Pumpkin is one of my all time favorite foods, right up there with sweet potatoes. Give me Thanksgiving and I’m the happiest girl in the world! Last night I had half of a can of pumpkin puree left, so I set out to make something scrumptious for my post workout breakfast.
For the past year, I’ve made chia pudding and overnight oats and found that I loved the thick consistencies and the fact that you can add just about anything you want! The recipe I made has a light flavor with just a hint of sweetness to pair with a broccoli fritter from last night. This recipe is easily altered to turn into something sweet that could be had for breakfast or dessert!
1/2 cup pumpkin puree
1/2 cup plain greek yogurt
(vanilla greek or regular yogurt can be substituted for a sweeter pudding)
1/2 cup almond milk
(I used unsweetened plain, but vanilla can be used)
1 tsp pumpkin pie spice
2 tbs honey
1 tbs almond butter (or any nut butter)
1/4 cup chia seeds
Combine all ingredients except for the chia seeds into a blender. (I use the single serve Ninja attachment.) Pulse until all ingredients are combined. Add in the chia seeds and shake it up! Split between 2 air tight containers. (I have found mason jars work amazingly.) Allow to sit overnight, or at least 3 hours in the refrigerator.
**Note – I usually check on mine a few times in the first hour to give it an extra shake to be sure the chia seeds are clumping together.
Nutrition per serving (2 servings total):
Calories – 251
Fat – 10.5g
Carbs – 34.8
Protein – 10.6g