A dessert that can be eaten as a breakfast, that tastes like fall in a cup. It is delicious throughout the year no matter the season. And it is really nutritious!

Ingredients for 1 serving/cup:

Chia pudding:

• 2 tbsp chia seeds
• 7 oz/2 dl plant milk of your choice tablespoon of shredded coconut
• 1/8 tsp cinnamon

Squash puree:

• Pumpkin puree leftovers – according to taste – find spice amount for 3/4 cup below
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ground cardamon
• 1/8 tsp turmeric powder
• 2-3 packets of sweetener

Instructions:

1. Mix the chia seeds and the milk together among with cinnamon. Make sure to mix thoroughly since chia seeds like to stick together and not take up enough moisture. Leave it in the fridge for at least 3 hours, for better results a whole night.
2. Add the spices and the sweetener to the spuash puree. This can be leftover from a neutrally tasting squash soup, canned pumpkin puree, leftovers from a pie, etc…
3. Layer are you would like. We put 2 tbsp squash puree at the bottom of the glass, then 1.5 tbsp chia pudding on it, and continued doing this until the ingredients were all used. We topped it with frozen berries, but you can use anything you would like, apples, bananas, oats, etc…

Tip: If you leave the pumpkin puree rest for a couple of hours with the spices, it will have a more intense flavor.

ENJOY 😉