So when I tell someone that I will get a recipe to them “right away” you should automatically translate that into “in a few weeks” or “someday” or “riiiiiiiiight”. SO, as an apology, I am writing up the recipe for the cinnamon pumpkin chia pudding!
I found a similar recipe on the My Whole Food Life which you can find here: http://mywholefoodlife.com/2013/09/14/pumpkin-pie-overnight-oats/
Her blog is not paleo but she has some amazing healthy recipes that I’ve found are usually very easy to convert into a tasty paleo version!
Cinnamon pumpkin chia pudding
- 1 1/2 tbsp pumpkin puree
- 1 tbsp chia seeds
- 1 tsp nutritional yeast
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 medjool date chopped or 2 tsp maple syrup (optional)
- 1/2 cup milk of choice (I used hemp milk. I think almond milk or hazelnut milk would also be very good)
I baked a sugar/pie pumpkin in the oven for my pumpkin puree. I got impatient and scooped out the not completely cooked pumpkin and sent it through my food processor. The result was not smooth and I ended up having crunchy bites of pumpkin all throughout my pudding. … I was ok with that. It was really good! So do not worry if you’re impatient like me… I don’t think this recipe is an easy one to mess up!
I used 4 cups of milk when I made this recipe (which means it made 8 servings!) I poured all the ingredients into a half gallon mason jar, put the lid on and shake shake shake! Then… store in the fridge over night! (I know… waiting sucks.) But then you have a delicious breakfast waiting for you in the morning! Or, if you make it during the day, you’ll have a delicious dessert waiting for you that night!