I love a warm snuggly breakfast when it’s dark or cold outside… An overcast morning calls for something comforting and delicious to set you up for the day. It’s just necessary in my opinion, and my sweet tooth is no secret.. so this one just hits the spot.
Everyone now knows my love of chia seeds and breakfast prep (it’s the lazy foodies guide to survival.) But this one takes it to a new level, warming the pudding through. For a grain free dish this really feels every bit as filling and satisfying, give it a go!
Mind, on another point, I also love how autumnal this recipe is. Actual Pumpkin and Pumpkin Spice? I mean I’m a millenial, come on, sign me up! The scent is just heavenly. Makes me happy.. 😊 Pumpkin everything, is literally the only sign of Autumn that exists in Florida. Well. That and the Cypress trees..
Love them. My favourite trail.
Back to food though… because this girl thinks with her stomach.
This recipe serves one but can be easily multiplied. If you want to add a little more pumpkin spice feel free use this as a blueprint and play!
3 Tbs Chia Seeds
3/4 – 1 Cup Almond milk or milk of choice (depending how thick you like it
1/4 cup Organic Pumpkin Puree
Drop of vanilla paste
1-2 Tsp something sweet – Honey or Maple
1/2 Tsp Pumpkin spice
Pinch of Salt
Walnuts or Pecans (optional but good)
And extra Maple or Honey
Another sprinkle of pumpkin spice
Pop Chia seeds into a jar and mix with 3/4 Cup almond milk and let down over night.( Or min 2hrs)
The next morning put the chia seed pudding into a saucepan and stir in everything else , and an extra splash of milk of necessary. Heat on low, gently whisking everything together.
Top as you like with sprinkles of extra spices, nuts etc and serve warm.