Lately the majority of my breakfasts and lunches have been whatever I can fit in a mason jar of reasonable size. It’s so convenient, plus…I think it looks pretty 🙂 The 8oz jars are perfect for breakfast. Most days I have overnight oatmeal, but this week I grabbed a couple big containers of SO Delicious coconut milk yogurt. And yesterday something awesome happened.
Last November, some friends from church made a huge batch of pumpkin butter and brought me a jar. I was saving it for something special, I had no idea what. Then when I was putting my breakfast together I had a wonderful idea. I could use the magic pumpkin pie-flavored spread to sweeten my plain, unsweetened yogurt! And sprinkle crushed cereal on top to simulate pie crust. YES!
Pumpkin Chia Pudding Pie Breakfast Bowl
1/2 C plain (or vanilla) unsweetened vegan yogurt
2 Tbsp pumpkin butter*
2 tsp chia seeds
1/2 C bran flakes, crushed
In a small bowl – or in an 8oz mason jar if you’re making it to go – combine yogurt, chia seeds, and pumpkin butter. You may choose to thoroughly mix in the pumpkin butter, or give a couple quick stirs to make swirls. Cover and refrigerate for at least an hour so chia seeds have time to gel. I leave mine overnight.
When you’re ready to eat, sprinkle crushed bran flakes over the pudding, then commence consumption.
*If the extra sugar doesn’t bother you, you may increase the amount of pumpkin butter to make your pudding taste more like pie. You may also want to increase the chia seeds to make sure it still thickens properly.
If you prefer less sugar, you could use plain canned pumpkin. But that might make it taste more like baby food.
Do you do meals in a jar? What’s your favorite?