**Serves 2**
INGREDIENTS:
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- 1 cup milk, I like unsweetened coconut or oat milk in this
- ½ cup pumpkin puree, (also try pureed butternut squash or sweet potato)
- 2 tsp pumpkin pie spice (or 1 tsp cinnamon, ¼ tsp clove, ½ tsp ginger, & ¼ tsp nutmeg)
- 3 TBS maple syrup
- Kosher salt, just a pinch
- ¼ cup chia seeds
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PREPARATION:
- In a large bowl, vigorously whisk together the milk and pumpkin puree. I like to use a small hand mixer like Frothy, but a hand whisk is just fine. Whisk in spices, maple syrup, and salt. Whisk in chia seeds.
- Evenly divide into 2 airtight containers and refrigerate overnight. I like to top this with a small scoop of maple yogurt, fresh fruit, and/or a pinch of granola for some crunch.
Watch below as Anna makes this and a couple of other 'make ahead' breakfast dishes.
Anna Rossi gives you three nutritious, delicious breakfast recipes you can make ahead to have any time you need a quick, nutritious but yummy breakfast. It's all in this episode of The Hub Today presents The Chef's Pantry!
