Fall has arrived, and even though the weather hasn’t been quick to follow suit, the change in season has me craving coziness and all things pumpkin spice. At my house, we’ve been enjoying these pumpkin chocolate chip breakfast cookies for weeks already, and I’ve been whipping up pumpkin pie protein shakes for myself. And, yes, if you’re wondering, we like to jump the gun on holidays, and we’ll probably start decorating for Christmas immediately after Halloween. We are totally those people. But don’t hate me. Because this recipe for Pumpkin Salted Caramel Chia Protein Pudding is completely in-the-moment, fall-appropriate and you will love it.
I like this recipe because I can throw all the ingredients in my Vitamix, blend it up, and then adjust sweetness and spices to taste. So you should feel free to do the same! I tend to make things less sweet, but if it isn’t sweet enough for you, blend it up, taste it, and add more real maple syrup or throw in few more soaked dates to get it to your desired sweetness.
I was inspired to use dates as the sweetener because they impart a super yummy caramel flavor, and I’m always looking for interesting natural sweetener options that go along with a paleo lifestyle. I use dates in my homemade coffee creamer and in one of my favorite ‘treat’ protein shakes, so I thought why not try it here?
While the protein pudding is delicious, for me it’s also all about THE TOPPINGS! Lots of times I make my own grain-free granola using Minimalist Baker’s awesome recipe, but this time I topped it with a combo of two of my favorite store-bought paleo granola options, Bob’s Red Mill Paleo Style Museli and Trader Joe’s Grainless Granola.
I hope you enjoy this fall breakfast as much as I do! What’s your favorite thing about this season now upon us?