Paleo Pumpkin Spice Chia Pudding

I have to admit, I’ve never been much of a fan of chia pudding. In the words of my husband, it’s a bit too much like…”frog spawn”. (His words, not mine!). However, I recently discovered the wonders of a blended chia pudding + it’s completely changed the game. The smooth, creamy texture of this Paleo Pumpkin Spice Chia Pudding would trick even the pickiest of eaters. There’s no way you’d know there’s even chia in it!

What is “chia” pudding?

Chia seeds might be small, but they are nutritionally mighty food. They are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide essential fiber, iron, and calcium. And the best part about chia seeds, at least to me, is that they really aren’t expensive! For the nutritional payoff, these babies are a pretty good deal.

You may wonder just how the heck chia seeds and “pudding” fit together in the same recipe, and I don’t blame you. But here’s the cool thing about chia seeds, when they come into contact with water, their soluble fibre content creates a “gel”. It sounds weird, but track with me here…

In traditional chia pudding, you simply mix the seeds together with a liquid and wait for it to set. You’re then left with a pudding full of little crunchy seeds. It’s okay, but it’s also not everyone’s cup of tea.

But throw them into a blender? Boom.

To make this Paleo Pumpkin Spice Chia Pudding, I chose all of the fall flavours. I’m talking cinnamon, nutmeg, ginger + pumpkin all thrown together in the blender with some non-dairy milk and chia seeds. It blends perfectly into the most creamy, spicy pudding.

Sweetened with a bit of maple syrup, this chia pudding is perfect. Coconut milk adds to the satisfying fat content and also the rich, creamy mouth feel. There’s nothing about it that I don’t love.

How to Make Paleo Pumpkin Spice Chia Seed Pudding a Meal

To make chia pudding into more a complete meal, it’s all about the toppings.

I love to add a really nice big handful of my Maple Almond Sea Salt Granola for some satisfying crunch. A hearty spoonful of almond butter or peanut butter would be divine too. Have some coconut or chopped nuts lying around? Throw those on too!

If you’re wanting to take the protein content up a bit (chia seeds have roughly 5 grams per serving), feel free to stir in some collagen protein, protein powder of your choice, or top with a dollop of greek yogurt.

A nice drizzle of maple syrup and extra sprinkle of cinnamon or pumpkin pie spice definitely wouldn’t hurt.

This Paleo Pumpkin Spice Chia Pudding is absolutely perfect for busy mornings and for meal prep. The recipe itself makes at least 4 servings (it could be closer to 6 if you really load up the toppings!). Once you blend the pudding, simply put it into an airtight container in the fridge. It should keep for up to a week!

Extras also freeze beautifully, which is an awesome option for on-to-go breakfasts. Simply pre-portion out your servings into freezer safe containers and freeze. Pop them into the fridge the night before + they’ll thaw out perfectly for breakfast. Throw some granola into a little container + you’re good to go!

I really, really encourage you to give this recipe a try EVEN if you think that chia pudding isn’t your thing. I bet this Paleo Pumpkin Spice Chia Pudding will be.

If you do make it, I’d love to hear what you think in the comments below. Reviews really help other people to find these recipes too! If you aren’t ready to make it yet, be sure to save it to your Pinterest board for easy reference. And, as always, I die over your pictures on instagram, so be sure to tag me there too. Happy cooking!

0