Pumpkin Maple Chia Pudding

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Kate & Zest katebunting

Ingredients

For caramelized walnuts

  • 1 cup walnuts
  • 2 tbsp maple syrup

For the chia pudding

  • 1/2 cup chia seeds
  • 1 cup dairy free milk I used oat milk
  • 1/4 cup pumpkin puree not pie filling
  • 1 tsp vanilla
  • 1 tbsp pumpkin spice or 3/4 tsp cinnamon and 1/4 tsp nutmeg
  • 2 tbsp maple syrup or more to taste

Instructions

For the caramelized walnuts

  1. Preheat oven at 375 degrees F

  2. In a bowl, mix the walnuts and maple syrup until combined

  3. Transfer to a baking sheet, spread them well and bake for 10 minutes

  4. Remove from oven and transfer to a bowl to cool down

For the chia pudding

  1. Divide all listed above ingredients into two small mason jars or glasses and mix well

  2. Refrigerate for 15 minutes and mix again

  3. Refrigerate for 1 hour or until ready to eat (at least 1 hour) 

  4. Top with the caramelized walnuts and a bit of maple syrup (optional) just before serving

OPTIONAL: for a smooth chia pudding

  1. Put all ingredients, except the walnuts, in a bowl and refrigerate for 15 minutes

  2. Transfer to your blender and blend until smooth

  3. Transfer the mixture into 2 small mason jars or glasses and refrigerate for 1 hour or until ready to eat (at least 1 hour).

  4. Top with the caramelized walnuts and a bit of maple syrup (optional) just before serving