Pumpkin Spice Latte Chia Pudding is a rich and decadent 7-ingredient meal-prep breakfast that is paleo, vegan, and made with whole foods!
The post has been sponsored by Nespresso. As always, all thoughts and opinions are my own. Thank you for supporting the brands that support Darn Good Veggies!
Could you imagine anything better than waking up to an already made-for-you breakfast of ultra creamy chia pudding that tastes like a pumpkin spice latte?
[mv_video key=”frylareq6ejozmdsfhkm” volume=”70″ aspectRatio=”true” title=”Pumpkin Spice Latte Chia Seed Pudding” thumbnail=”https://mediavine-res.cloudinary.com/video/upload/frylareq6ejozmdsfhkm.jpg” doNotOptimizePlacement=”true” doNotAutoplayNorOptimizePlacement=”false” sticky=”false”]Me neither. But, then imagine that same breakfast is made with whole food ingredients like cashews for richness, dates for a caramel-like sweetness, pumpkin spice for those warm fall flavors, and the best ever coffee brewed fresh and bold for our dream breakfast.
It is rich, packs a boost of caffeine, is healthy but decadent, and is the ideal quick and easy fall breakfast.
The real MVP of our Pumpkin Spice Latte Chia Pudding is the Nespresso Veruto Machine. Never have I ever had coffee like the coffee that this beautiful machine brews.
First off, just look at that crema! I have owned a dozen coffee pots, had my own espresso machine, and visited my fair share of coffee shops, but this crema is unlike anything I have been able to make at home or get out of the house. It is thick and creamy and light, all at the same time.
The coffee is brewed to the perfect temperature and bursting with flavor. If you need me, I will be spending all of fall and winter parked next to this Nespresso Veruto Machine with a cup of coffee in my hands at all times.
Quiet morning? Cup of coffee. A chat with friends in the afternoon? Cup of coffee. Eating this Pumpkin Spice Latte Chia Pudding for breakfast? Cup of coffee. Any excuse I can come up with? Cup. Of. Coffee.
And that perfectly brewed coffee gets added into our PSL chia pudding. All the toasty coffee flavor it adds. Perfection.
How to make Pumpkin Spice Latte Chia Seed Pudding:
(This is also a bonus lesson in how to brew the best cup of coffee ever! Yay!)
The first step is to brew a cup of Nespresso coffee.
Grab a coffee pod and pop it into the Nespresso Veruto Machine. Close the top. Place a mug below the pour spout. Lock it and press the button to start the brew. Sit back and watch the coffee brew and the cream form. You have now brewed the perfect cup of coffee with the press of a button.
Then, brew a second one because chances are the first one is not going to make it into the blender. At least, when I make this recipe, cup number one ends up in my belly.
Next, add all the ingredients, except the chia seeds, to a high speed blender. Blend until you have a rich and creamy base for the pudding.
Add in the chia seeds and blend on low just to stir them throughout the base. Pour this into a container and pop it in the fridge for 2-4 hours to firm up. The chia seeds will plump, the flavors will infuse, and soon you will be diving spoon-first into the best breakfast around!
If you are looking for more Nespresso cooking inspo, their Pinterest is packed with drool-worthy recipes. I have already been on a pinning rampage!
Pumpkin Spice Latte Chia Pudding
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Blender
- Cuisine: American
Description
Pumpkin Spice Latte Chia Pudding is a rich and decadent 7-ingredient meal-prep breakfast that is paleo, vegan, and made with whole foods!
Ingredients
- 2 cups unsweetened almond milk
- 8 oz brewed coffee
- 10 large Medjool dates, pitted
- ⅔ cup raw cashews
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla
- ½ teaspoon salt
- ½ cup chia seeds
Instructions
- Add all the chia pudding ingredients, except for the chia seeds, into a high speed blender. Blend until smooth. Add in the chia seeds and blend on low until they are stirred into the liquid. Pour into jars and pop in the fridge until the chia seeds plump up and the pudding thickens, about 4 hours.
- Spoon into serving bowls and top with coconut whip, pumpkin, and chia seeds, plus a dash of pumpkin pie spice, if desired. Enjoy!
Nutrition
- Serving Size: ⅙th recipe
- Calories: 420
- Sugar: 40g
- Sodium: 111mg
- Fat: 17g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 9g
Keywords: paleo, vegan, dairy free, gluten free, grain free, soy free, coffee, cinnamon, vanilla, easy, quick, meal prep, make ahead, Fall, date, naturally sweetened, whole food
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