Sure it was 91 degrees here today, but it is officially fall, right? I still can’t bring myself to get on board with pumpkin spice everything just yet, but this protein-packed pumpkin pudding is an exception. Lately, protein pudding has been my jam. I can’t seem to get enough of the stuff. I make a large batch twice a week- and eat it as a post-workout snack every day. I started making it a few months ago after seeing whey-based protein puddings popping up all over the place. I mean, who doesn’t love some pudding? After creating a plant-based version with a healthy dose of super food protein, I was a total goner. Even though it’s still too hot to break out the fall decorations, I am ready add some fall spice to my new favorite snack. The perfect macronutrient combo of carbs, healthy fat, and protein (11 grams per serving) coupled with fiber and a relatively low glycemic load (3 grams per serving) makes this a satisfying little bowl of happy any time. Oh, did I mention it takes less than 5 minutes to make? Even better! Happy Fall!
1/2 cup chia seeds
2 tbsp. protein powder ( I used Nutribiotic sprouted brown rice powder, natural flavor)
1 tsp. cinnamon
1 small pinch cloves
1 &1/2 cup plant based milk (here I used 1 c 60 calorie almond milk and 1/2c 25 calorie cashew milk)
2 tbsp. pure pumpkin puree
1/2 tsp vanilla
1. Combine all dry ingredients in bowl, sifting protein powder as needed.
2. Add wet ingredients to dry, stirring until well incorporated (it may be slightly lumpy).
3. Refrigerate for 30 minutes; then stir one more time.
4. Refrigerate for 15 more minutes and enjoy!
Makes four servings
** Cocoa powder or maple syrup are fun additions to this recipe. This recipe creates a lightly sweet pumpkin-y pudding. For a more intense (or sweet) pudding, add a tbsp. of maple syrup or use a plant-based milk with a higher sugar content.