ClosePhoto: Getty ImagesI’m a simple lady: if I see an easy fall recipe on my Instagram feed, I’m inclined to make it. And most recently, a pumpkin-pie-flavored chia pudding caught my eye.One of my favorite food influencers on the platform, Kristi Roeder (@avocado_skillet), shared herPumpkin Pie Chia Puddingin an Instagram Reel last week. Since it was posted, the video has over 939,000 views, so it’s safe to say that I wasn’t the only one curious to try it out.What inspired me to whip up this chia pudding was its simplicity. I had most of the ingredients on hand already, and the prep time took no more than five minutes. Here’s how I made the trending breakfast that was worth waking up for.The #1 Snack to Help You Poop, According to a DietitianThese are the ingredients and measurements you need to follow this recipe:3 tablespoons chia seeds3 tablespoons pumpkin puree½ teaspoon pumpkin spice¼ teaspoon vanilla extract1 tablespoon maple syrup¾ cup plant milk (I used unsweetened almond milk)All you have to do is combine all of the ingredients in a medium jar or container. After mixing it all together, let it sit for at least an hour in the fridge. I let it sit overnight so it can thicken up and be easy to grab in the morning.Once you’re ready to enjoy, simply grab your container of the chia pudding and top with whatever you choose—or eat as is! Roeder suggests topping the fall breakfast with yogurt and granola. I added some shaved almonds, and I think that any nut or seeds you have in your pantry would work great for added texture.Honestly, I would change nothing about Roeder’s recipe. It was the perfect consistency, and the flavor was a burst of fall in each spoonful. With just enough sweetness and includingfiber-packed chia seeds, this recipe is one I’ll be making for the rest of the season.This breakfast is entirely customizable and makes enough for one serving for a satisfying meal. Since it’s a larger serving, I found myself eating the majority of it and leaving a little bit to eat later for a small dessert or snack.Give it a tryif you’re a pumpkin lover like me! For more fall breakfasts, try thisApple Cinnamon Chia Puddingor ourPumpkin Overnight Oats.Up next:This One Ingredient Can Help You Make the Creamiest Oatmeal—and Even Add Some ProteinWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Close
Photo: Getty Images
I’m a simple lady: if I see an easy fall recipe on my Instagram feed, I’m inclined to make it. And most recently, a pumpkin-pie-flavored chia pudding caught my eye.One of my favorite food influencers on the platform, Kristi Roeder (@avocado_skillet), shared herPumpkin Pie Chia Puddingin an Instagram Reel last week. Since it was posted, the video has over 939,000 views, so it’s safe to say that I wasn’t the only one curious to try it out.What inspired me to whip up this chia pudding was its simplicity. I had most of the ingredients on hand already, and the prep time took no more than five minutes. Here’s how I made the trending breakfast that was worth waking up for.The #1 Snack to Help You Poop, According to a DietitianThese are the ingredients and measurements you need to follow this recipe:3 tablespoons chia seeds3 tablespoons pumpkin puree½ teaspoon pumpkin spice¼ teaspoon vanilla extract1 tablespoon maple syrup¾ cup plant milk (I used unsweetened almond milk)All you have to do is combine all of the ingredients in a medium jar or container. After mixing it all together, let it sit for at least an hour in the fridge. I let it sit overnight so it can thicken up and be easy to grab in the morning.Once you’re ready to enjoy, simply grab your container of the chia pudding and top with whatever you choose—or eat as is! Roeder suggests topping the fall breakfast with yogurt and granola. I added some shaved almonds, and I think that any nut or seeds you have in your pantry would work great for added texture.Honestly, I would change nothing about Roeder’s recipe. It was the perfect consistency, and the flavor was a burst of fall in each spoonful. With just enough sweetness and includingfiber-packed chia seeds, this recipe is one I’ll be making for the rest of the season.This breakfast is entirely customizable and makes enough for one serving for a satisfying meal. Since it’s a larger serving, I found myself eating the majority of it and leaving a little bit to eat later for a small dessert or snack.Give it a tryif you’re a pumpkin lover like me! For more fall breakfasts, try thisApple Cinnamon Chia Puddingor ourPumpkin Overnight Oats.Up next:This One Ingredient Can Help You Make the Creamiest Oatmeal—and Even Add Some ProteinWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
I’m a simple lady: if I see an easy fall recipe on my Instagram feed, I’m inclined to make it. And most recently, a pumpkin-pie-flavored chia pudding caught my eye.One of my favorite food influencers on the platform, Kristi Roeder (@avocado_skillet), shared herPumpkin Pie Chia Puddingin an Instagram Reel last week. Since it was posted, the video has over 939,000 views, so it’s safe to say that I wasn’t the only one curious to try it out.What inspired me to whip up this chia pudding was its simplicity. I had most of the ingredients on hand already, and the prep time took no more than five minutes. Here’s how I made the trending breakfast that was worth waking up for.The #1 Snack to Help You Poop, According to a DietitianThese are the ingredients and measurements you need to follow this recipe:3 tablespoons chia seeds3 tablespoons pumpkin puree½ teaspoon pumpkin spice¼ teaspoon vanilla extract1 tablespoon maple syrup¾ cup plant milk (I used unsweetened almond milk)All you have to do is combine all of the ingredients in a medium jar or container. After mixing it all together, let it sit for at least an hour in the fridge. I let it sit overnight so it can thicken up and be easy to grab in the morning.Once you’re ready to enjoy, simply grab your container of the chia pudding and top with whatever you choose—or eat as is! Roeder suggests topping the fall breakfast with yogurt and granola. I added some shaved almonds, and I think that any nut or seeds you have in your pantry would work great for added texture.Honestly, I would change nothing about Roeder’s recipe. It was the perfect consistency, and the flavor was a burst of fall in each spoonful. With just enough sweetness and includingfiber-packed chia seeds, this recipe is one I’ll be making for the rest of the season.This breakfast is entirely customizable and makes enough for one serving for a satisfying meal. Since it’s a larger serving, I found myself eating the majority of it and leaving a little bit to eat later for a small dessert or snack.Give it a tryif you’re a pumpkin lover like me! For more fall breakfasts, try thisApple Cinnamon Chia Puddingor ourPumpkin Overnight Oats.Up next:This One Ingredient Can Help You Make the Creamiest Oatmeal—and Even Add Some Protein
I’m a simple lady: if I see an easy fall recipe on my Instagram feed, I’m inclined to make it. And most recently, a pumpkin-pie-flavored chia pudding caught my eye.
One of my favorite food influencers on the platform, Kristi Roeder (@avocado_skillet), shared herPumpkin Pie Chia Puddingin an Instagram Reel last week. Since it was posted, the video has over 939,000 views, so it’s safe to say that I wasn’t the only one curious to try it out.
What inspired me to whip up this chia pudding was its simplicity. I had most of the ingredients on hand already, and the prep time took no more than five minutes. Here’s how I made the trending breakfast that was worth waking up for.
The #1 Snack to Help You Poop, According to a Dietitian
These are the ingredients and measurements you need to follow this recipe:
All you have to do is combine all of the ingredients in a medium jar or container. After mixing it all together, let it sit for at least an hour in the fridge. I let it sit overnight so it can thicken up and be easy to grab in the morning.
Once you’re ready to enjoy, simply grab your container of the chia pudding and top with whatever you choose—or eat as is! Roeder suggests topping the fall breakfast with yogurt and granola. I added some shaved almonds, and I think that any nut or seeds you have in your pantry would work great for added texture.
Honestly, I would change nothing about Roeder’s recipe. It was the perfect consistency, and the flavor was a burst of fall in each spoonful. With just enough sweetness and includingfiber-packed chia seeds, this recipe is one I’ll be making for the rest of the season.
This breakfast is entirely customizable and makes enough for one serving for a satisfying meal. Since it’s a larger serving, I found myself eating the majority of it and leaving a little bit to eat later for a small dessert or snack.
Give it a tryif you’re a pumpkin lover like me! For more fall breakfasts, try thisApple Cinnamon Chia Puddingor ourPumpkin Overnight Oats.
Up next:This One Ingredient Can Help You Make the Creamiest Oatmeal—and Even Add Some Protein
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
Tell us why!
