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This creamy blended pumpkin chia seed pudding is easy to make, warming and packed with protein and fibre. Top it with an extra dollop of yogurt, pumpkin and granola for a quick, healthy, meal prep friendly breakfast.

As part of a new series on Instagram and to challenge myself, I’m trying to create more breakfast recipes. I don’t know about you, but I find breakfast to be the most challenging meal of the day. And I often end up making the same things day after day (overnight oats, eggs, pancakes and repeat). It gets boring! So, here is my latest recipe in the better breakfast series. This blended pumpkin chia seed pudding is great for when you want something easy to make in batches and meal prep.

pumpkin chia seed pudding in a glass jar with toppings.

Ingredients

Here’s everything you’ll need to make this blended pumpkin chia seed pudding.

milk
canned pumpkin purée
Greek yogurt
chia seeds
maple syrup
vanilla extract
pumpkin pie spice
granola

How to Make This Pumpkin Chia Seed Pudding

This pumpkin chia seed pudding couldn’t be easier to make and is perfect for meal prepping.

In a blender, combine the almond milk, yogurt, chia seeds, pumpkin purée, maple syrup, vanilla and pumpkin pie spice. Blend on high until smooth, about one minute.

Divide the chia pudding into jars. Top with a dollop more of Greek yogurt, granola and a little more pumpkin pie spice (or cinnamon).

Tips

Blend well: I recommend using a high powered blender, (I love both my vitamix and Our Place blender, see below!) to really blend the chia seeds well. You’ll want to blend for about one minute to really get the mixture smooth and thickened.
Thin or thick pudding: I prefer my blended chia pudding on the thicker side, however, if you want yours thinner, use less chia seeds, or add more milk, if you want to keep the fibre ratio in tact.

Meal Prep & Storage

Storage: Once the pumpkin chia seed puddings are made, you can store in an airtight container (or jars) in the fridge for up to four days. If you’re leaving them for that long, you may wish to add the toppings once you’re ready to serve.

Substitutions

Milk: feel free to use any type of milk you prefer here. Canned coconut milk is great but will alter the taste quite a bit. I’d stick to regular cow’s milk, almond milk, oat milk, soy milk or cashew milk.

Greek yogurt: use a dairy-free yogurt if needed.

Ingredients & Products I Recommend

Blender: I have both a Vitamix and Our Place blender and both are great. I love my Vitamix for sheer power, durability and the sizes available. It’s a beast and my first lasted for over 10 years! The Our Place blender is pretty powerful for being much more compact and as with all Our Place products is very nice to look at. Both work well for this blended chia pudding recipe. If you have a smaller space or are tight on space, the Our Place blender is great!

Jars: I love my weck jars for storing chia pudding, along with nuts/seeds and anything else. They come in so many sizes, have an air tight seal and last forever. Plus, they’re really cute to look at.

Recommended Products

Vitamix 5200 Blender

Buy Now →

Our Place Blender

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WECK Canning Jars 742 Mold Jars – (2 Jars)

Buy Now →

I hope you love this pumpkin chia seed pudding. If you make it be sure to leave a comment and a rating below. I love hearing from you! Enjoy 🙂