Name: Pumpkin seed chia pudding
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 1 serving
Ingredients: 1 cup ultra-filtered 2% milk; 3 tbsp dry chia seeds; 1/2 cup nonfat Greek yogurt; 1/2 tsp vanilla extract; 1/4 tsp ground cinnamon; 1 tsp maple syrup; 1/4 cup raw pumpkin seeds; 1/4 tsp sea salt

Nutrition

Per serving

578 calories

Protein: 35g; 25% of calories
Carbs: 41g; 29% of calories
Fat: 30g; 47% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 2 hr

In a medium glass jar or bowl, whisk together the ultra-filtered milk, dry chia seeds, nonfat Greek yogurt, vanilla extract, ground cinnamon, and maple syrup. Stir vigorously for 2 minutes to ensure the chia seeds are well distributed and the yogurt is fully incorporated.
Let the mixture rest for 5 minutes, then give it one final stir to prevent the seeds from clumping at the bottom. Cover the container and refrigerate for 120 minutes, or until the pudding has reached a thick, gel-like consistency.
While the pudding sets, place the raw pumpkin seeds in a small dry skillet over medium-low heat. Toast the seeds for 4 minutes, stirring frequently, until they become fragrant, turn slightly golden, and begin to pop.
Remove the seeds from the heat and immediately sprinkle them with the sea salt. To serve, stir the chilled pudding once more and top with the warm, salted roasted pumpkin seeds.

Nutrition

Ingredients

Instructions

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