Pumpkin Apple Chia Pudding

5 from 4 votes

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.

Prep Time5

Cook Time15

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings:

Author: Amy Rains

Ingredients

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

Instructions

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.

Notes

*I use honey crisp apples in this recipe

Nutrition