Gluten-Free Vegan Pumpkin Spice and Pecan Chia Pudding
This healthy plant-based Pumpkin and Pecan Chia Seed Pudding is an easy recipe made with only 7 clean, real food ingredients. It can be prepared in under 5 minutes and is the perfect meal prep recipe for a healthy vegan breakfast with the flavors of Fall!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | No-Cook | Paleo-Friendly | No Refined Sugar | Medical Medium® Compliant }
Add all ingredients to a 16-ounce glass mason jar and seal the lid tightly.
Shake vigorously until all ingredients are well combined.
Taste and adjust the sweetener and/or spices to your preference.
Seal the top again tightly, and shake again.
Leave in the refrigerator for approximately 1 hour, or until it firms a little.
Stir well before serving.
Optional: Sprinkle additional pecans on top before serving.
Notes
Homemade Almond Milk. This is my milk of preference. However, it can be substituted with your favorite non-dairy milk. Another great option is JOI Organic Almond Milk made with 100% organic almonds.Maple Syrup. Feel free to adjust the amount of sweetener to your preference. In addition, any other type of organic liquid sweetener could be substituted.Pecans. I added “chopped” pecans to give the recipe texture. However, feel free to omit them or substitute them with another type of nut or even pumpkin seeds.Pumpkin Puree. Make sure you use 100% pumpkin “puree” and not pumpkin “pie filling”. In addition, try to buy organic pumpkin puree in a BPA-free can, if possible.Pumpkin Spice. I love to use my go-to high-quality organic pumpkin pie spice, but you can use whatever you have on hand.Vanilla Bean Powder. Can be substituted with organic pure vanilla extract in the same amount. To make this recipe 100% Medical Medium® compliant, substitute with alcohol-free vanilla extract.