Servings : jars
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Ingredients
Instructions
- In a medium bowl, whisk ½ cup pumpkin puree, ½ cup nonfat plain greek yogurt, 1 tbsp maple syrup, 1 tsp pumpkin pie spice, ½ tsp vanilla extract and a pinch of salt until smooth.
- Add 1 scoop vanilla protein powder and whisk again until you can't see any clumps.
- Slowly pour in 1 cup unsweetened plant-based milk, whisking as you go so it stays smooth.
- Stir in ⅓ cup chia seeds. Let it sit for 5 minutes, then stir again to break up any chia clumps.
- Divide between two jars, cover and refrigerate for at least 4 hours or overnight.
- Stir each jar. Serve layered with nonfat plain greek yogurt and topped with a pinch of ground cinnamon
Nutrition
Notes
- Keeps in the fridge for up to 4 days with the lid on. Add the toppings right before eating.
- Some protein powders thicken chia pudding more than others. If yours makes it too thick, add a splash of milk or water when you're mixing it and stir until it loosens up.
- Pumpkin pie spice. No pumpkin pie spice? Mix ½ tsp ground cinnamon, ¼ tsp ground ginger, ⅛ tsp ground nutmeg and ⅛ tsp ground cloves. That makes exactly the 1 tsp this recipe needs. If you don't have a ⅛ tsp measure, a generous pinch is close enough.
