A Healthy Fall Breakfast with McCormick

I am all about the easy to grab breakfast. Though I enjoy a morning where we get to make something hot and filling, we both are usually running to keep up with Hayes and get to work. This summer I got into making Chia Pudding. It was so easy and I could prep it the night before every 3 or 4 nights because it kept well for a few days. I usually would just do the classic flavors, but now that we are entering fall I thought I would join in on the Pumpkin Spice craze and see if we could bring these flavors to this simple-make-ahead breakfast. I used McCormick Pumpkin Pie Spice because it is basically the staple of Pumpkin Spice flavoring this time of year.

I tried a few combos and I wanted to make sure it had great Pumpkin and Pumpkin Spice flavoring without feeling too overpowering. McCormick Pumpkin Pie Spice contains the perfect balance of cinnamon, nutmeg, ginger and allspice to add just the right amount of fall flavor to this breakfast. I also wanted to make sure that the breakfast wasn’t too sweet because I always feel that takes away from the earthy flavor of the pumpkin. So, here is where I landed with the ingredients:

Recipe yields: 4 1 cup servings of Chia Pudding (you can also make a big tub instead of individuals as well)

Ingredients:
1 cup Chia Seeds (1/4 cup per cup of pudding)
2 cups Thai Kitchen Coconut Milk (light or full-fat works…we lean on the full-fat side)
1 tbsp of McCormick Pumpkin Pie Spice
1/2 tsp McCormick Pink Himalayan Salt
1/2 cup Organic Canned Pumpkin or you can make your own and freeze it!
1/4 cup Maple Syrup
1/4 cup Dried Cranberries (for topping)

Make it:
In a blender or food processor combine all ingredients other than the chia seeds and cranberries. Blend until smooth. If you are doing individual cups add a 1/4 cup of seeds into the bottom of each or all seeds into the bottom of the single container you are using. Pour in the mixture to each cup or into the larger container.

Stir well to make sure all the seeds are well mixed. Cover and allow to sit overnight. In the morning serve with a sprinkle of Pumpkin Spice on top and the dried cranberries.