Vegan Pumpkin chia pudding WITH granola

Delicious recipe for Pumpkin Chia Pudding with pecan granola clusters. You can decide if you'll eat it for breakfast or dessert.
Three glasses of vegan pumpkin mousse topped with creamy yogurt and granola sit on a turquoise cloth. Two gold spoons are beside them. A blurred package of rolled oats is in the background. The mousse's vibrant orange contrasts with the white yogurt and crunchy granola.

About this recipe

This vegan pumpkin chia pudding with pecan granola clusters is so delicious that it could easily be transformed into a healthy or scrumptious dessert.

I had a hard time naming this vegan pumpkin chia pudding. It is so delicious, creamy, and elegant that I almost called it “deconstructed pumpkin pie” or “vegan pumpkin mousse.” It is so yummy that I’m pretty sure you’ll be everybody’s favorite person when they try it; it is epic. But it is also super healthy and topped with the most delicious and crunchy pecan granola clusters.

A close-up of a glass filled with a golden yellow vegan pumpkin mousse sits on a white surface. Two blurred glasses of the same decadent mousse are in the background, along with an out-of-focus white and blue package and a stainless steel cup. The bright lighting highlights the treat's creamy texture.

INGREDIENTS TO MAKE THE chia PUMPKIN pudding

  • Pumpkin puree you can use canned or homemade
  • Coconut cream or full-fat coconut milk
  • Maple syrup
  • Coconut sugar or brown sugar
  • All-spice, clove, ginger, cinnamon, vanilla
  • Chia seeds

HOW TO MAKE THE NOURISHING PUMPKIN MOUSSE?

It is done in one simple step: you put the ingredients in the blender, blend, serve in wine glasses or other small containers, and let it sit in the fridge.

It is that easy! Meanwhile, while your mousse is sitting in the fridge, you can start with your granola clusters.

Close-up of a hand pouring thick caramel sauce from a small saucepan onto a mound of oats and various nuts spread on a parchment-lined baking sheet, pairing perfectly with the creamy texture of vegan pumpkin mousse. The rich, glossy sauce blends with the dry ingredients against a softly blurred background.

INGREDIENTS TO MAKE THE GRANOLA CLUSTERS

  • chopped nut
  • oats
  • coconut oil
  • brown or coconut sugar
  • almond butter
  • Maple syrup
Close-up of golden-brown granola scattered across parchment paper. The chunky, uneven clusters complement a vegan pumpkin mousse with their visible oats and nuts, showcasing a slightly toasted appearance. The texture appears crunchy, with small crumbs scattered around the main clusters.

tips, tricks & other recipes:

  • I know that if you make this recipe as a dessert, it will be fantastic for Thanksgiving. And if you prepare it for breakfast, it will be a great breakfast for your family over the break.
  • I love individual desserts; don’t you think that they are easier to serve and a bit fancier?
  • Here are other granola and pumpkin recipes: vegan pumpkin scones, butternut squash and tomato sauce, granola, dark chocolate, and pumpkin bread.
Three glasses filled with vegan pumpkin mousse, each crowned with chunky granola, are set on a teal cloth. Two golden spoons rest beside them on a white surface. The granola covers one side of the mousse in each glass, crafting a delightful contrast in texture and color.
Delicious recipe for vegan pumpkin pie parfait with pecan granola clusters. You can decide if you'll eat it for breakfast or dessert.

Vegan Pumpkin Chia Pudding with pecan granola clusters

Alejandra Graf
Delicious recipe for Pumpkin Chia Pudding with pecan granola clusters. You can decide if you'll eat it for breakfast or dessert.
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 6 personas
Calories 444 kcal

Ingredients
  

Granola

  • 1 cup chopped pecans
  • 1 1/2 cup sprouted oats from One Degree Organics
  • 1 tablespoon coconut oil
  • 4 tablespoons brown sugar or coconut sugar
  • ¼ cup almond butter
  • 4 tablespoons maple syrup

Pumpkin pie

  • 1 can of pumpkin puree or 1 ½ cup or 15 oz or 425 grams of home cooked pumpkin
  • 1 can cream of coconut or coconut whole milk full fat
  • ¼ cup maple syrup
  • 3 tablespoons coconut sugar or brown sugar
  • ½ teaspoon all-spice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 3 tablespoons chia if using coconut cream 4 tablespoons of chia seeds if using coconut whole milk

To serve

  • coconut whipped cream
  • plain yogurt I use almonds or cashews

Instructions
 

Granola

  • Turn the oven to 350ºF.
  • Put nuts and sprouted rolled oats on a baking prepared with parchment paper or a silicone mat. Mix and set aside.
  • In a saucepan put the coconut oil, almond butter, sugar and maple syrup. Place over medium heat and stir until everything is well incorporated.
  • Pour the mixture over the oats and nuts, mix until all is well covered, spread in a single layer on the tray and bake for 20 minutes.
  • Rotate the tray after 10 minutes, bake for 8 to 10 more minutes.
  • Remove from the oven and allow to cool.

Pumpkin pie

  • Put all ingredients in a blender, blend until all ingredients are well combined. It is s important to let the mixture cool for five minutes before tasting.
  • Divide the mixture into the containers you’ll be using and refrigerate for 20 minutes or until firm.

To serve:

  • Top the pumpkin pie with one or two tablespoons of yogurt or whipped coconut cream and top with the granola clusters. You can sprinkle cocoa, chocolate chips or pomegranate seeds.

Nutrition

Calories: 444kcalCarbohydrates: 53gProtein: 8gFat: 24gSaturated Fat: 4gSodium: 21mgPotassium: 321mgFiber: 7gSugar: 29gVitamin A: 36IUVitamin C: 1mgCalcium: 139mgIron: 2mg
Keyword granola en trozos, healthy homemade granola, vegan mousse

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

This was created in partnership with  One Degree Organics, in November 2017 the recipe, opinions, and pictures are all mine. Thank you for supporting the brands I work with.

Alejandra Graf
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