06/10/2026
Pumpkin pie chia pudding for breakfast is what dreams are made of!! 🎃
October is pumpkin-everything month in this house and I'm not sorry. I mix this on Sunday night in about 10 minutes, and breakfast is sorted until Friday! 👌
Pumpkin Pie Chia Pudding:
▫️ Ingredients (makes 5 jars)
110 g chia seeds (3.9 oz)
230 g light Greek yoghurt (8.1 oz)
400 ml light coconut milk (13.5 fl oz)
50 ml skimmed milk (1.7 fl oz)
250 g pumpkin purée, tinned or homemade (8.8 oz)
70 ml maple syrup (2.4 fl oz)
1 tsp vanilla extract
1 pinch salt
Spices
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground clove
Toppings
5 tbsp light Greek yoghurt (about 100 g, 3.5 oz)
Pecans
▫️ Instructions
Blend the coconut milk, milk, pumpkin, maple, spices, vanilla and salt until completely smooth.
Taste it now. If you want it sweeter, add more maple before the chia goes in.
Whisk it into the Greek yoghurt until smooth.
Stir in the chia, wait 5 minutes, then stir again. This step is what stops the clumps at the bottom.
Cover and chill for at least 6 hours, or overnight.
You could leave it in the container like I did in the beginning, add some Greek yoghurt and pecans, or spoon into 5 jars and top each one with 1 tbsp yoghurt.
▫️ Macros per jar approx.:
~345 kcal | ~12 g protein | ~39 g carbs | ~16 g fat
💾 Save this for Sunday!
If you're new here, I'm Julia 👋 Mum, full-time job, zero tolerance for boring food. I prep breakfast, lunch and dinner on the weekend so I'm not standing in front of the fridge at 6pm with no idea what to make. New meal prep and easy dinners every week, so follow along if you want more 🤎
