Pumpkin Chia Pudding Parfaits
Pumpkin Chia Pudding Parfaits are made with real pumpkin puree and layered with crunchy pumpkin granola. They taste just like pumpkin pie!
Hey guys! How was your weekend?
I’m still sore from the blogger meetup on Saturday. I had so much fun chatting with everyone and Orange Theory turned out to be an amazing workout. If you’re interested in what it’s like, Ashley (who is an instructor) wrote a great post about it here.
Anyway, onto pumpkin chia pudding! This is the recipe that I was patiently preserving my pumpkin spice granola for last week. I tell ya, it wasn’t easy but these babies were definitely worth the wait. :)
The idea for chia seed pumpkin parfaits popped into my head a few weeks ago when we had breakfast at Jane on Fillmore in San Francisco. I don’t usually like the seedy texture of chia pudding unless it’s blended but I ordered the chia parfait on their menu in hopes that it might change my mind.
I wouldn’t say there was anything fancy about it, it was more the way that they layered it with a granola that had lots of crunchy texture and fresh fruit to gave it a hint of sweetness.
I decided to make version more suited for fall, topped it with crunchy pumpkin spice granola and diced honeycrisp apples, aka the BEST apples on the face of the planet.
You might have already noticed this by the first couple of pictures, but I tried making it two different ways, one blended with dates and one unblended with maple syrup.
To my surprise, we both preferred the unblended version. I’m not sure if it was from the maple syrup or not but the pumpkin flavor was much more prominent in the second one.
I listed both options in the directions so that you can try it however you prefer. I know that whole chia seeds look a little weird so I totally get wanting to blend it.
Also, feel free to leave out the yogurt if you want. I only added it because I knew it would make for a more appealing picture but it’s not necessary. And you can top with your favorite granola or whatever nuts, seeds, or fruit you have on hand. Hemp seeds, walnuts, raisins, pears or persimmons would all be delicious. The main idea is to create a mix of textures to help disguise the chia seeds.
Brandon and I both agreed that they tasted just like pumpkin pie, which we both happen to love. And even if you’re not dairy-free or vegan, they make a delicious and healthy breakfast.
I hope you guys love them as much as we do! Please let me know if you end up trying this recipe by leaving a comment below or sharing a picture with the hashtag #makingthymeforhealth. Your comments always make my day! :)
1/2 cup pumpkin puree
2 cups unsweetened vanilla almond milk
4 tablespoons maple syrup (or 4 pitted Mejdool dates)
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon tumeric (optional)
1/2 cup chia seeds
for topping: granola or nuts and seeds, coconut yogurt, diced apples or pears
- Combine all of the ingredients except for the chia seeds in a blender and blend for 10 seconds, until smooth.
- Add the chia seeds to the blender and use a spoon to stir together. If you prefer the smooth textured option, blend on high for 15 seconds, so that the chia seeds dissolve. Taste test to see if you prefer it a little sweeter and add maple syrup or more spices, as needed.
- Transfer the pudding to a container (preferably glass) and seal it shut. Place in the refrigerator overnight. The next morning, spoon some out into a small bowl and layer with yogurt, granola, and fruit. Serve immediately and enjoy!