Pumpkin Chia Pudding


Doing double-duty as both a nutritious breakfast and healthy snack, chia pudding is a new health trend that I’€™ve been a little hesitant to take part in, despite hearing so many good things about the nourishing seed.
Loaded with fibre, omega-3 fatty acids, protein, calcium and manganese, chia seeds’€”which are available in white or brownish-black’€”are easy to incorporate into your family’€™s diet thanks to their mild flavour.

Chia pudding is a popular method for feeding this superfood to the kids. Made with a milk product of your choice (almond, coconut, cow, soy), a few tablespoons of the seeds and a liquid sweetener, the pudding can be customized with a variety of fruity flavours, spices, nuts and seeds.

For my first attempt at making this dish, I went with classic fall-inspired additions and included pumpkin, maple syrup, cinnamon and nutmeg in my dish. The pudding was whipped up in less than three minutes and left to chill overnight in the fridge.

Our family was divided on how we felt about the texture’€”a few of us found it to be far too slimy, while others were okay with the tapioca-like consistency. According to natural food chef Julie Morris, if the texture of chia pudding is too unappealing you can pop it into a blender and process it for a tasty and wholesome smoothie instead.

Find the full printable recipe here: Pumpkin Chia Pudding

Other chia recipes to try:
Bran Muffins with Chia Seeds
Chia Chicken Strips

Have you tried chia pudding yet? What do you think of the taste and texture?


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