Just wanted to letcha know that is post is sponsored by my MOOvelous friends over at DairyPure who are responsible for keeping my bones STRONG and TOUGH!
This chia pudding is only 6 ingredients and tastes just like pumpkin pie. You’d never know it’s secretly healthy! Perfect for a make-ahead breakfast!
You know what’s better than waking up the morning after you got back REALLY late from a flight AND have to immediately get ready to head up to Canada for a wedding in about, umm, 2 HOURS?
Umm nothing. NADA. ZIP. ZERO. ZILCH.
You may have seen on Instagram that I’ve been away for the past few days in Arizona (more on that later) and I just got back yesterday. And my Aunt is getting married tomorrow, which means I’m writing this as I’m walking out the door to head the land of maple syrup.
Hypothetically speaking. I can’t actually walk and type at the same time. I wouldn’t want to make you think I have secret skillz that I really don’t. I wouldn’t lie to your friendly-faces like that.
BUT, on the topic of maple syrup (YO SEGUE!) it’s what these totally-easy-and-only-6 ingredient little cups of spicy-sweet-super-creamy-makes-your-pie-loving-self-say-WHOA-NOW are sweetened with.
Because maple and pumpkin? My idea of fall-food-flavor HEAVEN on a spoon. A spoon that the pie-for-breakfast-loving-person that I am wants to SHOVE into my chia-pudding-craving face over and over and over.
Besides being SUPER-JAM packed with cozy, autumn NUM this my current and most favorite breakfast OBSESSION is made with new DairyPure Milk. You’ve probably been peru-MOO-sing (get it? Perusing. Laugh) the dairy aisle and seen it, wondering what makes it DIFFERENT.
How about the MOO-velous fact (can’t stop) that it’s the ONLY milk backed by a purity promise with 5 WHOLE points?
SPOILER ALERT: It’s that it has no artificial growth hormones, is tested for antibiotics and continually tested for purity. PLUS, it cold-shipped fresh from happy cows who’ve been on a healthy diet.
Happy cows = happy breakfast.
Partially because I secretly think you really like the EZ-ness of microwave-ability, but mostly because I’m really impatient and want to cook things in -2 seconds so I don’t have to WAIT TO EAT.
You get me.
Can we just talk about the 2 elephants in the room though? You know the ones named “this is the first chia pudding recipe on FFF EVER, because I am totally late to being-a-bandwagon-jumping person” AND “ALSO the first PUMPKIN RECIPE of the season.”
Which means COMMENCE ALL the pumpkin recipes. I have lots. And they’re COMING FOR YOUR MOUTH. It’s half way-through September. And I saw pumpkin creations, like, IN AUGUST.
I think that IT’S TIME.
Okay. Chia pudding. Where has it been all my life and why haven’t you guys sent me 2 gazillon emails asking me to make it for you? I thought you had my BACK.
Don’t mind me. I’ll just be sitting here pretending that I’m just face-planting into the deliciousness that is rich and creamy-smooth Pumpkin Pie Chia Pudding, but I’ll really just be CRYING into it, mourning what I thought was a beautiful, real, internet-land friendship.
Which is sort of an oxymoron. If you think about it.
BUTBUTBUT, what you really should NOT think about is if it’s a wise idea to start each and every single morning with a bowl of spiced-cinnamon and maple-sweet bowl of fall vibes in the form of pumpkin pie, that is, like, ACTUALLY HEALTHY.
Insert celebration emoji HERE.
Pumpkin Pie Chia Pudding
- 1/4 Cup Chia seeds
- 1/2 tsp Pumpkin pie spice + additional for garnish
- 1/4 Cup Pure canned pumpkin
- 1 Tbsp + 1/2 tsp Pure maple syrup divided (or to taste)
- 1 Cup 1% DairyPure Milk *
- 2 Tbsp Pecans roughly chopped
- In a medium bowl, stir together the chia seeds, pumpkin pie spice, canned pumpkin and 1 Tbsp of the maple syrup. Pour in the milk and whisk together until well mixed. At this point, you can add more maple syrup if it's not sweet enough for you.
- Divide the pudding between 2 glasses, and refrigerate overnight.
- To serve: Place the pecans into a small bowl, and pour in the remaining 1/2 tsp maple syrup. Use your fingers to stir around the pecans and make sure they get evenly coated in the syrup.
- Pour the pecans on a small plate and microwave until the syrup feels very sticky, and the pecans smell nutty, just about 1 minute. Let cool for 3-4 minutes, or until the maple syrup has hardened.
- Divide the pecans on top of the cups, sprinkle with a pinch of pumpkin pie spice and DEVOUR.
Recipe Notes* this doesn't work as well if you sub non-dairy milk, like almond. It will not set quite like a pudding and will require stirring once chilled overnight to thicken. I would recommend cutting the liquid to 3/4 of a cup if you use non-dairy milk and note that it won't be QUITE as thick as pudding.
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfitness
FOR THIS RECIPE, I RECOMMEND:
JUST A REMINDER THAT THIS POST IS SPONSORED BY MY FRIENDS AT DAIRYPURE. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
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