breakfast criminals: pumpkin chia pudding with persimmon

I love experimenting with chia seeds. You’ve probably seen my all-time favourite chia oat pitaya super-bowl and the easy to make berry tahini chia pudding. In the spirit of Thanksgiving, and with the abundance of fall squash and root vegetables, I created this pumpkin chia pudding with persimmon. It’s the perfect way to refuel post-sweat (especially after these bodyweight exercises).

Though I love it for breakfast, consider surprising your family with this pumpkin chia creation for dessert during the holidays. It’s easy to make when you’re on-the-go and will replace pumpkin pie cravings with something way more nutritious and satisfying.

PUMPKIN CHIA PUDDING WITH PERSIMMON

raw, vegan, gluten-free, soy-free, sugar-free

Ingredients: (makes 2-3 servings)

• 1/3 cup chia seeds
• 1.5 cups coconut milk
• 1 persimmon, chopped
• 1/2 cup pumpkin puree
• 1 handful walnuts, chopped
• 1 tbsp Organic Burst maca
• 1 tbsp pumpkin pie spice
• 4 tbsp honey or brown rice syrup
• Optional: 1 tbsp Sunbiotics probiotic powder (optional)
• Optional: chopped coconut meat, handful

Method:
Mix everything well in a large glass jar, let sit on the counter for 20 minutes. Stir well again, and put in the fridge overnight. When you wake up, the chia seeds will have expanded and your healthy breakfast will be ready.

Top With

•Pomegranate
•Persimmon
•Pumpkin seeds

Still hungry? Breakfast Criminals has you covered for superfood starts to every day of your week.

Ksenia is a traveller, yogini and superfood breakfast aficionado who believes that better breakfasts make you a happier person. By day, she’s a digital marketing consultant for fashion brands and and co-founder of #FairTuesday, a grassroots ethical shopping movement that aims to change lives of whole communities by inspiring people to buy fair trade. Follow her on Instagram, Facebook, Tumblr, Pinterest and Twitter, if ya like!