Saturday, April 26, 2014

Pumpkin Pie Chia Pudding

This is what I love to make when I have part of a can of pumpkin left over. I can throw it together fast and let it sit overnight in the fridge so that it's ready the next morning for me to take as dessert with my lunch. :)
2 cups unsweetened original almond milk
1 cup  canned pumpkin
3-4 tbsp raw honey
1 tsp vanilla extract
1/2 tsp cinnamon powder
1/4 tsp ginger powder
1/4 tsp allspice
4-6 TBS chia seeds (depending on how thick you want it)
whipped cream, optional
chopped walnuts, optional

Place all ingredients in a bowl and whisk together. Transfer to a container with a lid and store in the fridge overnight. When ready to serve, top with whipped cream and chopped walnuts.

Adapted from Savory Lotus.

I put mine into individual glass jars so that I can grab them and throw them in my lunchbox easily. The recipe above makes 3 servings so be sure to double it if you plan to have it prepped to take with you!

Nutritional Breakdown (before toppings, using 6 tbsp of chia seeds, and 3 tbsp honey)
239 calories
9g fat (mostly from the omega-3 in the chia seeds)
18g carbs
8g protein
3g sugar

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