I'm usually the girl eating real pumpkin pie for breakfast, but this is much healthier and my first step towards breaking my pie-for-breakfast habits. Let me break it down for you: we've got pumpkin pie chia pudding as the "filling," maple brown sugar oatmeal as the "crust," and cinnamon Greek yogurt as the "whipped cream." Top with some pecans or walnuts, close your eyes and use your imagination. You won't be able to tell the difference.
Serves: 2 8 oz. jars OR 1 16 oz. jar (you can put it all in one 16 oz. jar and save the second half for the next day or a snack later)
For the Pumpkin Pie Chia Pudding (prepared the night before)
- ½ cup pumpkin puree
- 1 cup almond milk
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ¼ cup chia seeds
For the jar layers (prepared the day of):
- ½ cup maple brown sugar oatmeal
- ½ cup vanilla Greek yogurt
- ½ teaspoon cinnamon
- Pecans or walnuts for garnish
1. In a large bowl, combine all of the ingredients for the chia pudding and mix. Pour into a jar and let sit for at least 3 hours or overnight.
2. Once the chia seeds have fully expanded and the pudding is ready, prepare the maple brown sugar oatmeal as the box instructs. (I used Quaker instant maple brown sugar oatmeal).
3. In a bowl, mix cinnamon into the Greek yogurt until thoroughly blended.
4. Starting with the oatmeal, layer each ingredient in a jar. I layered the oatmeal, pumpkin pie chia pudding, then Greek yogurt and repeated until the jar was full. Top with chopped pecans or walnuts and an extra hint of cinnamon.