Mix the ingredients: Add all ingredients to a jar. Secure the lid and shake or stir until well mixed. Let rest for a minute, then shake or stir again. Let rest for another minute, then mix one more time.
Allow to set: Let the pumpkin chia pudding sit for at least two hours — I prefer overnight. Top with freshly chopped apples, roasted pumpkin seeds, and an extra sprinkle of spice if you like!
Notes
You know you’re finished shaking/stirring when the chia seeds are separated (not sticking together) and remain in the mixture rather than floating to the top (note that some will still float).Other milk options: You can replace the ⅓ cup (75 ml) + ¼ cup (60 ml) water-coconut milk combination with almond, hemp, or other plant-based milk. Water and coconut milk is my favorite combination.Texture: This recipe makes a nice thick pudding. Add a little more liquid to thin.Storage: Keep in an airtight container in the refrigerator for up to 3 days.