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The Journal Gazette

  • Pumpkin chia pudding with raspberries, yogurt and pumpkins seeds makes a great breakfast. (Associated Press)

Wednesday, May 10, 2017 1:00 am

Pudding for breakfast? Chia makes it so

Elizabeth Karmel | Associated Press

Chia seeds are tiny little powerhouses of fiber, protein and Omega-3 fatty acids that become swollen and gelatinous when you add them to liquid.

I made lots of different “pudding” concoctions, and my favorite is this Pumpkin Chia Breakfast Pudding. Pumpkin is low in calories and loaded with vitamins and fiber. More importantly, it tastes great, especially with the addition of our much-loved pumpkin spice mixture of cinnamon, ginger, nutmeg, allspice and cloves. I make this pudding with hazelnut milk and vanilla Greek yogurt, making it a high-protein dish. If you can't find hazelnut milk, you can use any unsweetened nut milk. 

Serve the pumpkin pudding with your favorite fresh fruit, crunchy green pumpkin seeds and a drizzle of maple syrup for a happy awakening.

Pumpkin Chia Breakfast Pudding

1 cup hazelnut or other unsweetened nut milk

1 cup vanilla Greek yogurt

1/4 cup maple syrup

1 cup chia seeds

1/2 (15-ounce) can of pumpkin pie mix with all the spices or 8 ounces of pumpkin puree and 1 tablespoon of pumpkin pie spice.

Mix all ingredients well. Refrigerate in a closed container overnight. Will keep in the refrigerator for a week.

Placed 1/2 cup of pudding in bowl. Garnish with a dollop of yogurt, a tablespoon of pumpkin seeds for crunch, a drizzle of maple syrup and your favorite fruit.

Makes 8 servings.