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Pumpkin Chia Pudding with Easy Spiced Brittle

Chia pudding is a great make-ahead breakfast option for speedy weekday mornings. We’ve spiced up our chia pudding recipe for the fall by infusing it with pumpkin puree and traditional pumpkin spice flavours. Top it with a crisp walnut & pumpkin seed brittle, and on on a few jewel-toned pomegranate seeds for a little crunch.




What You’ll Need:

Crunchy Walnut & Pumpkin Seed Topping

3 tbsp honey

2 tbsp chopped walnuts

2 tbsp pumpkin seeds

Small pinch each ground cinnamon, ground nutmeg and ground ginger

3 tbsp pomegranate seeds

Chia Pumpkin Pudding

1 cup plain Balkan style yogurt, divided in 2

2 tbsp chia seeds

3 tbsp pure pumpkin purée

1 tbsp honey

Pinch each ground cinnamon, ground nutmeg and ground ginger

Crunchy Walnut & Pumpkin Seed Topping

Heat nonstick pan to medium heat. Add honey, walnuts, pumpkin seeds, and cinnamon and stir to coat. Cook for 2-3 minutes, stirring from time to time, until golden brown. Spoon mixture onto parchment paper to cool and harden. Break apart with fingers. Set aside.

Chia Pumpkin Pudding

In small bowl, stir together half of the yogurt with the chia seeds and spoon into serving bowl.

In small bowl, stir together remaining yogurt with pumpkin purée, honey, cinnamon, nutmeg, and ginger. Spoon pumpkin mixture on top of yogurt & chia mixture and swirl.

Top with pomegranate seeds and brittle pieces.





Shots by Matt Gibson



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