Today, I’m linking up with Peas and Crayons for another What I Ate Wednesday post
I’m excited to be sharing a recipe today that has quickly become a staple in my weekly breakfast rotation.
I typically leave for work around 6am on weekdays, so I am constantly on the search for breakfast items that I can make in advance, store in the fridge and toss in my bag on my way out the door. I started making this Pumpkin Spice Chia Seed Pudding a few weeks ago and it has all of the qualities I look for in my workday breakfasts: simple to make, healthy, filling and easy to transport. I typically make a few jars of this at once on Sunday evening… bulk food prep = easier and less dirty dishes 
Nutritionally, here are the standouts of the primary 3 ingredients:
Pumpkin –> fiber and tons of Vitamin A
Chia Seeds –> omega-3 and omega-6 fatty acids, fiber, protein, calcium
Milk –> protein, calcium, potassium, vitamin D
One serving of this “pudding” provides 180 calories, 9 g protein, 8 g fiber and 40% of the daily recommended amount of calcium*. The best part about this nutrition profile is that it still leaves room for me to have an additional breakfast item or morning snack
*based off of a 2000kcal diet
Ingredients:
- 3/4 C milk of your choice (I used skim)
- 1/2 C pureed pumpkin
- 2 Tbsp chia seeds
- 1 tsp vanilla extract
- 1/2 – 1 tsp pumpkin pie spice depending on taste
- sweetener of your choice (I use stevia)
Instructions:
1. Mix ingredients together in preferred container. I like to use mason jars because they don’t spill in my work bag and I can stick them in the dishwasher when I get home.
2. Stir well.
3. Refrigerate overnight.
4. Shake/stir well before eating.
I have tried unsuccessfully to make chia seed pudding in the past with all different types of ingredients. The issue I always have is that the chia seeds stick together in 1 big clump that I can never seem to separate, no matter how much stirring I do. The thickness of the pumpkin puree takes care of this issue, I believe, as the mixture seems to be thick enough initially to keep all of the seeds separated.
Chia seeds are a great way to add omega-3 and omega-6 fatty acids to your diet. They can be kind of costly but I picked this bag up at Costco for a fairly decent price. I also see them marked down in the food section at TJ Maxx as well (random, I know!).
If you’re not a fan of the consistency of chia pudding, I also enjoy chia seeds sprinkled on top of yogurt, mixed with oatmeal and as a smoothie ingredient. I’m also noticing as I type this that there is a recipe for chia couscous on the bag of my chia seed bag, so there’s lots you can do with these little guys! I personally like them the most when they have had a chance to soak and absorb liquid first because they don’t get stuck in my teeth. First world problem, I know
Enjoy!!
I haven’t tried chia seeds yet. I am very intrigued…
Let me know how you like them :)
I LOVE chia seed pudding, but have never added in pumpkin before. I’ll have to try that. Thanks for the idea :)
I think it changes the texture in a nice way :)
Hey =)
I just wanted to say how much I am loving your blog thank you! I have been reading it for awhile now and so appreciate you taking the time to write it! I am so sorry for all you have gone through with your knee lately! I know how frustrating it is not being able to run when you want to, as I have been going through something similar with my hip. I hope you get it all sorted really quickly and can get back into doing the exercises you love!
I love the sound of this recipe too thank you! I have added pumpkin to oats before but never to a chia seed pudding so I will have to give it a go! I live in New Zealand though and you can’t get canned pumpkin easily here. Its only in health food shops and cost like $9 for a small can, which I think is crazy and refuse to pay. This means that adding pumpkin to things is always pretty labour intensive as you have to chop up / cook a fresh one. I am always so glad when I do make the effort though as it is so yum! I am totally adding this to the list of things I want to make this weekend!
Have an awesome rest of your day!
Libby =)
Hi Libby! Thanks for reading :)
That is awesome that you live in New Zealand! I’ve *always* wanted to visit there! But it also stinks that canned pumpkin is hard to come by. I think if you used pureed baked apples in place of pumpkin that it might still have the same kind of taste? I also use this recipe but instead of 2 Tbsp of chia seeds, I used 1 Tbsp and add 1/3 C of oats instead. The only thing is that I find adding oats makes me want to add more sweetness, haha!
Anyway, thanks for the well wishes for my knee and I hope that you also have some good luck with your hip as well.
This looks great! I love how its easy to make and you can just grab and go! Plus pumpkin anything is amazing!
I pretty much just want to add pumpkin to anything all.the.time.