Pumpkin-Maca Chia Pudding

Lately, I have been making this recipe time and time again. I happened to come up with it one day when I wanted to put a little spin on my chia pudding. It is such an easy and energy boosting snack to throw together, especially when you make it and shake it right in a mason jar. Throw it in the fridge for a few hours and eat it at work or on the go. I love the idea of adding Maca powder to snacks for a nice kick of energy, just be sure to add only 1/2 a teaspoon to a full teaspoon as it has strong effects. I also added some cinnamon for its natural ability to regulate sugar as well as carob chips for its ability to lower cholesterol, rich in calcium and it’s filled with natural antioxidants. Look below for the recipe.


Pumpkin-Maca Chia Pudding * Per Mason Jar

  • 1/4 C. Chia Seeds
  • 1/2 C. Pumpkin Purée
  • 2 Tbsp. Carob Chips
  • 1 Tsp. Maca Powder
  • 1/2 Tsp. Cinnamon
  • Dash of Pumpkin Pie Spice
  • 1 Tsp. Honey
  • Coconut or Almond Milk

Put all of the ingredients into the jar, filling it slowly with either coconut or almond milk about 2 inches from the top. You want to leave room because it will expand a bit. Cap the jar and shake ingredients well. About 30 seconds. Place in fridge for at least an hour before eating. Enjoy!

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