Guys I’m so ready for fall that I have dreams of pumpkin recipes. Chia pudding is a staple in my place all year round so I like to have fun with it to make it seasonal too. It’s great for recovering after a hard work out, a nice treat at night, and also a great foundation for a full day a head. I like to have it on days where I have a shoot and I’m not sure how far out they have scheduled my lunch… this stuff sustains me for hours!
Toppings are the other best part of chia pudding, you can keep it clean and basic or add some goods like almond butter, sliced pears, or a go crazy with swirl of real pumpkin pureé.
Once you understand the base for chia pudding you can get creative with the ways to make it a little more flavorful or spice it up.
My favorites are: golden milk chia, spirulina chia, chai spiced chia, and pumpkin chia.
Ingredients for the base of Chia pudding:
4 cups homemade nut milk (I use cashew or coconut)
1/4 cup maple syrup (or enough to taste, can use less for less sugar content)
1 pinch hımalayan pink salt
1/2 cup chia seeds
4 cups cashew milk or coconut milk
1/4 cup maple syrup
1 pinch himalayan salt
3/4 cup chia seeds
1tsp ground ginger
or 2tbsp pumpkin spice blend
1tsp vanilla extract
1/3 cup pumpkin pureé
Fall inspired toppings: sliced pears, almond butter, greek yogurt, pumpkin puree, maple syrup, dates, sliced almonds or pecans.
You can make the nut milk (below) or use your favorite nut milk.
To make the milk, you add 1 cup cashews and 3 cups water to a high speed blender, blend on high for 1 minute or so until it resembles milk.
Add all remaining ingredients except the chia to the blender, or if using store bought nut milk add everything except the chia at once. Blend for another 30 seconds to combine. Sample for a spice taste test, I usually tend to add a little more cinnamon and cardamom and also maple depending on how sweet it already is.
Add the chia seeds and blend on low speed for 15 seconds, just enough for everything to evenly be combined.
Pour into a jar or storage container and let sit in the fridge for at least 2 hours… ideally I like to make this the night before for thicker consistency.
Keeps in the fridge great for you to enjoy all week 🙂