Cinnamon Pumpkin Chia Seed Pudding

Cinnamon and pumpkin...these are few of my favvvvoritteee things! So why not combine them into a delicious chia seed pudding recipe!?

I love chia seed pudding for breakfast because chia seeds are a great source of healthy fat and give me a nice boost of energy & lots of brain power.

I always make them the night before (since chia seeds need time to set and expand) and I make them especially when I see food getting low in my fridge. I don't like going to bed without knowing I've got a nutrient-dense meal awaiting me in the since I always have chia seeds and almond milk in the fridge- when things get sparse, I simply whip up a chia seed pudding for the next day and sleep tight knowing I've got a delightful breakfast waiting for me!

Try it- it makes going to bed a wholleeee lot better.

Ok Chelsea...get to the recipe. 

Wait, but first! Are you wondering why I'm all giddy about adding cinnamon and pumpkin?

Cinnamon is a little powerhouse...

1) Regulates blood sugar- warding off cravings (especially for sweet things!) 

2) A 'warming' spice also known as fire in Ayurvedic medicine (ancient India's holistic healing system) means it warms up our digestive juices- making it much easier for us to digest our food. I love this. And that's why I always recommend adding cinnamon to ice cold smoothies too!

There's a reason we see so many pumpkin recipes come fall...

1) It's not only delicious, it's incredibly versatile and can be incorporated into both sweet & savory recipes. From pumpkin pancakes, muffins and cookies to stews, soups and chilis. Have you seen me post pumpkin chili on my instagram when I do meal prep!?

2) Pumpkin is also an awesome source of soluble fiber which feeds the good gut bugs in our GI tract, warding off infections & pathogens- keeping our immune system strong. Which is especially important this time of year right!?

3) A great source of Vitamin A- pumpkin contributes to healthy, glowing skin!

So enjoy! It's pretty easy to keep canned pumpkin and chia seeds on hand. And as long as you've got cinnamon and almond milk (which I recommend doing!) this recipe can be made any day, anytime. Like I said I enjoy it for breakfast- but it also makes an awesome snack or dessert!

Cinnamon Pumpkin Chia Seed Pudding

gluten-free, dairy-free, paleo, vegan-optional

serves 1


  • 1/4 cup canned pumpkin (look for a BPA-free can)
  • 3 tbsp. chia seeds
  • 1 tbsp. ground flaxseed (optional)
  • 3/4 cup unsweetened almond milk
  • 1/2 tsp. ground cinnamon
  • 2 drop liquid stevia (or sweetener of your choice, optional)
  • 1 tbsp. collagen protein (for added protein, optional)


  • Add the pumpkin, chia seeds and ground flaxseed to a large mason jar with a lid, or a glass tupperware
  • Mix in the almond milk and stir well but carefully
  • Add the cinnamon, stevia and collagen protein (if using) and mix quite well again
  • Top with your lid and store over night (or for at least 6-8 hours)
  • Enjoy with nuts, nut butter, coconut of fruit when serving!