It’s December and I suppose #allthingspumpkin are over and though I love all the cinnamony and pepperminty things offered around this time of year, I am not ready to give up pumpkin….especially on chilly mornings! I was craving a warm cereal and had pumpkin so I started playing around with things and this definitely fit the bill!
I use chia seeds and though I find most recipes say to let it sit or soak over night, I found that it worked fine just letting them sit for 15 minutes and then cooking them up. Chia seeds have GREAT health benefits and I don’t get them into my diet as often as I’d like so I am pleased that this turned out with such a quick soaking as sometimes I just don’t think far enough ahead about getting breakfast prepped (remembering to soak seeds over night) while cooking dinner! :-/ Fiber and antioxidants are just a couple of the benefits offered with chia seeds but you can also use as a practical measure by using as binder if you don’t eat eggs.
I’m going to let you at the recipe now — I know, I like to babble a lot but I’ll keep this one to a minimum today 🙂
- 1 cup almond milk
- 3 tbsp chia seeds
- 1 cup mixed nuts (I used cashews, almonds and pecans)
- 1 cup full fat coconut milk
- 3/4 cup pumpkin
- 2 tbsp pure maple syrup
- 1/2 tbsp pumpkin pie spice
- 1 tsp pure vanilla extract
- Soak the chia seeds in almond milk for 15 minutes.
- While chia seeds are soaking, chop nuts to a desired consistency. I like them varied -- some very fine and some chunky.
- In a medium pot, warm the chia/almond milk just til you see bubbles, turn heat down to low & stir in the coconut milk, pumpkin, maple syrup, pumpkin spices and vanilla.....stirring occasionally.
- Once warmed through, toss in the chopped nuts and turn heat off. Let sit for 10 minutes to let it all hang out and be one.
- Serve with a sprinkle of cinnamon, drizzle of maple syrup or coconut whip.
- If you like a sweeter no-oatmeal, try whisking up some cinnamon and coconut sugar and sprinkle that on top 🙂
