Chia Seed Pumpkin Pudding
Pumpkin Chia Seed Pudding takes just minutes to make, is packed with good-for-you ingredients, and is perfect for breakfast, dessert, or a healthy lunchbox treat.
Hello Super Healthy Kids community! Robyn here from Real Food Whole Life to share a version of one of my easiest, healthy recipes. Have you tried chia seed pudding yet? There are so many great flavor combos to try, and today I’m excited to share this simple, quick pumpkin version. As a mom of a 3 year-old I’m always looking for fast, easy recipes for my daughter and I to enjoy for breakfast or as an after-school snack. I’m also looking for ways to add extra fruits and veggies into every meal, especially when they come in the form of a creamy, naturally sweet dessert.
Chia seed pudding is super simple to make. All that’s required is stirring a few ingredients together in a bowl and then letting the pudding set in the fridge. I like to store the pudding in small mason jars so they are ready to grab and go any time.
This recipe can be made with plain yogurt or coconut milk (from a can) for a dairy-free option. It’s naturally gluten-free, nut-free, and refined sugar-free to it’s a great option for many. It also uses canned pumpkin to keep things super simple. Feel free to experiment with the amount of maple syrup you add, depending on the level of sweetness you prefer.
Finally, have fun playing with the toppings! I like to use pumpkin seeds and flaked, unsweetened coconut, but go ahead and let your imagination run free. Topping the puddings is a fun way to get your kids into the kitchen as well. Allow them to select their topping of choice and sprinkle it on!
Robyn Conley Downs is the mom behind Real Food Whole Life, a website to inspire and simplify healthy eating and living. Visit her there for healthy recipes, plus tips and tricks for a raising healthy kids.
Chia Seed Pumpkin Pudding
- 1 cup yogurt, plain
- 1 cup pumpkin, canned
- 4 tablespoon maple syrup, pure
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 4 tablespoon chia seeds
- In a large bowl, whisk together the yogurt or coconut milk, pumpkin puree, maple syrup, cinnamon, and vanilla extract. Add the chia seeds and whisk again until very well combined.
- Refrigerate for at least 2 hours, or until the chia seeds have plumped. Pour into jars and sprinkle with toppings of choice. Optional toppings include: Coconut, pumpkin seeds, or sliced bananas.
- Enjoy immediately, or store in the fridge, covered, for up to 5 days.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie