I had a real craving for pumpkin pie this weekend, so I decided to turn one of my favorite fall treats into a filling, sugar-free Fab 4 version for breakfast and it was delicious. This also makes for an easy meal prep option to have on hand during the holiday season whenever you are craving something sweet.
- 2 tablespoons of grain-free pumpkin spice granola - I am using Gratisfied
- 2 tablespoons of organic pumpkin puree
- 1 teaspoon of organic vanilla
- 1 tablespoon of pumpkin pie spice
- 1 can of coconut milk
- 1/2 scoop of Be Well by Kelly Vanilla protein powder
- 4 tablespoons of chia seeds
- 1 can of full fat coconut milk or coconut cream
- 1 tsp of organic vanilla
- To create your chia pudding, pour one can of coconut milk into a frying pan with organic pumpkin, pumpkin pie spice, and organic vanilla, and whisk together while simmering over medium heat for about 3-4 minutes.
- Turn off the heat and add 1/2 scoop of Be Well by Kelly Vanilla protein powder and whisk until clumps are gone.
- Pour the mixture over 4 tbsp of chia seeds and store in the fridge overnight. *To get the best chia pudding, after about 20 to 30 minutes pull your chia seed pudding back out of the fridge and mix it up with a fork to eliminate clumps. Then put it back to set overnight.*
- For the coconut cream, store a can of full-fat coconut milk or coconut cream in your refrigerator overnight, then scoop out the solidified part of your coconut milk or about 4 tablespoons of coconut cream into a bowl, add 1 teaspoon of vanilla, and whisk until smooth.
- For your base, add grain-free pumpkin spice granola to the bottom of a mason jar. For a sugar-free alternative, crush walnuts and pecans and toast them in a pan with a little pumpkin pie spice and 1/2 tsp coconut oil for 3-5 min.
- Add your chia pudding on top of the granola, and top it off with a scoop of coconut cream, an extra sprinkle of granola, and a dash of cinnamon.