BASIC TRIGGER WARNING: This recipe contains pumpkin spice. Put your Ugg boots on and head to Trader Joe's before proceeding.

Serves 2 to 4

Tools & supplies

  • Mixing bowl (with lid)
  • Knife

Ingredients

For the chia pudding

  • 2 c Trader Joe's Pumpkin Spice Almond Beverage
  • 1/2 c Chia seeds

Toppings (pick 3 or 4)

  • 1 Banana, sliced
  • Fresh figs, quartered lengthwise
  • Fuyu persimmon, diced
  • Pitted dates, chopped
  • Pomegranate seeds
  • Granola
  • Shredded or flaked coconut
  • Honey
  • Toasted pumpkin seeds or pecans

Playlist: Basic White Girl

Preparation

Mix the chia seeds and almond beverage in a bowl and cover with a lid or plastic wrap. Place in the fridge and chill at least 4 hours, but preferably overnight.

Plating and Serving

There's a couple ways to do this. If you're serving this as a main breakfast dish, distribute the chia pudding among 2 or 3 bowls. If its a side dish that's part of a larger breakfast or brunch, go with 4 wide-mouth mason jars or stemless wine glasses.

Choose your 3 or 4 toppings and slice your fruit if necessary. Arrange in nice rows on top of your chia pudding bowls–or just pile it into your jars.

For a final touch, use a small spoon to drizzle some honey on top of everything–Jackson Pollock style. Then take a pinch of remaining chia seeds and toss them onto the honey so they stick and look dope. Like this:

Notes and substitutions

  • Scale this up or down depending on how many you need to feed. Just remember to use about 4 parts almond milk to 1 part chia seeds when measuring.
  • Here's how to cut open a pomegranate.
  • If you try and substitute a Hachiya persimmon for a Fuyu, you'll be sorry (unless its extremely ripe).