Pumpkin Chia Pudding

Chia seeds are full of important macro and micronutrients. They are a great source of Omega-3 fatty acids, are full of antioxidants, quality protein and fiber; making these little seeds an easy and valuable addition to your nutrient dense diet.


A great way to add chia seeds to your family’s menu is with chia pudding. When chia seeds are soaked in liquid they swell to a gel-like consistency, transforming the mixture into a pudding-like consistency. My family loves chia pudding as a breakfast and I tend to reserve Fridays for our “take a break from eggs”, “Yeah it’s Friday!” special breakfast. I created this recipe when I was teaching my first RESTART class in the fall. We are bombarded with pumpkin spice everything this time of year and it’s almost impossible to partake in this classic fall flavor without also bombarding your body with tons of unnecessary sugar. This Pumpkin Chia Pudding is full of antioxidants, vitamin A and vitamin C, all helping to strengthen your immune system and fight infections. The addition of cinnamon not only adds great flavor but it also helps to stabilize blood sugar and curb sugar cravings. Add a touch of natural sweetness by topping with chopped apples and coconut or any organic berries you love. I hope you and your family enjoy the ease, deliciousness and nutrient dense powerhouse that is chia pudding!

Pumpkin Chia Pudding

My family loves chia pudding for breakfast and the fact that it takes about 5 minutes to assemble the night before and it's ready to dish up in the morning, well, there's no better way to kick off a Friday morning than that!
Prep Time 5 mins
Inactive Time 30 mins
Total Time 5 mins
Course Breakfast, Dessert, Snack
Servings 6


  • 1 can full fat coconut milk I like Native Forrest Simple, no guar gum added
  • 1 can water
  • ½ can organic pumpkin puree
  • 1 tbsp. pumpkin pie spice
  • 1 tbsp. cinnamon
  • ¼ tsp salt
  • 1 tsp vanilla
  • 7-8 tbsp. chia seeds


  • Blend all ingredients, except chia seeds, in blender until well mixed. Pour into large glass jar or bowl.
  • Add chia seeds. Shake or stir to combine well. Let refrigerate at least ½ hour. I make mine the night before and it’s ready in the morning.
  • Top with granny smith apples and coconut flakes or topping of your choice.  (bananas, blueberries, etc.)
Keyword chia seeds, gluten free, pumpkin, whole30