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–+ servings
Jar of pumpkin chia pudding layered with maple Greek yogurt and topped with crunchy granola.

Pumpkin Chia Pudding with Maple Yogurt Swirl

Creamy, cozy pumpkin chia pudding layered with tangy maple yogurt and a crunchy granola topping. An easy make-ahead breakfast, snack or healthy dessert.
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Print Recipe
Author Kori Butler
Prep Time 5 minutes
Total Time 2 hours 5 minutes
Course Breakfast
Cuisine American
Servings 1 servings
Calories 281 kcal

Ingredients
  

Chia pudding

  • ½ cup unsweetened almond milk (or milk of choice)
  • 2 tablespoons pumpkin puree
  • 1½ to 2 tablespoons maple syrup (plus more to taste)
  • ½ teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice
  • 1 pinch salt
  • 2 tablespoons chia seeds

Maple yogurt swirl (optional)

  • ¼ cup plain or vanilla Greek yogurt (or coconut yogurt)
  • 1 to 2 teaspoons maple syrup
  • ¼ teaspoon vanilla extract

Topping (optional)

  • 1 to 2 tablespoons granola (or crushed graham crackers or chopped nuts)

Instructions
 

Chia pudding

  • In a bowl or jar, whisk together the almond milk, pumpkin, maple syrup, vanilla, pumpkin pie spice, salt and chia seeds.
  • Let sit for 10 minutes and stir again so the chia seeds do not clump. Cover and refrigerate for at least 2 hours or overnight.

Maple yogurt swirl

  • In a small bowl, stir together the yogurt, maple syrup and vanilla until smooth. Keep chilled.

Assemble

  • Stir the thickened chia pudding, then layer it in a jar or bowl with the maple yogurt. Sprinkle with granola or your favorite toppings and serve.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Use pure pumpkin puree, not pumpkin pie filling. Stir the pudding twice in the first 10 minutes to prevent clumping. For a thicker pudding, add an extra ½ tablespoon of chia seeds.
VARIATIONS: Swap the maple syrup for honey or agave, use oat or cashew milk, stir in almond butter or hemp hearts, or top with mini chocolate chips or toasted pecans.
MEAL PREP: Multiply the recipe and portion into jars. It keeps in the fridge for up to 5 days. Add the granola just before eating so it stays crunchy.
SERVING SUGGESTIONS: Layer in jars or parfait glasses and top with granola, toasted coconut, chopped nuts or a drizzle of maple syrup. Enjoy it for breakfast, an afternoon snack or a healthy dessert.

Nutrition

Calories: 281kcalCarbohydrates: 38gProtein: 11gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 157mgPotassium: 298mgFiber: 9gSugar: 21gVitamin A: 9577IUVitamin C: 3mgCalcium: 348mgIron: 3mg
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