An easy, healthy pumpkin recipe perfect for breakfast or a healthy snack. We love topping the chia pudding with our new Pro-Chi Protein Crunch. Try it using Almond Butter Raisin or the Dark Chocolate Peanut Butter. So good!
1 C. canned pumpkin, puree
2 1/4 C. lite coconut milk
1 C. Chia Seeds
2 T. maple syrup
1/2 t. ground cinnamon
1/8 t. nutmeg
In a medium bowl, combine all ingredients and stir well. Divide into four ramakins or small glass jars. Place in refrigerator for at least an hour until set or overnight. Top each with 1/4 C. Pro-Chi Protein Crunch before serving.
This recipe is also a perfect way to use any leftover sugar pumpkins that adorn your countertops during the fall season. Sugar pumpkins are pie pumpkins and are sweet and delicious when roasted. This is a healthy recipe giving you an alternative to sugary decadent treats but completely delicious!
To prepare the pumpkin, cut it in half and scoop out the seeds and stringy portions. Cut the pumpkin into large chunks and place skin-side down on a baking sheet covered with enough water to cover the full surfaace of the pan. Place in a 350 degree preheated oven and bake for about 15-20 minutes. Turn flesh side down and bake for an additional 10-15 minutes until fork tender. Remove from oven and let cool. Cut away skin, reserving the cooked flesh and puree in a food processor or blender.