Pumpkin Spice Lattes may have a reputation for being ~basic~, but there’s zero shame in wanting to celebrate the fall season with some spiced-up flavor. That being said, you don’t have to keep it to your fancy coffee order. This pumpkin spice chia pudding recipe is the perfect way to mix up your breakfast or dessert—no sugary coffeehouse syrup necessary. (Although, with these hacks, you can make your PSL order healthier.)
And if you can’t get enough of that pumpkin flavor, there’s a way to really punch it up: “You can intensify the taste of pumpkin in recipes by adding roasted sweet potato, freshly grated ginger, and a touch of pure maple syrup,” says Cate Ritter, author of The Lean 18, who created this chia pudding recipe.
Of course, this pudding doesn’t just taste good—it packs a nutritious punch, too. Chia seeds are packed with protein, fiber, and omega-3 fats, and they take on the taste of the ingredients around them. Which, in this case, are all those good-for-the-soul autumn spices. Follow the recipe to make a single serving, or make a big batch on Sunday so you can have it as a grab-and-go breakfast all week. (PS: That’s just one of the secrets to becoming a morning workout person.)
Pumpkin Spice Chia Pudding Recipe
Makes: 1 serving
3/4 cup full-fat coconut milk
1 serving Pumpkin Spice Paleo Pro Protein Powder
1 serving Paleo Pro Recovery Powder (They’re air dried sweet potatoes!)
2 tablespoons chia seeds
1 cup pumpkin puree
1 teaspoon maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
stevia, to taste
Add ingredients to a high-speed blender. Blend until smooth and creamy. Refrigerate overnight to thicken before enjoying.