Ingredients

The following ingredients have 4 Servings
  • 1 C (255g) Nut Milk (I use Homemade Cashew Milk* (see note))
  • 3/4 C (205g) Pumpkin Puree (Not Pumpkin Pie)
  • 1-2 Tbs Maple Syrup (to taste)
  • 1/2 tsp Cinnamon (ground)
  • 1/4 tsp Nutmeg (ground)
  • 1/4 tsp Ginger** (ground)
  • 1/4 tsp Cloves** (ground)
  • 1/4 tsp Splash of Vanilla Extract (optional)
  • 1/4 C + 1 Tbs (60g) Chia Seeds*** (adjustable depending on your preference for thickness (see note))
  • Homemade Granola
  • Seasonal fruit such as pears, apples and/or figs
  • Coca Nibs
  • Pecans and/or Hazelnuts

Instruction

  • In a large lidded jar or bowl, pour in the nut milk and scoop in the pumpkin puree. Sprinkle in the maple syrup, cinnamon, nutmeg, ginger, cloves and the optional vanilla extract. Whisk to incorporate the ingredients. Stir in the chia seeds (if using a lidded jar, simply add the chia seeds and shake the jar vigorously to mix). Taste to adjust spices and/or maple syrup to taste. If adding fruit like figs, you may not need more maple. Allow to sit 10 minutes, then shake jar again so the chia seeds don't stick together. Allow to set at least 30 minutes or over night before serving. 
  • If storing overnight, spoon the chia pudding into single serving jars put a lid on it and rest the jars in the fridge. When ready to serve, layer in the granola for a parfait, and top with fresh seasonal fruit such as figs, pears and/or apples, cocoa nibs, chopped pecans and/or hazelnuts. Enjoy chilled! 
  • Store in the refrigerator in a lidded container for up to three days (without any of the toppings).