Pumpkin Spice Chia Pudding & Parfaits
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.


  • 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


  1. 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.
  2. Cover and refrigerate to firm up for several hours or overnight.
  3. Serve with toppings of choice.
  4. 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.
  5. 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.

More recipes at FountainAvenueKitchen.com