It is pumpkin season, my absolute favourite! I am a little disappointed this year with the lack of seasonal pumpkin products, particularly in the diary section, but nonetheless it gives me an even better reason to make my own pumpkin creations. I love this chia pudding because it isn’t overly sweet, which made it an excellent breakfast option, and is very warming on the heart.
Chia seeds originate from the plant Salvia hispanica, which is related to the mint, and are full of nutrients for their tiny size. They are a good source of fiber, protein and omega 3 fat as well as important minerals such as calcium, manganese, magnesium and vitamin B. Furthermore, chia seeds make a good recovery choice because they have a high content of antioxidants.
I topped my pudding with more coconut yoghurt, a dollop of almond butter and a handful of caramelised pumpkin seeds. You can also top it with dark chocolate, other fruits and/or nuts or even eat it plain, still delicious and full of festive flavouring!