This warm and cozy Pumpkin Apple Chia Porridge is the perfect fall breakfast! Packed with spiced pumpkin flavor, fiber, and healthy fats. Make ahead on the weekend, and enjoy all week for an easy breakfast! Recipe can be made in the Instant Pot or Stovetop for ultimate ease.
With the first hint of fall two weeks ago, I dove head first into this cozy breakfast. The pumpkin and apple welcomed me with open arms; it’s one of my absolute favorite combos! My Pumpkin Apple Breakfast Bake still remains a reader favorite, I thought I would set to work creating a chia pudding variation.
Chia pudding has been a part of my breakfast or snack routine for over a year now. As a nutritionist, I love the additional boost of fiber, healthy fats, and protein, and really love playing with so many fun flavors!
Instead of my normal breakfast routine of regular chia pudding, I decided that fall needed it’s own warm flavor variation. INSERT: Pumpkin Apple Chia Porridge.
How to make Pumpkin Apple Chia Porridge
Gather up these simple ingredients:
- Full fat coconut milk
- Can of Pumpkin
- Apple, diced
- Pumpkin Pie Spice
- Maple syrup
- Chia seeds
With the Instant Pot you will toss in the following ingredients: 2 cans of full fat coconut milk, canned pumpkin, 1 large honey crisp apple, pumpkin spice, cinnamon, and maple syrup. Let it cook on manual, high pressure, for 1 minute. Then we use a quick release. Once removing the lid, stir in the chia seeds and let sit for 15 minutes before serving warm. That’s it!!
Tips and Stovetop Variation:
It should be known that I had to make this porridge several times to get it right (no worries because I still ate up all of the practice rounds!). I did try the Instant Pot a few times and got the burn signal, but was able to also successfully do it this way one time.
Although you could roll the dice and place the chia seeds in the IP to let it come to pressure, it actually works better to add them after you remove the lid.
For the stovetop, we will let the same ingredients come to a rolling boil, reduce heat, then add in chia seeds. The stovetop variation requires a little more hands on, but cook times are the same.
Serving, Storing, and re-heating:
- Serve: Top with chopped pecans and cinnamon to serve.
- Storing: Refrigerate and re-heat whenever you want to eat throughout the week! I’ve had a huge batch that has lasted me almost 2 weeks. So yummy and just what I love on a cool mid morning, or afternoon!
- Re-heat: the best way to re-heat is in the microwave
More easy breakfasts you will love!
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Pumpkin Apple Chia Pudding
This creamy bowl of goodness is reminiscent of oatmeal without the grains! Packed with healthy fats, and protein for a simple hearty breakfast. The pumpkin taste is so perfect for fall.
- 2 13.5 oz Cans of full fat coconut milk
- 1 14 oz can of pumpkin puree
- 1/2 cup chia seeds
- 3 tbsp maple syrup
- 1 large apple* (diced)
- 2 tsp pumpkin pie spice
- 2 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 cup diced roasted pecans for serving
For the Instant Pot:
Place coconut milk, pumpkin, apple, maple syrup, pumpkin pie spice, cinnamon, and sea salt into the instant pot. Give the mixture a quick stir and secure the lid. Select manual or pressure, and cook on high pressure for one minute.
Use a quick release, and once steam is released remove the lid. Stir in the chia seeds and let sit for about 15 minutes.
Serve warm with additional cinnamon and chopped pecans.
For the stovetop:
Stir together coconut milk, pumpkin, maple syrup, apples, pumpkin pie spice, cinnamon, and sea salt over medium high heat. Whisk together for 4-5 minutes until mixture beings to bubble, then add in chia seeds.
Reduce heat to low. Simmer for another 3-5 minutes, remove from heat. Serve warm and top with pecans and additional cinnamon.
Recipe can be refrigerated and re-heated with each individual use.
*I use honey crisp apples in this recipe
Chelsea Feil says
How are you supposed to cut the apple? Grated or chopped
Chopped! I’ll update the recipe. Thanks!
Looks yummy! What is the serving size for this? Thanks!
How many net carbs in a serving? Maybe I missed it
Thanks so much!
Amy Rains says
Hi Judy! I just updated the recipe card with the nutrition facts at the bottom. 13 net carbs per serving.
OMG! Just made this yesterday! I added a little more pumpkin spice and powdered monkfruit for just a little more kick to it. I’d definitely make it again. I wish the Calories were added at the bottom of recipe. 5 outta 5!
Amy Rains says
Thank you, Morgan! I just updated the recipe with calories added to the bottom of the recipe card.
Hi Amy, I am a health and wellness Ed’s life coach. I made this today and the flavor was really good. I throughly enjoyed it. I used sugar free maple syrup instead of regular maple syrup because that’s what I have in hand. I made this in my InstantPot. I got a burn notice. But everything still turned out ok though. Thank you for this recipe. I plan on making this again for a workshop I am doing and sharing this recipe. If you get a chance can you comment on why I got the burn notice.
Amy Rains says
Hi Sandy, hard to tell if I am not in the kitchen with you! As long as you keep the chia seeds out, it should be fine. But some IPs are more sensitive than others. You can also make on the stovetop! I have instructions for that above in the blog post.
Y. Mahoney says
Delicious, my son and I devoured this for breakfast this past week:)