Forgive me, I totally forgot to take any pictures of this before we ate it all up, but it's too good not to share. I'm sure I'll be making it again soon and I'll try to take a picture and post it before it's gobbled up.
Recently, W and I have been eating Greek yogurt with a little granola, chia seeds and walnuts for breakfast. It's been one of the few breakfasts that seems to fill him up and stay with him for any period of time. Anything else and he's hungry again in 15 minutes. Second and third breakfasts were becoming common place at our house because W was just always hungry till we started on the Greek yogurt/granola combo. So yesterday I found this recipe for Pumpkin pie chia pudding and it sounded so, so good, but I knew to meet our current nutritional needs, it needed some changes. I'd been craving pumpkin pie for some reason all day and had bought a little canned pumpkin thinking I'd try to make myself something to quell that craving.
So, I came up with my version of Pumpkin Pie Chia Pudding, made with W's beloved Greek Yogurt, and using stevia to replace much of the maple syrup (I left a little in just for some lovely maple flavor).
The verdict is that this is some seriously yummy stuff! Perfect for fall! W ate his with his usual granola and walnuts (I just had walnuts to top mine). W told me that "It is spicy but it's my favorite!" It also seemed to fill him up adequately enough to make another good breakfast choice for our family. It's nice to have a little variety from time to time, so I'm working on variations of our basic tried and true breakfast.
Pumpkin Pie Chia Pudding
(makes three servings)
1 cup canned pumpkin
1 cup Greek yogurt
3 Tablespoons chia seeds
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice (ours is from Frontier)
3-4 drops liquid stevia (or to taste)
1/2 teaspoon maple syrup
Mix all ingredients, pour into single serving dishes and refrigeration overnight. Top with your favorite granola and walnuts if desired.