Description
These Pumpkin Blueberry Chia Seed Puddings are naturally gluten free and dairy free, and make for a convenient and delicious breakfast on-the-go or snack.
Ingredients
Units
Scale
- 1/2 cup full fat canned coconut milk
- 1/2 cup carton unsweetened coconut milk
- 1/2 cup pumpkin puree
- 1/2 cup frozen blueberries
- 1 tbsp sunflower seed butter
- 1/3 cup collagen peptides
- 1 tbsp honey
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 8 tbsp chia seeds
Instructions
- Add all ingredients to a blender, except chia seeds, and blend on high until smooth.
- Divide mixture evenly into 4 mason jars, and mix in 2 tbsp of chia seeds into each. Seal jars and shake each one well before refrigerating them overnight. Shake every 10 minutes for the first 30 minutes so chia seeds don’t sink to the bottom.
- When ready to eat, transfer the chia seed pudding to a cereal bowl and layer with toppings of choice.
- Prep Time: 12 mins
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 8 oz jar
- Calories: 175
- Fat: 9 g
- Carbohydrates: 15 g
- Protein: 10 g