mikeshighwaykitchenandgear

        When those crisp autumn mornings roll around and you can smell fall in the air, there’s nothing quite like starting your day with something that captures all those warm seasonal flavors. This Fall Harvest Chia Pudding brings together the perfect blend of cinnamon cardamom, and nutmeg to create a breakfast that tastes like autumn in the bowl. It’s creamy, satisfying, and absolutely delicious – plus you can make it the night before, so you wake up to breakfast that’s already waiting for you. Trust me, once you try this cozy morning treat, it’ll become your go-to recipe all season long.

Storage info: Keeps in the fridge for up to 4 days – no stirring needed thanks to proper mixing technique.

Yield: 14 – 16 oz

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1 CUP MILK

1/3 Cup water

3/4 teaspoon  Vanilla Extract

3 Tablespoon sugar or honey

1.5 Tablespoon Italian Sweet Cream Half & Half

1/4  Cup Chunky applesauce

1/16 teaspoon Pumpkin Pie Extract

1/2  teaspoon Cinnamon

1/8 teaspoon Cardamon

1/8 teaspoon nutmeg

1/8 teaspoon cloves

5 Tablespoons chia seeds

Directions     

1. Combine all liquids and spices together mix well with spoon before adding chia seeds.
2.  If using cold milk, stir well while incorporating honey.
3. Add 5 tablespoons chia seeds, mix well again with spoon.
4. Mix well at 10 minutes while chilling in the fridge.
5. Then mix well again at 15 minutes while chilling in fridge.
6. Then mix well again at 30 minutes while chilling in fridge.
7. If desired for a thicker pudding, add 1 teaspoon chia seeds
8. Refrigerate chia mixture for at least 2 hours or overnight. Best overnight