8 Minute Meals: Pumpkin Chia Pudding

Good Morning CT at Nine

(WTNH)- April Godfrey makes a Chia pudding that can be eaten as a snack, a lunch on-the-go or even a healthy desert after a healthy dinner.Pumpkin Chia Pudding

1 Cup pumpkin puree

1 Cup almond or coconut milk

2 Tbsp maple syrup (3 if you would like it a bit sweeter)

1 Tsp vanilla

1/2 Tsp cinnamon (you could also add a 1/4 tsp of nutmeg and cloves if you would like it really interesting!)

Scant 1/4 cup of chia seeds (Scant meaning make this 1/4 cup just shy of completely full):o)

-Place all of the ingredients into the blender except the chia seeds.

-Blend until well mixed and creamy.

-Add chia seeds and just pulse quickly until mixed. Not too much.

-Pour into a jar or serving dishes, cover and refrigerate over night or at least 4 hoursCoconut Whipped Cream 

1 Can of full fat coconut milk

1 Tbsp maple syrup

1 Tsp vanilla

-Place the can of coconut milk in the refrigerator for 24 hours.

-Place the can of coconut milk in the freezer 1 hour before making the whipped cream.

-Open the can from the freezer and separate the “liquid” from the cream. I use the liquid in my morning smoothie the next day.

-Using a mixer or by hand, whip the coconut cream, add in the maple syrup and vanilla, continue to beat until soft peaks are forming.

-Top absolutely anything with this decadent, delicious, guilt free whipped coconut cream.

If you are topping your pumpkin chia pudding with whipped coconut cream, it is really nice to add a sprinkle of cinnamon.

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