Everything you love about a pumpkin spice latte in pudding form. This thick, creamy chia pudding takes a few minutes to mix up and can be served as a nourishing breakfast, snack, or dessert.
I have a very young chef to thank for my current love of pumpkin spice chia pudding, which I have enjoyed on repeat since the middle of summer – long before even Starbucks rolled out their customer favorite pumpkin spice lattes for the 2023 season!
Kai, younger brother of Stella (you may remember her from the Sushi Stacks and Green Eggs and Frizzled Ham videos), first discovered pumpkin chia pudding at Copper Cup, a popular local café. Kai and Stella fell in love with the creamy, spiced pudding, which the café layered with Greek yogurt and granola and served as a parfait.
Happy to find another wholesome snack for her kids, mom Maristela was eager to recreate the café favorite at home. She shared her working recipe with me, and I made a few modifications. Ostensibly helping her, I found myself returning to the creamy, crunchy, filling parfaits again and again.
My sons both tried the parfaits and enjoyed. They also appreciated the grab-and-go nature of the recipe. When stored in a jar, the parfaits are easy to pack and enjoy at work or school. I love that I can grab one out of the fridge for a ready-made breakfast.
For her part, Maristela now regularly doubles the batch. And though Kai and Stella often enjoy the pudding as an after school or post swim team snack, the versatile recipe hits the spots as a dessert too.
The magic is in the tiny seeds…
Chia seeds are the edible seeds of a flowering plant in the mint family. They don’t, however, deliver even a hint of minty flavor. The tiny black seeds (less frequently you’ll see a whitish-gray variety that can be used exactly the same way) are actually flavorless.
One major appeal of chia seeds is tied to their incredible ability to absorb moisture. The seeds, which are about two millimeters each in diameter, absorb up to 10 times their weight in liquid. This makes them a quite good thickener.
When the seeds are exposed to a liquid and begin to plump, the surface takes on a gelatinous texture, sort of like tapioca but without the flavor. Those who don’t enjoy that texture but would like to give the following recipe a try can blend the seeds to create a smooth consistency.
Chia seeds are also a good source of omega-3 fatty acids, fiber, protein, and other micronutrients.
How long does it take for the chia pudding to thicken?
It will take at least 2 hours of chilling time in the refrigerator for the chia pudding to thicken. For best results, I like to let it set overnight.
What is the best way to serve the chia pudding?
Thanks to the warm spices and drizzle of maple syrup, which enhances the pumpkin flavor, the pudding offers a lovely flavor on its own. But similar to oatmeal, I do like to add crunchy toppings, like granola. The recipe card includes a list of complementary choices, but feel free to venture beyond the list with other nuts, seeds, fresh and dried fruits, etc.
For breakfast, the parfaits are my favorite, as they combine the crunchy layer with an added layer of yogurt. For me, this creates something that’s worthy of a meal. Vanilla yogurt is a natural, but for a real treat, mix up the easy maple yogurt. (Feel free to enjoy the maple yogurt on its own too!)
The parfaits may be prepped ahead and will keep for up to four days in the refrigerator. When made in advance, the granola will soften somewhat. And though I do appreciate the crunch of granola, I also enjoy this slightly chewier variation. I mention so you can decide if you’d prefer to assemble the parfaits in advance or not. If you try, you may discover that you actually enjoy them both ways.
For the best of both textures when preparing the parfaits in advance, however, I assemble up to the topping layer of granola and add that just before serving.
So let’s make a batch!
A short list of pantry and refrigerator staples come together with ease for this versatile, make-ahead pudding.
Helpful hint: If you get distracted after adding the chia seeds and don’t stir, the seeds will clump as they soften and thicken. This, however, is the trait that makes the pudding work.
When you first combine the ingredients, the mixture will be soupy…
…After several hours, the chia seeds will have absorbed the liquid and the mixture will take on a pudding consistency. For those who don’t care for a tapioca-like texture, the pudding may be blended, which is easier to do before it thickens.
Helpful hint: Once thickened slightly, I like to distribute the pudding among bowls for added ease the next day.
Vanilla yogurt works well, but for a complementary seasonal spin, maple yogurt is delicious in the pudding and parfaits (and on its own!). Shout out to my favorite kitchen scale, which I use all the time. It’s quick, accurate, and there’s no need to wash lots of messy measuring cups!
Delicious topped with vanilla or maple yogurt or whipped cream. A sprinkle of cinnamon sugar adds a little glisten.
If you try this recipe, let me know. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook!
Pumpkin Spice Chia Pudding & ParfaitsPrep Time: 10 minutes (+ setting time)Total Time: 10 minutes active time (several hours to set)Yield: 2-3 servings (or 3-4 when making parfaits)
Thick, creamy, pumpkin-spiced chia pudding takes a few minutes to mix up and can be served as a wholesome breakfast, snack, or dessert. Fabulous for meal prep too.
Ingredients
- ¼ cup (48g) chia seeds
- ½ cup (120g) vanilla Greek yogurt*
- ½ cup (120ml) almond milk or milk of choice
- 2 tablespoons (40g) maple syrup
- ½ cup (130g) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- A pinch (1/16 teaspoon) kosher salt
- Optional add-in: 2 tablespoons vanilla protein powder
- Optional for serving: vanilla yogurt or whipped cream, granola, sliced banana, a drizzle of melted peanut butter or an extra drizzle of maple syrup, toasted pecans or walnuts, toasted coconut
- To make 4 parfaits:1 cup (240g) vanilla or maple yogurt** and 1 cup granola
Instructions
- Mix ingredients in advance: In a medium bowl, mix the chia seeds, yogurt, milk, maple syrup, pumpkin puree, pumpkin pie spice, vanilla, and salt (and the protein powder, if using) together until everything is evenly incorporated and there are no lumps of chia seeds. Wait 5-10 minutes and then stir again. This ensures the chia seeds don’t clump.
- Cover and refrigerate to firm up for several hours or overnight.
- Serve with toppings of choice.
- Or make parfaits: Evenly layer half of the chia pudding, followed by the yogurt and granola, in four 8-ounce jars or glasses. Repeat the layers once, ending with granola. Three larger parfaits can also be made. (The parfaits can be made in advance; the granola will soften but is still delicious. For maximum crunch, however, assemble just before eating – or add the final layer of granola just before eating for a combination of textures.
- Storage and bigger batches: The recipe may be doubled and will keep for 5 days in the refrigerator.
Notes* Instead of Greek yogurt, I’ve used coconut milk (from a can; full-fat or light as preferred). For a somewhat less creamy option, an additional half cup of almond or other milk of choice could also be used.
**Maple yogurt is a delicious alternative to vanilla yogurt in the pudding and parfaits. To make, add 1 tablespoon (20g) maple syrup per cup of plain Greek yogurt. For creamiest texture and best flavor, I like whole milk Greek yogurt; 2% works well too.
Blended option: The seeds create a texture similar to tapioca. For those who don’t care for that texture, the pudding may be blended.
Pack the pudding or parfaits in small Mason or Weck jars (or any small jar you may have) for a perfect breakfast on the run. The parfaits may be assembled in advance. Note that the granola will become more chewy than crunchy – different but delicious in its own way. For the best of both textures, I assemble the parfaits up to the topping layer of granola and add that just before serving.
For added protein and an extra hint of sweetness, I sometimes stir in 2 tablespoons of vanilla protein powder. My favorite is Earth Fed Muscle’s Whey Back Vanilla.
More On YouTube More on Instagram
Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/
- ¼ cup (48g) chia seeds
- ½ cup (120g) vanilla Greek yogurt*
- ½ cup (120ml) almond milk or milk of choice
- 2 tablespoons (40g) maple syrup
- ½ cup (130g) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- A pinch (1/16 teaspoon) kosher salt
- Optional add-in: 2 tablespoons vanilla protein powder
- Optional for serving: vanilla yogurt or whipped cream, granola, sliced banana, a drizzle of melted peanut butter or an extra drizzle of maple syrup, toasted pecans or walnuts, toasted coconut
- To make 4 parfaits:1 cup (240g) vanilla or maple yogurt** and 1 cup granola
- Mix ingredients in advance: In a medium bowl, mix the chia seeds, yogurt, milk, maple syrup, pumpkin puree, pumpkin pie spice, vanilla, and salt (and the protein powder, if using) together until everything is evenly incorporated and there are no lumps of chia seeds. Wait 5-10 minutes and then stir again. This ensures the chia seeds don’t clump.
- Cover and refrigerate to firm up for several hours or overnight.
- Serve with toppings of choice.
- Or make parfaits: Evenly layer half of the chia pudding, followed by the yogurt and granola, in four 8-ounce jars or glasses. Repeat the layers once, ending with granola. Three larger parfaits can also be made. (The parfaits can be made in advance; the granola will soften but is still delicious. For maximum crunch, however, assemble just before eating – or add the final layer of granola just before eating for a combination of textures.
- Storage and bigger batches: The recipe may be doubled and will keep for 5 days in the refrigerator.
* Instead of Greek yogurt, I’ve used coconut milk (from a can; full-fat or light as preferred). For a somewhat less creamy option, an additional half cup of almond or other milk of choice could also be used.
**Maple yogurt is a delicious alternative to vanilla yogurt in the pudding and parfaits. To make, add 1 tablespoon (20g) maple syrup per cup of plain Greek yogurt. For creamiest texture and best flavor, I like whole milk Greek yogurt; 2% works well too.
Blended option: The seeds create a texture similar to tapioca. For those who don’t care for that texture, the pudding may be blended.
Pack the pudding or parfaits in small Mason or Weck jars (or any small jar you may have) for a perfect breakfast on the run. The parfaits may be assembled in advance. Note that the granola will become more chewy than crunchy – different but delicious in its own way. For the best of both textures, I assemble the parfaits up to the topping layer of granola and add that just before serving.
For added protein and an extra hint of sweetness, I sometimes stir in 2 tablespoons of vanilla protein powder. My favorite is Earth Fed Muscle’s Whey Back Vanilla.
A fun nutrition fact from our dietitian Emily:
Chia seeds are a vegan source for alpha-linolenic (ALA) omega-3 fatty acids, which is helpful to know because seafood is often touted as the most significant or efficient source.Chia seeds are also high in soluble fiber which is why they can absorb water as noted in the recipe. Soluble fiber, which is the fiber also found in oats for example, can reduce absorption of cholesterol into the bloodstream and so may decrease LDL cholesterol levels.
For those who are curious…
The reason we don’t list nutritional breakdowns next to each recipe is because the numbers can change significantly depending on brands people buy and how exact the measuring is. In saying that, if you email me separately, I can provide you with my best estimations on the nutrients you would like to know more about in this recipe. I’m happy to help!