Miso in chia pudding might sound a little strange at first. But trust me – this combination is really delicious! The salty-caramel flavor of shiro miso, combined with pumpkin purée and mixed into a creamy chia pudding is definitely something you need to try.
I currently found my obsession with Miso again and now I want to try adding it to everything. Ok, almost everything, some things just aren’t friends with Miso. But chia pudding certainly goes well with it. And even more so if you add extra spices. Like pumpkin spice!
To be honest I have only dipped my feet into the world of Miso. But if you know that I am obsessed with everything that has to do with fermentation it might not come as surprise that I am equally fascinated by Miso. For those of you who aren’t too familiar with Miso: it basically is a creamy, thick fermented paste that is traditionally made from soybeans. However there are many variations of Miso: from different types of legumes and grains used as base to different fermenting times.
If you want to get into the nitty-gritty details of how exactly the process works I have linked a couple of sites at the bottom of this blog post. Which I recommend you check out because fermentation just IS a wondrous, beautiful thing!
Jump to:
Ingredients we need
Here is everything we need to mix together our Pumpkin spice Miso chia pudding:
- CHIA SEEDS
- PUMPKIN PURRÈ
- PLANT MILK: any type of plant milk you like is great.
- CREAMY YOGHURT: I love creamy coconut or a skyr style soy one. Just make sure you use an extra creamy, thick yoghurt and you’re good to go!
- MISO PASTE: For this recipe I highly recommend Shiro Miso paste. Shiro Miso is milder in taste, yet has this unique caramel-like taste that makes this chia pudding so delicious.
- PUMPKIN SPICE (I have included quick a quick pumpkin spice fix in other recipes like my Pumpkin spice tiramisu baked oats -in case you cannot find any or do not have it at home!)
- MAPLE SYRUP: to sweeten things up a little. However you could use another liquid sweetener of choice instead.
And even though the Miso is obviously a main contributor to the special flavor in this recipe: hey, if you are not up for an experiment, you can just leave out the Miso paste. But then again, you really have to try it before you knock it 🙂
Instructions
The Pumpkin spice miso chia pudding comes together in 3 simple steps:
- Mix the chia seeds with the milk and stir until no clumps remain.
- Add the remaining ingredients, mix again until smooth and no clusters of chia seeds are left.
- Let sit in the fridge for 1 hour minimum or overnight. ENJOY!
TIP: If you do not like the texture of chia pudding, you can blend it up (no high speed blender needed, an immersion blender should do the work).
Storage
Once mixed together, the chia pudding will laste for around 2-3 days in an airtight container in the fridge.
How I enjoy my Pumpkin spice miso chia pudding
The pudding makes a delicious snack or dessert. I also love adding it to my oats or have to as little breakfast side. Feel free to prepare a larger batch to share or waiting for you and yourself the day after.
Looking for other recipes like this? Try these:
Let’s get started
If you try my Pumpkin spice Miso Chia pudding please let me know how you like it. Leave a comment below, tag me on Instagram or send me a Direct message! I hope your taste buds will be pleasantly surprised 🙂
ALL THE BEST
Pumpkin spice Miso chia pudding
Ingredients
- 2 Tbsp chia seeds
- 1/4 Cup pumpkin purée
- 1/3 Cup plant milk
- 1 heaping Tbsp creamy yoghurt (I used a greek style soy yoghurt)
- 1 scant Tsp shiro miso *
- 1/2 Tsp pumpkin spice
- 1-2 Tsp maple syrup **
Instructions
- In a jar combine the chia seeds with the plant milk and stir immediately to avoid any clumps.
- Add the rest of the ingredients, stir again until everything is mixed together and there are no clusters of chia seeds.
- Store in the fridge for at least an hour or overnight. Enjoy!
