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You are here: Home / Recipes / Fall Spiced Chia Pudding

October 21, 2016

Fall Spiced Chia Pudding

fall spiced chia pudding

This delicious fall spiced chia pudding has all the autumn flavors: Pumpkin, apple, cinnamon, vanilla, maple syrup, pumpkin pie spice. 

fall spiced chia pudding with apples on a tray

Fall Spiced Chia Pudding

This spiced chia seed pudding celebrates seasonal flavors of crunchy freshly-picked apples, warming spices, and of course, canned pumpkin. 

As a Registered Dietitian, I love how versatile and easy chia pudding is to make and nutritious to boot. It’s a great on-the-go or prep day breakfast. And you can make it single serving or a big batch that you can scoop in a bowl to enjoy.

Just add your liquid of choice 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. 

fall spiced chia pudding in a glass

I need more chia pudding in my life.

It’s so simple, and has a really fun texture – almost fluffy. Like overnight oats, there’s no cooking – just mix, stir, and chill overnight.

For chia pudding, which is sort of like tapioca-meets-regular-pudding, you just soak the chia seeds overnight in a liquid. The ratio of 1/4 cup chias to 1 cup of liquid seems to be an ideal combo for a soft pudding texture.

Benefits of chia seeds

Plus chia seeds are so good for you! The chia seeds (which absorb the water and create a pudding consistency) offer protein, antioxidants, and omega-3 fatty acids. One ounce of chia seeds delivers 11 grams of fiber, 4 grams of protein, and 9 grams of healthy fat (5 of which are omega-3). Plus you get 18% RDI for calcium, 30% each of manganese and magnesium, and 27% of the RDI for phosphorus. 

glass of milk for chia seeds

How to make this chia pudding recipe

Start with one cup of any milk you like, and add a quarter cup of chia seeds. Plus any other mix-ins you want – like applesauce or pumpkin!

chia seeds getting stirred in

A tiny bit of sweetness (from maple), yummy vanilla, and all the spices your heart desires bring out the fall flavors. Plain cinnamon works, but pumpkin spice works too. 

spices for chia pudding

Finally add chopped apple for crunch and give ‘er a big stir. Pear would work too!

fall apples going in

A few hours later, you have a great breakfast, snack, or dessert : ) I love to serve mine in a fancy wine glass, but a mason jar, regular bowl, or tupperware work too.

delicious fall spiced chia pudding

Chia Pudding FAQ

What’s the best milk to use?

I like cow’s milk for extra protein, but you can use almond milk or coconut milk too. 

How long do the chia seeds need to soak?

At least a few hours in the fridge. You’ll be able to give it a stir and see if it’s ready. 

 

Print Pin

All The Fall Chia Pudding

Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Author Kath Younger

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.

All The Fall Chia Pudding // www.katheats.com

More Chia Pudding Recipes

  • Ombre Chia Pudding
  • Maple Chai Chia Pudding
  • Mango Chia Pudding
  • Mint Chocolate Chia Pudding
  • Pumpkin Chia Pudding with Spiced Yogurt Whip
  • Magic Blue Chia Pudding

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Comments

  1. Erin @ Her Heartland Soul says

    October 21, 2016 at 10:23 am

    I love that glass!

    Reply
  2. Michelle says

    October 21, 2016 at 4:48 pm

    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.

    Reply
    • KathEats says

      October 21, 2016 at 5:19 pm

      Oh cool – thank you!

      Reply
  3. Emily Lingenfelter says

    October 21, 2016 at 5:45 pm

    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

    Reply
    • KathEats says

      October 21, 2016 at 6:03 pm

      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!

      Reply
  4. Elyse @ Just Murrayed says

    October 21, 2016 at 6:12 pm

    YES to everything fall in one bowl. This looks so good!

    Reply
  5. Allison says

    October 23, 2016 at 4:54 pm

    Just made it and the wait in the fridge seems so LOoooONG after having a smell of these spices.

    Reply
    • KathEats says

      October 23, 2016 at 5:40 pm

      Yay!!

      Reply
  6. Melissa says

    October 23, 2016 at 5:59 pm

    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?

    Reply
    • KathEats says

      October 23, 2016 at 6:20 pm

      World Market! Here they are.

      Reply
  7. Megan says

    October 24, 2016 at 3:52 pm

    Love your blog! Have you ever thought about doing meal plans like with shopping list and all??

    Reply
    • KathEats says

      October 24, 2016 at 6:40 pm

      Thanks! I’ve thought about it, but I’m not sure how much the demand is for them?

      Reply
  8. Melissa says

    October 25, 2016 at 2:55 pm

    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. 🙂

    Reply

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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