overnight.
To serve, top with a thick layer of yogurt, shaved chocolate, granola, chopped nuts, or toppings of choice.