Pumpkin Chia Pudding
2 cups almond milk
1 cup pumpkin purée
2 scoops of whey protein (vanilla)
1 tablespoon maple syrup or stevia
1/2 teaspoon vanilla extract
5 tablespoons chia seeds
2 teaspoons ground cinnamon plus 1/4 teaspoon for sprinkling
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon Kosher salt
4 tablespoons of nut butter
6 tablespoons pepita seeds or other nuts
Blend all ingredients, except chia seeds, until smooth.
Place the blended mixture into a resealable large jar (or 2-4 smaller jars) then add chia seeds. Seal the jar and shake.
Place in the refrigerator overnight or for at least 3+ hours. I shook my jars once in between to make sure they didn't become too gelatinous.
Pour some extra almond milk on top and eat up. Breakfast, snack or post-workout recovery is served!