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Pumpkin Spiced Chia Pudding
Meat Free Monday
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- Serves: 4
- Preparation: 5
- Passive: 10
- Ready: 15
A gently-spiced, make-ahead breakfast that’s both tasty and satisfying.
Ingredients
- 250 g pumpkin puree
- 150 g chia seeds
- 450 ml plant milk
- 2 tablespoons agave syrup
- 1 teaspoon vanilla essence or extract
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- dairy-free yoghurt and pecans, to serve
Method
Add the chia seeds, pumpkin puree, plant milk, agave syrup, vanilla, ginger, nutmeg and cinnamon to a bowl and combine.
Leave to sit for 10 minutes to allow the chia seeds to soak up the liquid.
Spoon into jars or ramekins and refrigerate until needed.
Just before eating, top with dairy-free yoghurt and pecans.
Additional notes
Recipe and video created for Meat Free Monday by Millie Barker
