This fall spiced chia pudding has all the autumn flavors: Pumpkin, apple, cinnamon, vanilla, maple syrup, pumpkin pie spice.
Fall Spiced Chia Pudding
I love how versatile and easy chia pudding is to make. Just add your liquid of choice (I like cow’s milk for extra protein!) and any spices and flavors you desire. The more the merrier! Chia seeds will keep you full all morning because they soak up so much liquid in their little round selves.
I need more chia pudding in my life.
Plus chia seeds are so good for you! It’s so simple, and has a really fun texture. Like overnight oats, there’s no cooking – just mix, stir, and chill overnight.
How to make this chia pudding variation
Start with one cup of any milk you like, and add a quarter cup of chia seeds. Plus any other flavors you want – like applesauce or pumpkin!
A tiny bit of sweetness (from maple), yummy vanilla, and all the spices your heart desires bring out the fall flavors.
Finally add chopped apple for crunch and give ‘er a big stir.
A few hours later, you have a super healthy breakfast, snack, or dessert : )
All The Fall Chia Pudding
Ingredients
- 1 cup milk of your choice
- 1/4 cup chia seeds
- 1/2 cup canned pumpkin
- 1 teaspoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1 apple diced
Instructions
- Combine all ingredients in a bowl, glass, or jar and mix well.
- Stir in fridge overnight, or at least a few hours.
Erin @ Her Heartland Soul says
I love that glass!
Michelle says
This recipe looks yummy, I can’t wait to make it! I know you love copper stuff for your kitchen I just wanted to let you know that Avon has a lot of nice copper items for your kitchen and they are reasonable priced.
KathEats says
Oh cool – thank you!
Emily Lingenfelter says
Happy weekend Kath (is it Katherine?)
So I love your blog, always have, and as you and I both know aesthetics make the diff in a successful blog! I started blogging back in the day and kinda like a relationship was on again off again with it! haha…Anyway, I want to start blogging again but need some input on how to create a rockin site like yours! Obvi the photos have to be eatable but how much does it cost? How do you make $$ from blogging? Not sure how close you live to Somerville NJ but I would love to meet and chat blog over coffee, or wine or food (DUH)
Hope to hear from you soon!
Emily
KathEats says
Hi Emily! Thanks for the kind words. How much you make and how much it costs depends on so many different factors. I’d suggest starting with a free WordPress blog and seeing how it goes – that’s the easiest route. If you think you’re going to stick with it and want to turn it into a little (or big!) business, then go ahead and find a webhost, which to start will cost you only about $150 a year, and try a custom theme, like Gensis (about $100 I think) and then try some Google ads to start. Best of luck!
Elyse @ Just Murrayed says
YES to everything fall in one bowl. This looks so good!
Allison says
Just made it and the wait in the fridge seems so LOoooONG after having a smell of these spices.
KathEats says
Yay!!
Melissa says
This sounds great! I’ve never used chia seeds before, but have heard great things about them and I love the other ingredients you used in this, so I definitely want to try making this soon. Also, I really love the glasses yo used! If you don’t mind me asking, where are they from?
KathEats says
World Market! Here they are.
Megan says
Love your blog! Have you ever thought about doing meal plans like with shopping list and all??
KathEats says
Thanks! I’ve thought about it, but I’m not sure how much the demand is for them?
Melissa says
I had this for breakfast this morning. Your glass is deceptively large. My first bowl was not big enough. 🙂 Also, I am bad at skimming recipes and kept thinking I am not sure I can eat 1/2 can of pumpkin (boy that Kath sure likes her pumpkin!) 😉 – but I was relieved to read last night that the recipe reads only 1/2 can :). This morning I warmed my apples up on the stove with some spice/brown sugar additions and topped the pudding with it because I wanted something warm. This was a fun and creative for breakfast. I hope to try it with half the milk next time to see if I can get a stiffer “more pudding-esque’ texture – seeing as I have the rest of my pumpkin can to use up. 🙂