Have you ever ate leftover pumpkin pie for breakfast? It’s delicious!
Pin this recipe for breakfast this week.
Since I don’t always have leftover pie, I made the most delicious pumpkin pie chia seed pudding that tastes like my pumpkin pie recipe. Chia seeds are powerful. They contain quercetin, an antioxidant that can reduce your risk of developing several health conditions, including heart disease. The seeds are also high in fiber, which can help to lower high blood pressure and, in turn, reduce your risk of developing heart disease. Who knew eating pumpkin pie chia seed pudding could be so beneficial?
Pumpkin Pie Chia Seed Pudding (serves three- four):
- 1 cup pumpkin puree
- 1 + 1/2 cups milk of choice
- 1 + 1/2 tsp pumpkin pie spice
- 1 tsp maple syrup
- 1 scoop @ancientnutrition pumpkin spice bone broth protein powder – code WHATROBINEATS20 for a discount
- pinch of sea salt
- 1/4 cup + 2 tbsp chia seeds
- optional toppings: whipped cream, greek yogurt, fresh fruit, nut butter, cinnamon, crushed pecans…
- Add all the chia seed pudding ingredients to a jar and mix until combined. Cover with a lid and refrigerate for at least three hours, overnight is best.
- Add some chia seed pudding to a jar and top as desired. Good in the fridge for five days.