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    Pumpkin Spice Latte Chia Pudding

    October 9, 2015 By Meagan Fikes 8 Comments

    Pumpkin Spice Latte Chia Pudding | A decadent twist on the popular pumpkin spice latte. Simply blend the ingredients, stir in the chia seeds, and let set overnight in the fridge! | eatsomethingdelicious.com

    Pumpkin Spice Latte Chia Pudding | A decadent twist on the popular pumpkin spice latte. Simply blend the ingredients, stir in the chia seeds, and let set overnight in the fridge! | eatsomethingdelicious.com


    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. Additionally, I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!



    Click this button to skip straight to the recipe
    Would you believe me if I said I'd never had a pumpkin spice latte? I know, I know - calm down, let me explain. Before the "omg-I-can't-eat-gluten-anymore?!?!" incident of 2012, I didn't care for much other than black coffee. More recently, I've been trying some almond milk lattes from the store that I like for fun but I still prefer a hot cup of black coffee out of my Keurig in the morning (or evening if I feel like living on the edge). Anyways, after the "omg-I-can't-eat-gluten-anymore?!?!" incident of 2012, I couldn't exactly stop in any coffee shop and try one. But don't worry. This recipe tastes EXACTLY like the pumpkin spice lattes from my dreams. In chia pudding form. Does it taste like Starbucks? Couldn't tell ya, but I do know it's delicious and addicting.

    Ever since I tried PaleOMG's Overnight Chocolate Coffee Chia Breakfast Pudding, I've been adding coffee to so many of my chia puddings.  Basically all of them. So in a way, it inspired this recipe. If you've never tried one of Juli's recipes, you're missing out.Go try it!

    And if two chia pudding recipes isn't enough (or maybe coffee isn't your thing), I have a recipe for Pineapple Mint Chia Pudding. From back in the day when my blog was just a baby... last year ;)

    Yesterday was mine and Lenny's four year wedding anniversary. Do you wanna know what that wonderful hubster did for me? He bought me a camera! Not the "let's-get-this-one-because-my-photography-isn't-good-enough-to-justify-getting-something-fancy" camera but the actual fancy camera. I'm not one to think that a nicer camera will make someone a better photographer but I do know this - taking photos is so much easier now! I have so much more control over my photos. It makes me want to sit around all day and press all the buttons on the camera like a child until the battery dies. Seriously so fun. Point being, I used it to take the picture for this blog post. I still have a lot to learn and practice but I'm having a lot of fun.

    Speaking of exciting things that happen in October, American Horror Story is on again. We watched the first episode last night and I won't give details but there were quite a few creepy parts that were lacking last season. I think I will like it as long as it doesn't get all vampirey. Can't stand vampire stuff. I'm completely slacking on the scary movies so far this season. I re-watched As Above So Below, Sinister, and It but haven't seen anything new.  I think I missed the second Sinister and Insidious movies which I was really looking forward to. I want to see The Visit simply for the fact that the grandma asks her granddaughter to get into the oven so politely. Good stuff. I also watched a preview for Crimson Peak which looks very scary!  That's the kind of scary movie you see at 10am before the giggly teeny-boppers come out and ruin it. What other scary movies do I need to add to my list? Am I missing anything?

    Print
    Partially eaten chia pudding in a mini dessert cup.

    Pumpkin Spice Latte Chia Pudding

    ★★★★★ 5 from 1 reviews
    • Prep Time: 10 mins
    • Total Time: 10 mins
    • Yield: 3 servings 1x
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    Ingredients

    • ¾ C strong coffee
    • ¾ C full fat coconut milk
    • ½ C pumpkin puree
    • 3 Tbsp maple syrup, more or less to taste***
    • 1 tsp vanilla extract
    • ¾ tsp pumpkin pie spice
    • ½ C chia seeds
    • 1 Tbsp pumpkin seeds (for garnish), optional

    Instructions

    1. Blend together coffee, coconut milk, pumpkin, maple, vanilla, and pumpkin pie spice.
    2. Stir in chia seeds.
    3. Transfer mixture to an airtight container and let set in the refrigerator overnight, or until chia seeds have gelled.
    4. Top with pumpkin seeds before serving, if desired.

    Notes

    ***Can sub honey if the recipe doesn't need to be vegan.

    If you have a blender bottle, you can simply add all the ingredients (including the chia seeds) and shake well to combine instead of using a regular blender.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    Pumpkin Spice Latte Chia Pudding | A decadent twist on the popular pumpkin spice latte. Simply blend the ingredients, stir in the chia seeds, and let set overnight in the fridge! | eatsomethingdelicious.com

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    Reader Interactions

    Comments

    1. JoAnn Sousan

      October 12, 2015 at 4:44 pm

      Your photography is wonderful! You make me want to leave the house to purchase the ingredients to to make everything you post. I definitely will make this on a cold winter night when all I want to do is sit by the fire and relax with a good book.

      ★★★★★

      Reply
      • Meagan

        October 12, 2015 at 8:34 pm

        Thanks so much!!!! Hope you enjoy the recipe. Let me know if you have any questions.

        Reply
    2. Bethany @ Athletic Avocado

      October 13, 2015 at 11:38 am

      Holy yum! What a great and unique idea for using the best fall flavors!

      Reply
      • Meagan

        October 13, 2015 at 12:23 pm

        Thanks Bethany! You have a lot of great looking fall recipes too. I love the idea of the cranberry pumpkin salsa on that salmon. I never would have thought of that!

        Reply
    3. Darcie

      October 13, 2015 at 12:41 pm

      This sounds delightful!! A new take on the pumpkin spice latte craze, loooove it!

      Reply
      • Meagan

        October 15, 2015 at 1:00 pm

        Thanks, Darcie! Yeah, I know everyone's crazy about them right now. I saw an almond milk pumpkin spice latte at the store the other day. It was gluten free but I think I waited too long to try it because they're long gone now!

        Reply
    4. Kelsey

      January 27, 2017 at 11:34 am

      Hey there - making these for a party of one. How long will they last in the refrigerator? Thanks!

      Reply
      • Meagan Fikes

        January 28, 2017 at 2:48 pm

        I would guess about 4 days for the best quality. They might get a little liquid on top from separation but it shouldn't hurt anything to just stir it back up a bit. Hope you enjoy them!

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

    I'm a member of Food Blogger Pro. Learn how to start and grow your food blog.

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    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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