This pumpkin coffee cake chia pudding is a warm mix of a pumpkin spice flavored pudding base topped with a buttery streusel crumble.
Why You’ll Love This Pumpkin Coffee Cake Chia Pudding
- The perfect pairing for your morning coffee (or matcha). The drinks are not necessary to enjoy, but each bite of this chia pudding feels cozy and warming thanks to the earthy spices swirled in.
- A tasty way to get your fiber. Each serving of this chia pudding packs in 11 grams of fiber per serving.
- Customize it. Adjust the sweetness or choose a different crumble topping to enjoy your pumpkin chia pudding with.
Key Ingredients and Substitutions
- Chia Seeds: Do not switch this ingredient. You can grind the seeds to change the texture of the pudding. Please see the FAQ section for additional information.
- Pumpkin Puree: Make sure it is canned pumpkin puree and NOT pumpkin pie mix. I would not recommend changing this ingredient. The nice thing about adding pumpkin is that it will add more of the powerful anti-oxidant beta-carotene to our treat.
- Milk: I used soy milk for the protein, but any other plant-based milk can work here.
- Yogurt: You can use any brand you like, I prefer to up my protein, so I have used the plain Kite Hill Greek Style Yogurt. For other plant-based brand recommendations, I like Forager Project and Icelandic Provisions.
- Spices: I used pumpkin pie spice, cinnamon, and cardamom. Feel free to further adjust the seasonings based on your preference.
- Flour: I used a combination of dark rye flour for more protein and fiber plus some all-purpose flour to prevent the crumble from being too dry. Feel free to use a gluten-free all-purpose flour to swap for the flours in this recipe to make this recipe gluten-free.
- Pecans: Completely optional, but they add a lovely buttery taste to the pudding.
- Sweeteners: I used maple syrup for the chia pudding as it mixes easily into the pumpkin milk. For the crumble I used a little light brown sugar, but you can also try this with coconut sugar too.
- Peanut Butter: I used a natural peanut butter where the ingredients are just peanuts and salt. Almond, cashew butter, or tahini can work as an alternative.
- Butter: I used Earth Balance stick butter, but your favorite vegan stick butter can work for this.
How to Make the Pumpkin Coffee Cake Chia Pudding
Make the pumpkin milk: To a blender cup, add the pumpkin, yogurt, pecans, maple syrup, vanilla, pumpkin pie spice, cinnamon, salt, and milk then blend until smooth.
Add the chia seeds: Stir in the chia seeds then cover and allow to sit for 10 minutes. Give the mixture a good stir to break up any clumps, then cover and place in the fridge overnight to set.
Make the streusel topping: To a small bowl, add the flours, sugar, cardamom, and salt, then whisk together with a fork. Add the peanut butter and butter then stir to coat in the flour. Use the fork to cut the butter into the mixture a few times. Switch to using your hands, then rub and press the butters into the flour until clumps begin to form when pressed together.
Bake the crumble: Transfer the crumble to the baking tray then bake for 5 minutes. Give the crumbles a toss, then return to the oven for 3-4 minutes, or until golden and lightly toasted. Allow to cool completely.
Assemble: Portion your chia pudding into a serving glass then top with a generous portion of the crumble to cover the top and enjoy!
Expert Tips
- Increase the protein. Use higher protein dairy-free options to add additional protein to each serving. For example, I used Kite Hill Greek Style Yogurt and Silk’s Unsweetened Organic Soy Milk which helps keeps the protein for this recipe at 13g of protein per serving. For even more protein stir in some protein powder and adjust the amount of milk used to get the consistency you like.
- Adjust the sweetness. Start with less sweetener and stir small amounts in at a time until you reach your desired sweetness. 2 tbsp of maple syrup worked for me, but you may feel like you need more or less, so adjust accordingly.
- Continuously check on the streusel as it bakes. The cook time will vary depending on the size of your crumbles. I like to check on it halfway through then give it a gentle stir before baking again. If most of the crumble is golden at the halfway mark, check on it again in 2-3 minutes before removing from the oven.
- For an alternative whole foods streusel topping, try the one I used for this peach cobbler chia pudding.
- If the streusel isn’t holding together, add another tablespoon of cubed butter. Continue to press it into the mixture to form clumps.
Frequently Asked Questions
Yes! I have tested this out with King Arthur’s gluten-free all-purpose flour. This will be the flour you want to swap the regular all-purpose flour and rye flour with in this recipe.
Yes, store the chia pudding and crumble in separate airtight containers. Store the chia pudding in the fridge for up to 4 days. The streusel can be stored at room temperature for 7 days.
This is one of those things where I’ll say to use your best judgement. You can try blending your chia seeds before adding them to your pudding, but personally I very much dislike the texture this way. However, others say it’s a great alternative that is smoother in consistency. It is okay to not like chia pudding and to instead try a different breakfast to fuel your mornings.
Make It Balanced
A serving of this recipe provides a great source of fiber and complex carbohydrates. For more protein consider using a high protein plant based milk like soy milk, a high protein plant-based yogurt, and/or some protein powder. If adding protein powder, do note that depending on how much you add, you may need to add additional liquid to balance it.
As a reminder, this can also be enjoyed in a smaller portion as a snack instead to still get that fiber benefit!
More Exciting Ways to Increase Your Fiber
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Description
This pumpkin coffee cake chia pudding is a warm mix of a pumpkin spice flavored pudding base topped with a buttery streusel crumble.
Pumpkin Chia Pudding
Coffee Cake Crumble
- Preheat the oven to 350F and line a baking tray with parchment paper.
- To a blender cup, add the pumpkin, yogurt, pecans, maple syrup, vanilla, pumpkin pie spice, cinnamon, salt, and milk then blend until smooth.
- Stir in the chia seeds then cover and allow to sit for 10 minutes. Give the mixture a good stir to evenly mix and break up any clumps, then cover and place in the fridge overnight to set.
- To a small bowl, add the rye flour, all-purpose flour, sugar, cardamom, and salt, then whisk together with a fork. Add the peanut butter and butter then stir to coat in the flour. Use the fork to cut the butter into the mixture a few times. Switch to using your hands, then rub and press the butters into the flour until clumps begin to form when pressed together.
- Transfer the crumble to the baking tray then place in the oven for 5 minutes. Give the crumbles a toss, then return to the oven for 3-4 minutes, or until golden and lightly toasted. Watch your crumble to make sure it doesn’t burn. Once baked, allow to cool completely.
- When ready to serve, portion your chia pudding into a serving glass then top with a generous portion of the crumble to cover the top, then enjoy!
Notes
Increase the protein. Use higher protein dairy-free options to add additional protein to each serving. For example, I used Kite Hill Greek Style Yogurt and Silk’s Unsweetened Organic Soy Milk which helps keeps the protein for this recipe at 13g of protein per serving. For even more protein stir in some protein powder and adjust the amount of milk used to get the consistency you like.
Continuously check on the streusel as it bakes. The cook time will vary depending on the size of your crumbles. I like to check on it halfway through then give it a gentle stir before baking again. If most of the crumble is golden at the halfway mark, check on it again in 2-3 minutes before removing from the oven.
For an alternative whole foods streusel topping, try the one I used for this peach cobbler chia pudding.
If the streusel isn’t holding together, add another tablespoon of cubed butter. Continue to press it into the mixture to form clumps.
Nutrition
- Calories: 366
- Fiber: 11g
- Protein: 13g
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