Welcome to the first Cozy Peach Club exclusive recipe! I've been making blended chia pudding for meal prep for several months now, and as fall arrived I started adding pumpkin puree and cozy spices.
The result? YUM! I shared a serving with a friend several weeks ago and she asked me for the recipe. Here's how she felt after meal prepping it:
I plan to keep these exclusive recipe posts pretty short and to the point, unless it's a complex recipe. In that case, I'll add step-by-step photos, a bunch of tips, etc.
A few notes
- You don't need a high powered blender to make this recipe but it will result in a smoother texture. I use my magic bullet to blend the chia seeds (warning: it makes a terrible sound) and it's not the most powerful tool but it gets the job done.
- I like to use soy milk because it adds protein (7 grams per cup, equivalent to cow's milk), but any type of milk works here.
- Increase or decrease the maple syrup to taste. If using sweetened soy milk, you may want to start with less maple syrup.
- Divide ingredients between jars or make it all in one container, it doesn't really matter as long as you give everything a good stir before serving.
Want to make regular chia pudding?
Just remove the pumpkin puree. Or blend in fruit like strawberries, peaches, blueberries, etc. I use a ratio of 1 cup of milk to 2 tablespoons blended chia seeds, which makes it very thick.
I recommend thawing frozen fruit, as it waters down the chia pudding and makes it less thick.
For added nutrition, stir in Greek yogurt, toasted nuts, hemp hearts, applesauce...you name it! Enjoy!
Recipe
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Blended Pumpkin Chia Pudding
Equipment
- Blender or bullet blender
Ingredients
- 2 tablespoons chia seeds
- 1 cup milk of choice I use soy milk
- ½ cup pumpkin puree
- 1-2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch of salt
- ¼ teaspoon freshly grated ginger OR ⅛ teaspoon ginger powder
- optional toppings: toasted pecans, crushed graham crackers
Instructions
- To a bullet blender or standard blender add 2 tablespoons of chia seeds. Blend into a powder; it's okay if it's not completely smooth, the goal is just to break the chia seeds down.
- Add the milk and blend to combine. Add the pumpkin puree, 1 tablespoon of the maple syrup, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Use a microplane or the smallest holes on a box grater to grate in about ¼ teaspoon of ginger, or add ⅛ teaspoon ground ginger.
- Blend and taste the pudding, adding more ginger and maple syrup, if desired.
- Transfer to two 8-ounce mason jars or small containers and add optional toppings. Refrigerate for at least an hour to let the chia pudding thicken. Stir and enjoy!
Notes
- The nutrition facts are calculated using soy milk. They do not include the optional toppings.
- If you aren't used to eating a lot of fiber, I recommend sticking to a single serving of chia pudding. Two servings provides about half of the daily recommended minimum intake for American adults (25-38 g fiber) and that can be a lot at once if you're not used to eating a lot of fiber!
- Chia pudding keeps well for up to 4-5 days in the fridge.
Nutrition
Mr. Wilson of the Moment
This moment finds Mr. Wilson is an extremely cute sleeping pose. I think it's only fair that exclusive recipes have the cutest MW photos, how about you?
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