Pumpkin chia breakfast pudding

This Dec. 8, 2016 photo shows pumpkin chia breakfast pudding at the Institute of Culinary Education in New York. This dish is from a recipe by Elizabeth Karmel. (AP Photo/Richard Drew)

Servings: 8

Start to finish: 5 minutes

1 cup hazelnut or other unsweetened nut milk

1 cup vanilla Greek yogurt

¼ cup maple syrup

1 cup chia seeds

1/2 15-ounce can of Farmer’s Market organic pumpkin pie mix with all the spices or 8-ounce of pumpkin puree and 1 tablespoon of pumpkin pie spice.

Mix all ingredients well. Refrigerate in a closed container overnight. Will keep in the refrigerator for a week.

Placed ½ cup of pudding in a bowl. Garnish as desired with a dollop of yogurt, a tablespoon of pumpkin seeds for crunch, a drizzle of maple syrup and your favorite fruit for serving.

Nutrition information per serving: 190 calories; 103 calories from fat; 11 g fat (2 g saturated; 0 g trans fats); 3 mg cholesterol; 119 mg sodium; 19 g carbohydrate; 13 g fiber; 5 g sugar; 9 g protein.

Elizabeth Karmel, Associated Press