Butternut Squash Chia Pudding
Easy, simple and totally understated, this Butternut Squash Chia Pudding is ridiculously healthy and tastes like pie. Perfect for breakfast, dessert, or even a light snack.
Servings: 4
Calories: 248kcal
Ingredients
- 1 teaspoon pumpkin pie spice
- 4 tablespoon chia seeds
- 1 butternut squash - small, peeled, seeded and steamed until tender. Or one 15oz can.
- 1 cup milk - I used sweetened vanilla soy milk
- 1 tablespoon honey - or agave syrup for vegan option
- 1 tablespoon Mixed nuts - hazel, pecans, etc
- 1 teaspoon sunflower seeds - or pumpkin, hemp, chia
- 1 tablespoon Dried blueberries
- 1 tablespoon coconut - shredded
- 1 tablespoon Dried Cranberries
Instructions
- In a medium bowl whisk together the pumpkin pie spice and the chia seeds. Add the pureed butternut squash and stir to combine. Stir in the milk and honey (or agave syrup to keep it vegan) and stir well.
- Transfer the chia pudding to individual jars, if desired, and cover with a tightly fitted lid. Refrigerate for at least 4 hours to overnight. When ready to serve top each chia pudding jar with desired toppings listed above.
Nutrition
Calories: 248kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 37mg | Potassium: 832mg | Fiber: 9g | Sugar: 16g | Vitamin A: 20030IU | Vitamin C: 39.4mg | Calcium: 238mg | Iron: 2.6mg
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