Easy and perfect for a healthy breakfast, this overnight chia seed pudding recipe will fulfill the flavors of your fall cravings with its delicious blend of pumpkin and cinnamon!
Every year, my family grows pie pumpkins.
Besides my zinnia flowers, pumpkins are my favorite crop to grow. There’s just something about seeing them transform from vine to green pumpkin to a bright and cheery orange color by September.
Typically, we are blessed with 40 to 50 pie pumpkins. New England pie pumpkin is the variety and they do exceedingly well in our garden.
After harvesting them, my boys and I enjoy cooking with them. Pumpkin is a wonderful addition to smoothies, waffles, muffins, cinnamon rolls, soups, chilis and much more.
A few years ago, I decided to put a dab of pumpkin and fall spices in our normal chia pudding, and we were pleasantly surprised! This recipe has become a family favorite in the fall, and I hope you will enjoy too!
What is chia pudding?
Chia pudding is a breakfast or dessert dish that typically includes a liquid of some sort (dairy or non-dairy), chia seeds, sweetener of choice, and endless add-ins such as fruit, spices, or nuts.
Are chia seeds good for you?
Yes! Chia seeds contain healthy fats which our body needs. They are high in omega-3 fatty acids. Chia seeds are also high in fiber, protein, magnesium, and antioxidants.
However… like all nuts and seeds, chia seeds also have phytic acid, an anti-nutrient which can stop our bodies from absorbing the minerals we need from food.
To neutralize the phytic acid, this recipe calls for an overnight soaking step at room temperature rather than in the refrigerator, like most other overnight pudding recipes. An overnight soak at room temperature in an acidic medium (in this case, yogurt) mimics germination for the chia seeds — unlocking their full nutrition.
That’s it! It’s completely hands-free and couldn’t be simpler.
What makes chia seeds thicken up?
Liquid is the key ingredient that makes chia seeds expand and thicken up. In fact, chia seeds expand to nine times their size when mixed with liquid!
Most often, the liquids used in chia seed puddings are dairy milk, almond milk, or coconut milk. In this recipe, dairy milk can be substituted for non-dairy milk as long as the consistency of the milk isn’t too thin, such as homemade almond milk.
Time also makes the chia seeds thicken up. It’s important to leave the pudding undisturbed (as tempting as it may be!) for at least seven hours, or overnight.
Ingredients & Substitutions
- Milk — can substitute any milk of choice (almond, hazelnut, coconut, cashew, etc.)
- Yogurt — I love using this homemade raw milk yogurt, but any yogurt will do, even a dairy-free coconut yogurt will work!
- Maple syrup — or any other sweetener of choice (honey, soaked and blended dates, Rapadura, etc.)
- Chia seeds
- Pumpkin puree — if you don’t care for the flavor of pumpkin, you can use any canned squash
- Cinnamon
- Nutmeg
- Toppings of choice — we love crispy nuts, shredded coconut, and fresh fruit!
How To Make Pumpkin Chia Seed Pudding
In a large bowl, combine yogurt, milk, maple syrup, chia seeds, pumpkin puree, cinnamon, and nutmeg. Mix well.
Pour into small 1/2 pint Mason jars or bowls and cover with lids. Leave at room temperature overnight.
This pumpkin chia seed pudding recipe might possibly be the easiest breakfast option, ever!
Troubleshooting Tips
These last few years, I have made my fair share of chia pudding, and I’d like to share a few mistakes with you… so you don’t repeat them, hopefully!
Thoroughly mix all the ingredients of the chia pudding, and once mixed, quickly pour into your containers. Otherwise the chia seeds settle to the bottom and it might not set up right.
Make sure your measurements, and the ratio of chia seeds to liquid is correct. If you are a ‘toss in this’ and ‘toss in that’ kind of cook, chia seeds may not perform consistently for you.
However, if there is a mistake in measuring and the chia seeds don’t set up right, you can always mix in a few more tablespoons of chia seeds. It should set up better the second time.
Overnight Pumpkin Chia Seed Pudding
Easy and perfect for a healthy breakfast, this overnight chia seed pudding recipe will fulfill the flavors of your fall cravings with its delicious blend of pumpkin and cinnamon!
Ingredients
- 1 cup raw whole milk or dairy-free milk of choice
- 1/2 cup plain yogurt homemade or store-bought
- 1-1/2 tablespoons maple syrup plus more to taste
- 1/3 cup chia seeds white or black
- 2 tablespoons pumpkin puree canned or fresh (if fresh, make sure to drain the liquid off)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- toppings of choice crispy nuts and seeds, unsweetened shredded coconut, fresh fruit, etc.
Instructions
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Mix together milk and yogurt in a medium-sized mixing bowl.
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Pour in chia seeds. Mix thoroughly and quickly, then let sit.
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Every few minutes, stir the mixture again so the chia seeds thicken consistently throughout.
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Cover and let sit at room temperature for at least 7 hours, or overnight.
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In the morning, mix in maple syrup, pumpkin puree, cinnamon, and nutmeg.
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Spoon into 1/2 pint Mason jars (or small bowls) and top with desired toppings.
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Enjoy as a breakfast, snack or special treat! Or, transfer to the refrigerator to enjoy later.
Recipe Notes
Toppings are not necessary but add a little extra crunch or flavor. My favorite toppings include raw pumpkin seeds, extra cinnamon, coconut flakes and a variety of nuts. Learn how to soak and dehydrate nuts for best nutrition here!
Looking for more recipes featuring pumpkin? Try these!
- Soaked Pumpkin Bread
- Soaked Pumpkin Muffins with Cream Cheese Filling
- Cultured Pumpkin Sourdough Cinnamon Rolls with Cream Cheese Frosting
- Paleo Sugar Cookies with Pumpkin Glaze
- Sprouted Spelt Pumpkin Roll with Cream Cheese Filling
- Sprouted Apple Pumpkin Breakfast Cookies
- Sprouted Pumpkin Spice Coffee Cake
- Instant Pot Grain-Free Pumpkin Cheesecake
- 32 Delicious Pumpkin Recipes (from Breakfast to Dessert)
Will you try this pumpkin chia seed pudding recipe? What are your favorite toppings and flavors?
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If we’re using almond milk or a different milk, should we refrigerate it instead of leaving it out at room temperature?
Hi Elena! If you are using a non dairy milk, you can still leave it out. Leaving it at room temperature will neutralize the phytic acid (anti nutrient) in the chia seeds. Hope this helps.?
Hi, won’t the (cow’s) milk sour and go bad if left out overnight?
Is there something nondairy i could replace the yogurt with, preferably not non dairy yogurt? this mama of 9, youngest being 5 months, is barely getting people fed let alone making non dairy yogurt?
Sometimes in white puddings, white chia seeds are more pleasing to the eye. Either will do though! There is a marginal Nutritional difference between the two. ?
God bless you, mama! I have four boys that keep me in the kitchen a lot! So you could passivity buy non dairy yogurt or substitute banana. Banana and pumpkin pair well surprisingly!
Not too much a fan of pumpkins.I’m assuming sweet potatoes would work as well?
Yes, sweet potatoes would work well!
I notice your chia seeds are white.All I have ever seen are grey/black ones.Is there a difference?Do I need to look for the white ones ? Thanks.
I am obsessed with all your muffin recipes (peanut butter, cinnamon spice, pumpkin…). They are all so simple, amazingly delicious, and shockingly grain-free. Great. I’ve been making them and sharing them all year. Thank you so much for coming up with these recipes! They have been satisfying my sweet tooth but also supporting my workouts and diet. Awesome.