PSL Chia Seed Pudding

PSL Chia Seed Pudding – it’s basically fall in dessert form, and yet so healthy that you could eat it for breakfast

Are you one of those people who rushes out to buy a Pumpkin Spice Latte (PSL) the moment that Starbucks releases them, or do you groan at those of us that are keen to retire our flip flops and swimsuits in favour of leather boots and cozy sweaters? Count me in the former camp. While I love summer, I must admit that fall is my favourite season - from football to apple picking, from cozy sweaters to the infamous PSL, you can sign me up!

My loyal companion, Piper, is 100% here for fall weather too. Though she prefers when I get my PSL fix from Stabucks so that she can partake in a “Puppuccino” from their Secret Menu.

Love them or loath them, I think that we can all acknowledge that PSLs aren’t the healthiest option on the Starbucks menu. I usually have one or two annual indulgences, but otherwise I try to turn to healthier options for my fix of fall flavours. Enter the PSL Chia Seed Pudding! This is a delicious and nutritious way to celebrate the first day of fall.

As I wrote about in my Decadent Chocolate-Peanut Butter Chia Seed Pudding recipe, chia seeds are nutritional powerhouses. They are the richest plant source of omega-3 fatty acids, and they are packed with prebiotic fibre, both things that are recognized as important components of a healthy diet, particularly for those of us living with MS.

This recipe is gluten-free and can be made with or without dairy, depending on your preference and dietary restrictions.

If you are like me and relish the flavours of fall, this recipe is for you.

Ingredients:

4 tbsp (55 grams) of chia seeds (you can use white or black chia seeds, or a combination)

1 cup of milk or a milk alternative of your preference (I used Silk Vanilla Almond Milk)

1/4 cup of pumpkin puree (you can use fresh or canned)

1/2 tsp pumpkin pie spice (I used the Club House pre-mixed version, but you can make your own by combining cinnamon, nutmeg, ginger, allspice, and cloves)

1 tsp vanilla extract

1 tbsp liquid sweetener of your choice: honey, maple syrup, agave syrup, Splenda zero liquid sweetener, Walden Farms calorie free syrup, etc. (I used maple syrup)

Instructions:

Combine all of the ingredients in a bowl and mix it until well combined, then distribute the mixture into 3 small serving containers (I used ramekins) and pop into the fridge for at least 4 hours to set. I usually make this the day before I plan to eat it and let it set overnight in the fridge.

If you prefer a smoother pudding, you can use a blender or an immersion blender to mix the ingredients together. I personally like the texture of whole chia seeds.

You can serve this up plain or top it with a bit of whipped cream or vanilla ice cream to dress it up.

Nutrition per serving (makes 3 servings):

135 calories

5.7 grams of fat (most of which is omega-3 and omega-6)

3.3 grams of fibre

3.1 grams of protein

You can make a lower calorie version by using an unsweetened nut milk and/or substituting a calorie-free sweetener for the maple syrup that I used.