Pumpkin Chia Seed Pudding

Close up 45 degree angle of pumpkin chia pudding topped with a dollop of greek yogurt and chopped pecans.

This pumpkin chia seed pudding is the perfect fall breakfast recipe! It tastes like dessert but packs serious nutritional power with the protein from the Greek yogurt and fiber and omega-3s from the chia seeds. It'll be your new fall favorite!

Prep Time5

Resting Time1

Total Time1 5

Course: Breakfast

Cuisine: American

Servings:

Calories: 218kcal

Ingredients

1 cup Milk of choice
¼ cup Chia seeds
⅓ cup Non-fat plain Greek yogurt
¼ cup Pumpkin puree
1 teaspoon Pumpkin pie spice
1 tablespoon Maple syrup
1 scoop collagen powder

For serving:

1 ⅓ cup Non-fat plain greek yogurt
4 tablespoon Pecans chopped

Instructions

In a medium bowl, whisk together milk, Greek yogurt, pumpkin puree, maple syrup, collagen powder, and pumpkin pie spice until completely smooth and well combined.
Add chia seeds and whisk thoroughly to ensure they're evenly distributed. Let the chia pudding sit for 5 minutes and whisk again to prevent clumping. Refrigerate for 1-2 hours or until the mixture thickens.
To serve, in a small cup, create a layer of Greek yogurt, followed by chia pudding. Repeat to create two more layers and top with a dollop of Greek yogurt topped with chopped pecans.

Notes

Whisk twice to prevent clumping.
Use pumpkin puree for the best and purest pumpkin flavor!
Adjust sweetness to taste. Start with 1 tablespoon of maple syrup and add more as desired.
Refrigerate the chia seed pudding for at least 1-2 hours until the chia seeds absorb all the liquid and the pudding thickens.

Nutrition