Sorry, but This Gut-Healthy Pumpkin Pie Chia Pudding Is Way Better Than Oatmeal
Looking to sneak some vegetables into your breakfast? Check out this pumpkin pie breakfast bowl.
By mid-February you've no doubt entered an Oatmeal Slump. You know what I mean: You've eaten the go-to warming breakfast grain often enough that you're on the verge of falling asleep in your bowl. If that resonates, we have a dynamic new comfort meal by way of Adriana Urbina, chef and founder of Tepuy Collective: pumpkin chia pudding. (Oh, and to clarify, that means that the pudding is happily nestled in a pumpkin.)
"You don't need to take need to take the skin off, because you can eat it, so don't worry about it, and we're going to take all the seeds out," says Urbina. "And also you can save the seeds for another recipe." Having this base is already a big win for our mornings; packed with potassium plus vitamin A and C, pumpkin is a nutritional powerhouse that should put you in the green with your veggie intake. Gotta love a versatile squash! (And if you can't find a small pumpkin this time of year, Urbina suggests opting for a kabocha squash instead, which has a similar flavor and texture.)
So what delights do we put in our delicious pumpkin carriage? Well, the pudding itself is a combination of (duh) high-fiber chia seeds, substituting the usual role of our oats. We also have loads of cinnamon, everyone's favorite warming winter spice, and an excellent way to stabilize your blood sugar levels. Mix in some maple syrup, the nut butter of your choice (Team Almond Butter forevs), and electrolyte-rich coconut milk. Make your pudding 24 hours in advance and pop in the fridge...it should give you enough time to figure out what melange of fruit to add on top. And it'll feel like a joyful endeavor this time.
Intrigued? Watch the full video to get the recipe, and kiss the Quaker Oats guy buh-bye.
Warm pumpkin pie breakfast bowl
For the chia pudding:
1/4 cup chia seeds
1 cup coconut milk or plant milk
1 1/2 tsp pumpkin pie spice
1 tsp pure vanilla extract
2 Tbsp maple syrup
Pinch of salt
For the squash bowls:
2 small acorn squash or pumpkin
1/3 cup maple syrup
2 Tbsp cinnamon
1/4 cup nut butter
For topping (optional):
1 tsp cinnamon
2 Tbsp maple syrup
1. First, make your chia pudding: Combine all chia pudding ingredients together and stir for a few minutes until it starts to thicken. Pour into a covered glass container and chill overnight.
2. Preheat the oven to 450 degrees. Slice the squash in half and scoop out the seeds. Place the squash on a parchment-lined baking sheet flesh side up.
3. Combine nut butter, maple syrup, and cinnamon in a glass, and divide mixture between squash halves. Rub it into the sides and on the top using your fingers.
4. Roast the squash in the oven for 25 minutes until it starts to turn brown. While it bakes, assemble your toppings (if using).
5. Remove squash from the oven and let cool slightly for about 5 minutes. Fill the centers of the squash with chia pudding, your desired toppings, then finish with a drizzle of honey and sprinkled cinnamon.
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