Fall is approaching, and I am already partaking in all the pumpkin spice, even if it is 90° in LA.
I start my mornings off with a hearty bowl of chia seed pudding with a range of seasonal fruit. Fall is no exception. Here is my recipe for a pumpkin spiced chia bowl to satisfy your inner basicness.
Pumpkin Spice Chia Seed Pudding Bowl
2/3 cups unsweetened coconut milk (or any milk that fits your lifestyle)
2 tablespoons chia seeds
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Sprinkle of ground ginger
1/4 cup canned pumpkin puree
Toppings: golden raisins, cacao nibs, coconut chunks, and pumpkin seeds.
In a small bowl mix the coconut milk with chia seeds and spices. Cover the bowl and let it sit in the fridge for three hours to thicken. Remove from fridge and fold in the 1/4 cup pumpkin puree. Return to the fridge for at least two more hours to set ( I let mine sit overnight to soak up all that flavor). When set, serve in a bowl, and top with the raisins, coconut, cacao, and pumpkin seeds. Enjoy within 24 hours for best the taste.
