Pumpkin Breakfast Pudding

 

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Triple Layer Breakfast Pudding

This is a perfect make ahead breakfast
Course Breakfast
Cuisine American
Keyword egg-free, high protein, make ahead, vegan
Author Patti Garland

Ingredients

2 cups rolled oats, 1 cup water. 3 cups boiling water,1 cup raisins,1/2 cup chia seeds,1/4 cup ground flax seeds, 2 cups cooked brown rice, ¼ cup walnuts (optional), 4 tsp. honey (optional), 2 tbs. cinnamon, 1 tsp. nutmeg, 1/2 tsp. clove, 1 can organic pumpkin, 1 can organic full fat coconut milk mixed (I use my Nutribullet), ground hemp seed (optional)

    Instructions

    • To make this breakfast pudding, the day before: make overnight oats to 1 with water and let soak overnight. Make brown rice, 1 cup rice to 2 ¼ cups water. Using a medium sized bowl, pour boiling water over raisins, add chia seeds, ground flax seed, cooked brown rice, spices and honey and let soak overnight.  Next day either triple layer in single serving jars or portion out as needed: ⅔ cup chia seed pudding, 1 tbs. pumpkin, ½ cup overnight oats, top with 1 tbs. full fat coconut milk and sprinkle with ground hemp seed.