Pumpkin, pumpkin everywhere!  As usual this time of year, I’ve been whipping up some delicious pumpkin recipes.  And this recipe just might be my new obsession.  It not only tastes amazing, but it’s one of the healthiest breakfasts you can make, plus it’s perfect if you don’t have a lot of time in the morning.  You make it the night before, which takes maybe 5 minutes, pop it in the fridge overnight, and voila…it’s all ready to enjoy in the am!

Chia seeds are the bomb.com.  {Is that saying out?  I have a feeling it is but couldn’t resist!}  Anyway, chia seeds are such an easy way to add in omega 3s, protein, fiber, and antioxidants.

This energizing fall breakfast is vegan, dairy-free and gluten-free. 

Ingredients:

• 1 cup unsweetened almond milk {make homemade or opt for carrageenan-free if store bought}
• 1/4 cup chia seeds
• 1 tsp pure vanilla extract
• 1 tablespoon pure maple syrup grade B
• 1 tsp pumpkin pie spice

Directions:

1. Combine all ingredients into a mixing bowl and stir well.
2. Cover the bowl with saran wrap.
3. Place in the refrigerator overnight.
4. Take out your pumpkin pudding, add some sprinkles of cinnamon & enjoy!

Caution: It may be difficult to sleep waiting in anticipation of tasting this deliciousness!;)

Happy Fall, ya’ll!

xoxo,