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Pumpkin Chia Breakfast Pudding

BY ELIZABETH BORELLI

This uber-healthy and sinfully delicious breakfast pudding is protein and fiber-packed enough to keep you going all morning long.  If you’re new to the wonders of chia, these tiny seeds are extraordinarily high in both of these key nutrients.  And just 2 oz. of chia seeks pack more than 8 times the omega 3 content than an ounce of salmon.

Another unique chia characteristic is the gelatinous coating they developed when soaked in liquid.  Thus the pudding connection which offers endless options for a yummy breakfast, portable lunch or even a healthy dessert.  Soak your chia seeds in water, plant or dairy milk overnight for best results!

Pumpkin Chia Breakfast Pudding

Makes 3 generous cups (3 servings)

Ingredients

• ½ cup strong ginger tea
• 1 cup rice or your favorite plant-based milk
• 6 tablespoons chia seeds
• 6 dried, pitted dates
• 1 cup fresh cooked or (BPA-free) canned pumpkin
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon nutmeg (optional)
• Dash salt

Combine tea (warm or cold), milk, chia seeds and dates in a glass jar or bowl, cover and let stand for at least an hour, or, preferably refrigerated overnight before using.

When you’re ready to prepare your pudding, add the chia mixture and the remaining ingredients to a Vitamix or blender and blend until just combined or super-smooth, depending on your preference.

Enjoy!