Pumpkin & White Chocolate Pudding Parfait

FYI while you’re chowing down on breakfast: here’s an article about the disastrous framing of the Pizza-As-Vegetable debate by the media.

It’s been a while since I posted a breakfast recipe, mostly because our breakfasts have become pretty boring and repetitive. The most progress I’ve made recently was buying unsweetened cocoa powder. A tablespoon has quite a bit of fiber and flavors two servings of oatmeal without all the added sugar and freaky ingredients in chocolate chips. Chocolate and peanut butter oatmeal FTW. I’ll never get sick of it.

But then, deep in my recipe archives in Gmail, I re-discovered a recipe for pumpkin chia seed “pudding” that I have been meaning to try for weeks. This morning the choco-pb-monotony was broken with a pumpkin and white chocolate pudding parfait.

Chia seeds are super cool because not only are they a superfood, but when they’re soaked in liquids, they take on a thick, pudding-y texture [without the egg yolks and sugar!]. This pudding is quite simple, pumpkin, protein powder, almond milk, chia seeds, spices, done. I let it set overnight, and bright orangey goodness greeted me this morning.

pudding is healthy, too.

layer 1.

I layered the pudding in two bowls with an overnight oat concoction: rolled oats, raisin, banana and sugar-free white chocolate. Simple, but the perfect complement to the pumpkin. When will Starbucks make a white chocolate pumpkin spice latte?

white chocolate.

final layer.

A dollop more of pudding on top, and you’re good to go. This was a really filling breakfast, clocking in right around my 400-calorie AM goal [maybe a little more with the banana]. I highly recommend.

Pumpkin and White Chocolate “Pudding” Parfait (Vegan, Vegetarian)

Prep Time: Overnight!

Serves: 2

Ingredients for the Overnight Oats:

  • 3/4-1 cup rolled oats
  • 1 1/2 cups water or milk
  • Handful raisins
  • Sliced banana
  • Torani Sugar-Free White Chocolate Syrup

Ingredients for the Pumpkin Pudding:

Directions (beginning the night before):

1. In a jar (I used an empty PB jar), mix the oats, liquid, raisins, banana, and syrup. Shake or stir and keep in the fridge overnight.

2. Prepare the pumpkin pudding per the directions, keep in the fridge overnight.

3. In the A.M., layer the pudding and the oats in a bowl or glass. I chose to re-heat the oats a little bit because it was cold, but they’ll be fully cooked either way.


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Categories: Recipes


Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: http://www.linkedin.com/pub/courtney-marello/1a/375/b30 Tumblr: http://abarrelofoddsandends.tumblr.com/


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3 Comments on “Pumpkin & White Chocolate Pudding Parfait”

  1. November 18, 2011 at 8:56 am #

    I’ve been reading about these overnight oats for quite some time now, and when I googled it, found someone mention they needed cooking, which put me right off – I’ll give this a go – sounds simple, healthy and yummy – all good – thanks!

    • November 18, 2011 at 9:03 am #

      Oh yeah, they definitely don’t need cooking! It’s a nice thing to keep in your fridge overnight and pull out in the morning to take to work. I would lower the water/milk measurement when you make them in the fridge though because excess water won’t boil off like it does on the stove (i.e. If it calls for 1 cup water try 2/3 or 3/4 cup).

  2. A Tablespoon of Liz
    November 18, 2011 at 11:07 am #

    This sounds heavenly! And has everything I love in it!

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