This pumpkin chia seed pudding is whole 30 approved, paleo, gluten free, and vegan. There are no added sweeteners, and made of all natural whole ingredients. This nutritional superfood packs 4 grams of fiber, antioxidants, omega 3s, and protein. Start your morning right with a serving of pumpkin chia seed pudding with desired toppings.

  

My biggest fear in starting the Whole 30 was what was I going to have for breakfast. I love eggs and potatoes but at 8am they just aren’t for me. Give me the option of a classic eggs, potatoes and bacon breakfast or a pancake and I will choose the pancake every single time. 

Growing up I was that person that sprinkled sugar on top of my already sugar filled cereal. And don’t get me started about those toaster strudels! After many years of eating like this though I finally learned a little about nutrition, but I really just traded those cereals and toaster desserts for bowls of oatmeal topped with fruit, protein pancakes drizzled in maple syrup and bananas doused with nut butter.

I knew going into the Whole 30 that eating eggs every morning would not work for me. I had to find something else. Something that included some sweetness. Something that included some nut butter. And something to get hooked on to kept me out of the oat jar. And that is where I became knee deep in a food obsession with pumpkin chia seed pudding. 

I know that chia seed pudding is not “recommended” but with my goal of trying to find what is truly bothering my stomach and causing me digestive issues I thought less about the food choices diet wise, and more about keeping my eating to follow these rules as a detox. 

Before Whole 30 I am not going to lie I didn’t give chia seeds a chance. I thought the price was ridiculous on a bag of these, and the concept was weird. I mean who would have thought these little seeds would retain the liquid and create this pudding like substance… until I actually bought a bag and tried it for myself. Realizing after that a little went a long way, it became my favorite way to start the day.

  
I ended up adding pumpkin to the recipe after finding myself with an open jar and I could not be happier I did. I know, I know it’s March and the pumpkin days are far from here, but it added some creaminess, bulk, and flavor for minimal calories in this pumpkin chia seed pudding recipe. Adding the cinnamon and sea salt made the flavor pop, and it went perfectly with the topped almond butter.

Bananas are a great addition to add some sweetness and flavor, and to balance out the bland pumpkin, sweet banana and saltiness from the sea salt, tangy raspberries were the perfect match.

This chia seed pudding is packed with nutrients, full of natural sweetness, whole 30 approved, vegan, and gluten free and will be sure to get you through your Whole 30!

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