Seeee I told you I’d be back!! I’ve seen so many people talk about chia pudding but I’ve never made it before. Last week I decided to make a pumpkin pie- inspired parfait layered with peanut butter greek yogurt. This was perfect for breakfast on the go and was easy and quick to prepare.
Pumpkin Chia Pudding Parfait
- 2 T chia seeds (I used Bob’s Red Mill)
- .25 c canned pumpkin puree
- .25 c unsweetened almond milk
- .5 t vanilla extract
- .5 each of cinnamon and pumpkin pie spice
- .75 c plain greek yogurt
- 1 T peanut flour
- Toppings of choice (I used pure maple syrup and unsweetened coconut)
Combine the first 5 ingredients in a bowl. Stir well and place in the refrigerator for 20-30 minutes.
In a separate bowl, combine the yogurt and peanut flour- you could use any yogurt you’d like, I just love this combo with everything!
The chia pudding should begin to gel up and thicken. In a mason jar or other tall, portable container, start layering the two mixtures one at a time. Make the layers are big or as small as you want!
Top with fruit, syrup, coconut, granola or anything else you’d like. Cover and place in the refrigerator over night.
In the morning, all you have to do is dig in!
What’s your favorite grab and go breakfast?