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.