Good morning, friends! Can you believe it’s the last week of October already?! Seriously, how did this happen? I know, it’s been way too long since I’ve posted a recipe on the blog… My recipe testing and blog writing has come to a complete standstill lately, and I’m so sorry for that! The fall term of my nutrition program at NUNM has proven to be a little more intense than the summer was, and I’ve felt myself being pulled in so many different directions lately. But with fall in full-swing I thought it was appropriate timing for some pumpkin recipes! I thought you’d probably agree. 😉 This Carrot Pumpkin Chia Seed Pudding recipe is perfect for me right now because it’s quick and easy to make the night before, perfect for an on-the-go breakfast, and perfectly embodies the taste of fall in every spoonful.
With the spicy tastes of cinnamon, nutmeg, and ginger paired with the delightfully warming flavor of pumpkin and the extra flavor boost courtesy of Color Bar‘s Carrot Ginger Coconut bar mixed in, there is definitely not a lack in flavor here! This has seriously become my favorite way to start the day, I think I could (and likely will) eat it almost every day until pumpkin season comes to a close. I’ve become super dependent on my quick breakfasts these days with school keeping me as busy as it has, and as I’m sure you can probably relate, it’s easy to fall into a food slump when that happens. Some quick overnight oats, a piece of avocado toast, a smoothie… It’s become a continuous cycle of autopilot breakfasts that I can shovel into my mouth (as mindfully as possible) on my way to class. But not with this recipe! With only a few minutes to prep it the night before, I had a delicious fall-inspired treat waiting for me this morning. And of course with all the pumpkin puree left, I have to make a batch of pumpkin chocolate chip cookies, right?! That’s a rhetorical question. Of course I do. 🙂
Stay tuned for that one coming up soon, friends. I’m presenting some recipes at a DIY cooking with essential oils class this weekend and a new vegan, gluten-free pumpkin chocolate chip cookie recipe is on the menu. So naturally I’ll be perfecting the recipe (aka stuffing my face with cookies) all week to prep for it!
I hope you love this chia seed pudding as much as I do, and please let me know what you think! Leave comments below, on my Facebook page, or tag #everydayvegankitchen on Instagram with your photos.
This post features the Carrot Ginger Coconut bar from my friends at Color Bar. You can simply omit the bar from the recipe and keep all other measurements the same if you don’t have one of these to add, or you can order your own box of Color Bars right here! They’re 100% vegan, full of fiber and a wealth of other nutrients, and contain zero added sugars. Perfect for on-the-go snacking, or for adding some extra flavor (and nutrients!) to your breakfast in the morning. These bars are truly the real deal, and they never fail to keep me full when I’m stuck on campus all day.
- 1 cup unsweetened nut milk (almond milk used)
- 1/4 cup chia seeds
- 2 tbsp maple syrup
- 2 tbsp pumpkin puree
- 2 tbsp rolled oats
- 1/2 Carrot Ginger Coconut Color Bar
- 1/4 to 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- Pinch sea salt
- 1/2 chia seed pudding
- 1/2 Carrot Ginger Coconut Color Bar, chopped into small pieces
- 1/2 banana
- Granola, nuts, seeds, or nut butter of choice
- In a blender, mix the nut milk with 1/2 of the Carrot Ginger Coconut Color Bar (reserving the other half for topping), the pumpkin puree, maple syrup, and all spices until fully mixed and all chunks are broken down
- Add nut milk mixture, chia seeds, and rolled oats to a mason jar, stirring until fully mixed together
- Store in the refrigerator overnight, or for at 4 hours
- Layer the chia pudding, banana, Color Bar pieces, granola, nuts, seeds, or any other topping of choice into a mason jar for an on-the-go breakfast, or into a bowl to enjoy leisurely
- If you don't have Carrot Ginger Coconut snack bars by Color Bar, you can simply omit it from the recipe and increase the pumpkin puree by 1 tbsp and the spices by a few pinches for an added flavor boost. You can also order a box of them at eatmorecolor.com!