Before I share this (completely mouthwatering) recipe, I just need to talk about how much I love chia pudding. Before ditching grains and processed carbohydrates, I ate my fair share of cereal and oatmeal. While I was more than happy to add things like bacon back into my diet, I sometimes missed a simple bowl or cereal or warm bowl of oatmeal. Enter chia pudding. When I first heard about it, I was skeptical. The seeds absorb the liquid and what happens? They turn into some sort of jelly? The whole thing sounded strange. My skepticism disappeared quickly when I realized how delicious it was and how easy it was to make. Mix a few ingredients together the night before and voila, breakfast is served! You’ll also never get sick of it because there are endless different ways you can enjoy chia pudding. It’s a blank slate. Plus, just in case you needed yet another reason to jump on the chia pudding bandwagon, chia is a powerhouse of protein and nutrients.
In honor of the changing seasons, I decided to give my latest batch of chia pudding an autumn twist. This time of year is possibly the time I get the most homesick. While I absolutely love enjoying 365 beautiful days a year, after living in New York and New Jersey for my entire life, it’s hard not to miss fall in the Northeast. So without falling leaves or sweater weather, I am celebrating fall the best I can – with food!
This recipe is actually inspired by my mother’s sweet potato pie with praline topping, an essential Thanksgiving dessert in our house. While I normally have chia pudding for breakfast, I am pretty sure this one fully qualifies as a dessert. Feel free to omit the praline topping for an even simpler breakfast!
Oh and one more thing. (I promise I’m getting to the recipe really soon). I know I talk about these spices a lot, but they are seriously the best out there. If you haven’t gotten your hands on Primal Palate spices yet, you are definitely missing out. They are all Organic, Gluten-Free, Non-GMO and Non-Irradiated. PLUS, they just released 7 more varieties, including pumpkin spice (which you’ll need for this recipe!).
- For the chia pudding:
- 1.5 cups full fat coconut milk
- 1.5 cups unsweetened canned pumpkin
- 5 tablespoons chia seed
- 2 tablespoons maple syrup
- 2 teaspoons Primal Palate pumpkin spice
- pinch of salt
- For the praline topping:
- 1 cup pecans
- ¼ cup maple sugar
- 2 tablespoons tin star foods cultured brown butter (aka the best ghee ever!)
- 2 tablespoons coconut milk
- Preheat oven to 350.
- Combine all chia pudding ingredients in a medium size bowl and combine well.
- Lay out pecans on a parchment lined baking sheet.
- Combine all praline topping ingredients other than the pecans in a pan over medium heat.
- Bring to a boil and then lower heat to simmer for several minutes.
- Pour mixture over pecans and bake for 8 minutes or until nuts are fragrant and mixture is hardened.
- Refrigerate both the praline topping and the chia pudding in the refrigerator overnight.
- In the morning, layer topping and chia pudding in a dish and sprinkle with a bit of pumpkin pie spice.
(Psst – I recently guest blogged for The Paleo Cavewoman and shared 3 more of my favorite chia pudding recipes – check it out here!)
This looks creative and delicious!
Thank you!! It certainly is tasty!
Where is the recipe for the pudding? I was going to make this for Thanksgiving and can’t see how to make the pudding.
Hi Gwen, not sure what you mean. The recipe and instructions are in the above post among the photos.
Sorry, How many carbs per portion, does it have? Thanks!
Hi Myri, I don’t calculate this but you are welcome to plug the ingredients into something like my fitness pal and check it out for yourself!