Pumpkin chia pudding is back!
This pumpkin chia pudding is perfectly festive for fall. Having quick snacks on hand is a must– for anyone really. But especially for moms with hungry toddlers. It’s not a joke, they literally snack. all. day. long. If I’m not cleaning up a mess from a snack, I’m cooking a new snack! Exhausting work!
We enjoy this pumpkin chia pudding as an addition to breakfast or a dessert at lunch. I add collagen so that it works well as a balanced, stand alone snack. If you use a nut milk, then this will be low in fat and I suggest adding some sort of fat to round out the snack. Topping it with sprouted pumpkin seeds can be a great way to add some extra fat.
Pumpkin Chia Pudding with Collagen
Ingredients
- 1 cup milk of choice
- 1/2 cup pureed pumpkin
- 1 tbsp maple syrup
- 1 tsp vanilla
- 1/2 tsp cinnamon
- pinch nutmeg, cinnamon, clove, ginger
- 1 scoop collagen protein powder
- 1/4 cup chia seeds
Instructions
- Mix milk of choice, pumpkin, spices, and maple syrup together.
- Slowly stir in collagen protein powder until disolved.
- Slow mix in chia seeds. Stir well to combine.
- Set the mixture in fridge at least 30 minutes or until thickened.