Pumpkin Chia Seed Pudding with White Chocolate Yogurt Topping Recipe
This Pumpkin Chia Seed Pudding with White Chocolate Yogurt Topping is a flavorful and nutritious make-ahead breakfast perfect for fall. Combining pumpkin pie spices, chia and hemp seeds for fiber and protein, creamy Greek yogurt, and a luscious white chocolate coconut topping, it offers a creamy, wholesome start to your day. Easy to prepare and store, this pudding sets overnight in the fridge and makes for a convenient, healthy meal or snack.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 5 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pudding
- 1/3 cup chia seeds
- 2 Tablespoons hemp seeds
- 3/4–1 cup milk (depending on desired thickness)
- 1/2 cup vanilla Greek yogurt
- 3/4 cup pumpkin puree
- 2 teaspoons pumpkin spice
- 2 teaspoons vanilla extract
- 2 Tablespoons maple syrup
Topping
- 1 Tablespoon white chocolate chips
- 1/2 teaspoon coconut oil
- 1/4 cup vanilla Greek yogurt (or coconut yogurt)
- 1/4 teaspoon cinnamon
Instructions
- Mix the pudding ingredients: In a large bowl, combine chia seeds, hemp seeds, milk, vanilla Greek yogurt, pumpkin puree, pumpkin spice, vanilla extract, and maple syrup. Stir thoroughly until all ingredients are well incorporated and evenly mixed.
- Divide into jars: Pour the pudding mixture evenly into two jars or bowls prepared for overnight setting to allow proper portioning and convenient storage.
- Melt white chocolate and coconut oil: Place white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted without any lumps.
- Incorporate yogurt into topping: Gradually whisk the vanilla Greek yogurt into the melted white chocolate mixture one tablespoon at a time, mixing well until the topping achieves a smooth and uniform consistency.
- Assemble topping: Spread the white chocolate and yogurt topping evenly over each pudding jar. Optionally, lightly dust with additional pumpkin spice or ground cinnamon to enhance the flavor and presentation.
- Refrigerate overnight: Seal jars with airtight lids and place them in the refrigerator for at least 8 hours. This chilling period allows the pudding to set properly and the flavors to meld beautifully.
- Serve: Enjoy your chilled pumpkin chia seed pudding as a nutritious and filling breakfast or snack the following morning.
Notes
- Adjust the milk quantity to achieve your preferred pudding thickness; use less for a thicker consistency or more for a thinner pudding.
- This recipe is best prepared the night before so chia seeds have enough time to absorb the liquid and fully expand.
- The white chocolate topping contains dairy; to make this recipe vegan, substitute with coconut yogurt and dairy-free white chocolate chips.
- Store pudding in airtight containers in the refrigerator for up to 4 days to maintain freshness and flavor.
- For added texture and crunch, sprinkle nuts or granola on top just before serving.
Keywords: pumpkin chia seed pudding, healthy breakfast, pumpkin pie pudding, chia pudding with yogurt, make ahead breakfast, fall breakfast recipes, vegan option pudding, high protein breakfast