Pumpkin Spice Chia Parfait

Warm fall spices and plant based protein make for a sweet and autumnal breakfast treat.

  • 4 servings
  • 30 mins prep 30 mins total

Ingredients:

Pumpkin Spice Chia:

  • 240 g unsweetened almond milk
  • 110 g pumpkin pie filling
  • 80 g chia seeds
  • 40 g maple syrup
  • 25 g sliced almonds
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves

 

Coconut whipped cream:

  • 1 can full fat coconut milk, chilled in the fridge overnight
  • 20g maple syrup

Directions:

To make the coconut whip:

  1. About 30 minutes before you intend to make the whipped cream, place a mixing bowl in the freezer to chill.
  2. Open the can of coconut milk and scoop out the solid white cream into the chilled mixing bowl. You can save the liquid for smoothies or another use.
  3. Using an electric mixer, beat the cream until smooth and no lumps remain. Add in maple syrup.
  4. Place in fridge until ready to serve.

To make the pumpkin pie chia:

  1. Set out 4, 250ml jars.
  2. In a mixing bowl, whisk together pumpkin puree, almond milk, maple syrup, and spices.
  3. Sprinkle in chia seeds and gently fold in. Allow to set for 10 minutes, until the seeds thicken.
  4. At this point, portion the pumpkin pie chia into the jars.
  5. Top with heaping spoonful of coconut whip and almonds.
  6. You can make this snack ahead of time and store in sealed containers in the fridge for up to 4 days.