Can I make this gluten-free?

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.

How do I meal prep this?

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.

What can I do about the texture of the chia pudding?

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.

Pumpkin Coffee Cake Chia Pudding

Description

This pumpkin coffee cake chia pudding is a warm mix of a pumpkin spice flavored pudding base topped with a buttery streusel crumble.

Ingredients

Scale

Pumpkin Chia Pudding

1/2 cup canned pumpkin puree
1/3 cup plain plant-based yogurt (I used soy)
2 tbsp pecans
2 tbsp maple syrup (use more or less based on preference)
1/2 tsp vanilla bean paste or extract
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp kosher salt
3/4 cup unsweetened plant-based milk of preference (I used soy)
1/3 cup chia seeds

Coffee Cake Crumble

20g (3 tbsp) dark rye flour
14g (2 tbsp) all-purpose flour
16g (1 1/2 tbsp) light brown sugar
1/4 tsp cardamom
1/4 tsp kosher salt
2 tbsp natural peanut butter
1 tbsp cold salted vegan butter, cubed

Cook Mode Prevent your screen from going dark

Instructions

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