Autumn Harvest Chia Pudding

Chia Pudding

Chia seeds are a superfood that you can put in virtually any recipe. But this is one of our favorite ways to enjoy it for breakfast, particularly in the fall when squash and pumpkins are aplenty. You can use any type of squash or pumpkin you like but we find kabocha squash has a nice natural sweetness to it that complements the coconut milk and cardamom perfectly.

Serves 8


  • 3/4 cup chia seeds
  • 3 cups water
  • 1 cup coconut milk (refrigerate ahead of time and spoon out the thickest part)
  • 2 cups cooked kabocha squash (roast at 350 degrees for about 1 hour)
  • 4 small Seckel pears (or one large sweet pear of your choice), peeled and finely chopped
  • 1/2 tsp cardamom
  • 1 vanilla bean, split and seeds removed (reserve both for pudding)
  • 1 tbsp raw honey
  • blueberries for garnish


  1. Mix the chia seeds and water together thoroughly in a bowl. Refrigerate for about 1/2 hour
  2. In a small food processor, purée the squash, pear, coconut milk, honey and cardamom
  3. Combine with your chilled chia mixture as well as the vanilla bean and its seeds
  4. If time, refrigerate covered overnight as the chia seeds will plump up more and really absorb the flavor but you can eat immediately if the smell is too good for you to wait :-)
  5. Portion the chia pudding in small bowls and garnish with blueberries

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