Chai Chia Pudding with Pumpkin Oat Crumble

To continue our theme, I have a lovely breakfast for you all today! 

The funny thing I've discovered about blogging is you never really know what's coming. I'd like to say that I've been carefully planning this recipe and considering which flavor combinations would work best...

But really it just popped into my head at 11 pm last night. 

I groggily (groggily?) scribbled some ideas down and fell back asleep, then wandered into the kitchen this morning and ended up with this. Cool.

The point of that little story wasn't to reveal myself as an extremely amateur blogger (oops) 

What I mean to say is sometimes having a big, epic, flawless plan isn't the only way to succeed.

You have to believe in yourself and take risks, because every once in a while, you might end up with something great.

Yes, I'm still talking about this pudding. 

But you can quote me for your next fortune cookie if you want.

What makes this so great? Well, for starters, chai and chia are anagrams.

...that's all.

Kidding! The spicy chai makes an incredibly complex base for this light and fun-textured pudding, and the pumpkin and greek yogurt make it extra creamy. The topping is indescribably delicious and so easy. I want to put it on everything. 

Not to mention, this is filling, super healthy, and only takes a few minutes to throw together. What more could you ask for?

Chai Chia Pudding with Pumpkin Oat Crumble

 

For the crumble:

  • 1 tablespoon pumpkin puree
  • 1 tablespoon almond butter
  • 1 teaspoon maple syrup
  • pinch of salt
  • 1/8 teaspoon cinnamon
  • 3/8 cup rolled oats
  • 1/8 cup chopped pecans

Preheat oven to 350° F. Combine all ingredients in a bowl and mash together with a fork. spread on a parchment lined baking sheet and bake for about 12 minutes, until golden brown. (it will crisp up as it cools)

For the pudding:

  • 3/4 cup water
  • 1 chai tea bag
  • 1/4 cup + 2 tablespoons greek yogurt 
  • 3 tablespoons chia seeds
  • 1/4 teaspoon vanilla
  • 2 teaspoons maple syrup

Boil the water in a pyrex or small microwave safe bowl, then add the tea bag and steep for 5 minutes. Remove the tea bag, then cool the tea fully in the fridge.

To the tea, add the chia seeds, 1/4 cup yogurt, and vanilla. Mix, then add the remaining 2 tablespoons yogurt and the maple syrup. Divide between two serving bowls.

Refrigerate until thick, then top with the crumble and serve.