This breakfast bowl is anything but basic. For the ultimate fall mashup, we’re effortlessly mixing your morning chia bowl and pumpkin spice latte all in one. Classic chia pudding gets a kick of cold brew coffee notes (made with our Takeya Cold Brew Coffee Maker), and a sprinkle of pumpkin spice for a pop of flavor that is bound to wake up your senses.
When it comes to the pumpkin, opt for a can that just contains the gourd (no spices or sweeteners, please) for pure flavor and a bright orange hue. Need to DIY a pumpkin spice blend? Mix 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground allspice and ½ teaspoon nutmeg – store in an airtight container (note: this makes 1.75 tablespoons of pumpkin spice, but you will only need 1 teaspoon for this recipe. Use the extra spice blend in your next cold brew latte to amp up the flavor).
While this recipe comes together in minutes, you’ll need to plan ahead (including a 16-24 hour cold brew in our Cold Brew Coffee Maker). Make this bowl the night before to let the flavors come together in the fridge while you sleep (plus, the chia pudding will thicken). Consider it the most delicious wake-up call.
Pumpkin Spice Cold Brew Chia Breakfast Bowl
Makes 2-4 servings
- ½ cup pumpkin puree (unsweetened)
- 3 tablespoons chia seeds
- 4 tablespoons cold brew coffee (brewed in Takeya’s Cold Brew Coffee Maker)
- 4 tablespoons milk (dairy or nut milk)
- 5 tablespoons plain, unsweetened coconut yogurt or greek yogurt
- 2 tablespoons honey or maple syrup
- 1 teaspoon pumpkin spice
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Optional: pumpkin seeds for topping
Cold Brew Coffee for 16-24 hours using Takeya’s Cold Brew Coffee Maker.
Add all ingredients to a large jar or airtight container. Stir for one minute until everything is fully mixed and smooth. Cover and refrigerate for at least 4 hours until thickened. Top with pumpkin seeds. Store in the fridge for 3 days.