Pumpkin Spice Latte Chia Pudding

Pumpkin Spice Latte Chia Pudding – the classic and favorite flavors of fall, infused into a protein and fiber rich breakfast!

Pumpkin Spice Latte Chia Pudding

My breakfasts have been blissfully basic lately.

In my defense, I am a year round pumpkin fan, AND I have never even had a PSL. But yes, I admit – this Pumpkin Spice Latte Chia Pudding is the most basic of basic and I am all about it.

Because I have never tasted a Pumpkin Spice Latte, this recipe was made a couple different ways before I landed on the one I have been enjoying for a while.

I first added coffee flavor to the pumpkin pudding. It was okay… not great. I prefer my pumpkin unadorned. Non caffeinated? Pumpkin with dates or maple only?

I dunno – I just wasn’t a fan.

So I added the coffee to the cashew cream layer and jackpot! We had a winner.

(see more vegan breakfast recipes here.)

Also? Coffee Cashew Cream is a good thing all on its own.

Really.

Try it.

I mean, just look: 

Well, I’m not meaning on its own like, eat the Coffee Cashew Cream with a spoon. It is good stirred into coffee (whoa – coffee inception!), and dolloped onto pancakes and waffles and oatmeal.

Okay, or on a spoon.

I’ve been making this best version of the Pumpkin Spice Latte Chia Pudding recipe for more than a month. Yeah, I may have started as soon as we had our first glimpse of a sorta cool fall day. I’d make a double batch and enjoy it all week for breakfasts and after tennis snacks.

Blissfully basic that keeps me full and energized all morning.

are you a year round pumpkin fan?

thoughts on the Pumpkin Spice Latte? 

Yield: 2 servings

Pumpkin Spice Latte Chia Pudding

Print

Pumpkin Spice Latte Chia Pudding - the classic and favorite flavors of fall, infused into a protein and fiber rich breakfast!

Prep Time 3 minutes

Additional Time 2 hours

Total Time 2 hours 3 minutes

Ingredients

• 3 Medjool dates, pitted (or sweetener of choice)
• 1 cup cashew milk
• 1/2 cup pumpkin puree
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg (or pumpkin pie spice)
• 1/2 cup chia seeds
• 1/2 cup cashew cream
• 1 teaspoon instant espresso or coffee
• pecan pieces and granola, to garnish

Instructions

1. In blender, combine dates and cashew milk. Blend on highest speed until smooth.
2. Add pumpkin and spices, blend to combine.
3. Transfer to container with lid, add chia seeds, and stir to combine.
4. Cover and refrigerate several hours to overnight. (I generally make this the night before.)
5. Just before assembling to serve, combine instant espresso powder with one or two teaspoons water - just enough to dissolve. Stir this mixture into the cashew cream. 
6. To serve, layer pumpkin chia pudding and cashew cream in a serving glass / bowl. Top with pecans, cinnamon.

Notes

dairy, egg, soy, oil, and gluten free, vegan

Recommended Products

• 
  Bustelo Instant Coffee. Large 7.05 oz glass jar. Pack of 2
• 
  Terrasoul Superfoods Organic Medjool Dates, 2 Pounds
• 
  Elmhurst - Unsweetened Cashew Milk - 32 Fluid Ounces. Only 5 Ingredients, 5X the Nuts, Non Dairy, No Added Sugar, Gums or Emulsifiers, Vegan
• 
  365 Everyday Value Canned Pumpkin, 15 Ounce
• 
  Terrasoul Superfoods Organic White Chia Seeds, 2 Pounds
• 
  McCormick Ground Cinnamon, 2.37 Oz
• 
  McCormick Pumpkin Pie Spice, Pumpkin Flavored Fall Spice, 1.12 oz
• 
  NOW Foods Raw Organic Cashews

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving:Calories: 148 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 18mg Carbohydrates: 29g Fiber: 21g Sugar: 29g Protein: 12g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

Try AmazonFresh Free Trial for Unlimited Grocery Delivery – add these recipe ingredients to your list. use code FRESH25 for a $25 off discount on your first AmazonFresh order!

about Kristina:

Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Pinterest

Facebook

StumbleUpon

Twitter

Linkedin

Reddit

Digg