If you’re like me and you have a sweet tooth at breakfast, finding a nutritious meal to start the day can be tough. As much as I’d love to dig in to French Toast or Waffles I know I will regret the massive stomach ache and bloating that inherently ensues. As for Tony’s the Tiger’s claims of Frosted Flakes being part of a well balanced meal, while they are GRRREAT, well balanced, they are not.
I first discovered chia seed pudding during my first stint in the Whole30 Challenge. As much as my eating habits changed during that program, sometimes there are cravings (ahem sweet tooth, I’m looking at you) that you just can’t kick.
Chia Seed Pudding to the rescue! This super simple recipe is not only sweet, without any added sugar, but it is also decadent and satisfying- because hello? It’s pudding!
Tis the season for anything and everything pumpkin so I stayed on-trend but feel free to experiment with any flavor combination!
Pumpkin Pie Chia Seed Pudding
2 cups vanilla almond milk
½ cup chia seeds
1 tsp vanilla extract
1 tbsp cinnamon
1 tbsp pumpkin pie spice
- In a large Tupperware combine all of the ingredients and whisk together
- Let sit for 10 minutes and whisk again. This will help prevent any clumping
- Seal the Tupperware and refrigerate for 2.5 hours, best overnight.