Pumpkin Spiced Chia Pudding

Pumpkin Spiced Chia Pudding is one of those treats that makes you feel like you’re indulging, but really you’re getting in a nutritious snack (or dessert!). Chia seeds are packed with healthy omega’s and pumpkin is packed with vitamins, and the whole recipe is amped with fiber and FLAVOR! So go on, enjoy some pumpkin! 

Pumpkin Spiced Chia Pudding (treatswithatwist.com) #glutenfree #autumn #fall #vegan

I’m having a few random revelations, so bare with me. 

Or is it bear?

That was one. I could Google, but I’m feeling spontaneous. 

2. I’m so much stronger than I ever thought. Today (Tues) I took an advanced yoga class. I was scared sheetless {<– see what I did there?} to attend it and my social anxiety was in full gear, but my current yoga instructor (whom I would follow to the end of the Earth), told me to try it. She told me that I would really enjoy it because it’ll push me into the poses I’m most drawn to (inversions). So, I did it! And guess what: my yoga instructor was right there taking the class next to me! And I made it through the whole class, sweaty, shaky and so happy! I did it! I kicked its arse! {note: I’m not British, I apologize} 

3. I am sick of texting and driving. I’m sick of the random occurrences that I do it (shamefully), and I’m sick of seeing other people do it. I’m sick of trucks randomly swerving into my lane or going 20 mph too slow, only for me to pass them and realize they’re texting. 
I get it, trust me, I do. It’s so easy to do if  you’re a multitasking superhero like myself. And when you take road trips that last 6+ hours (like I do every few weekends), it’s easy to get caught up in how “good” you’ve gotten at it. But I really am tired of seeing it. I’m tired of my husband reloading ESPN.com to see the games get updated every 5minutes (or 30 seconds…depending on what day it is). 
This isn’t a big ol “it can wait” campaign, I have no horror story to relay to you (thank goodness), I’m just saying I’m annoyed. And 99% of it has to do with other drivers driving me nuts, because I have wicked road rage, but the other 1% is a true fear. 

Just had to let you know.

Pumpkin Spiced Chia Pudding (treatswithatwist.com) #glutenfree #autumn #fall #vegan

Pumpkin Spiced Chia Pudding (treatswithatwist.com) #glutenfree #autumn #fall #vegan

Ok! NOW on to some Pumpkin Spiced Chia Pudding! Are you a thoroughly jaundiced shade of orange yet? No?! Me either, so let’s keep working on it!

Chia pudding is so dang good. I’m a “snack pack” kind of girl. 

If you don’t adore the texture, blend all of the ingredients in a blender to get a smooth pudding after it’s set. Problem solved. 

The taste of this one is spot on. Like, dead ringer for some killer good pumpkin pie. You’ll love it. You just have to. 

And do I even have to mention the vitamins and minerals in this sucker?! Omega’s, fiber, vitamin A, beta carotene, anti-inflammatory and digestive aide…the list goes on and on. All of that just from this bowl of pudding. Now if that isn’t a reason enough to shovel this in, I don’t know what is! Enjoy! 

Pumpkin Spiced Chia Pudding (treatswithatwist.com) #glutenfree #autumn #fall #vegan

Pumpkin Spiced Chia Pudding (treatswithatwist.com) #glutenfree #autumn #fall #vegan

Pumpkin Spiced Chia Pudding
Pumpkin Spiced Chia Pudding is a vitamin, omega, fiber-packed treat that tastes just like pumpkin pie! No guilt here, only sweet nutritious autumn delight! (makes 2 portions)
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Ingredients
  1. 1 cup unsweetened almond milk
  2. ¼ cup chia seeds
  3. ½ tsp. cinnamon
  4. ¼ tsp. nutmeg
  5. ¼ tsp. allspice
  6. 1 Tbs. maple syrup
  7. 2 Tbs. pumpkin puree
Instructions
  1. In a bowl, combine all of the ingredients and mix well. Cover with plastic wrap. Let set in the fridge for 2 hours (at least).
  2. Take the pudding out of the fridge, stir, then put back in the fridge for another 2 hours or until you're ready to eat it.
  3. Serve it up (layer with more pumpkin if you want!) and enjoy!
  4. Makes 2 portions
Notes
  1. I recommend stirring the pudding after a couple hours. Even if you let it sit overnight without stirring it, it will have a liquid layer and a thicker layer or blobs. Stirring it after a few hours ensures everything gets evenly absorbed and much thicker!
Treats With a Twist http://www.treatswithatwist.com/wp/

Eyeball Treats and Spiders Legs Fudge (gluten free Halloween treats with Chex)

Eyeball Treats and Spiders Legs Fudge, oh my! Never leave out another kiddo at Halloween with my delicious gluten free Halloween treat ideas, featuring Chex gluten free cereals! 

  Gluten Free Eyeball Treats and Spiders Legs Fudge (treatswithatwist.com)

I can’t believe its practically Halloween!

I never dress up, but I always come up with a hypothetical costume, “just in case”…like there may be a “you MUST wear a costume” emergency situation and I need to be prepared. Ridiculous. But I’m a giant child so it shouldn’t come as any surprise to you.

Anyways! Y’all know that I maintain a gluten-free household. I don’t have an allergy, but I have a sensitivity, which is most apparent when I’m working out intensely or going through a training regimen. So, although it may not seem like a big deal, any reaction at all bugs me and thus, we feel healthier and happier keeping our home gluten free.

Holidays seem to always be a different story though…you get together with family and friends, classic family recipes are made without updates or changes, piles and piles of candy and cookies and treats get dropped off for you or made in your kitchen…

Well, for all of those with sensitivities or allergies, this is a problem. So, this year, we’re kicking off the holidays, yes Halloween, with gluten free treats that make you popular and keep you included and guilt-free for not resorting to those classics that may not suit you (or your kids) so well anymore.

I’ve teamed up with Chex and their delicious gluten free cereals and have made some spooky spectacular gluten free treats! I made you some Eyeball Treats (how cute are these?!) and Spiders Legs Fudge (creepy crunchy little spiders legs are actually chocolate Chex! And they’re healthy too, made from dates and peanut butter!)!

Gluten Free Eyeball Treats and Spiders Legs Fudge (treatswithatwist.com)

Hop on over to their page and check out the recipe! Let me know when you try them, because I know you’ll love them! Plus, your kids (or those gluten-intolerant kiddos in your neighborhood) will love them and feel more than included in the festivities! 

Disclaimer: This post is sponsored by Chex cereals, but all of the recipes and opinions are my own. I appreciate your support on these sponsored posts that make Treats With a Twist possible! 

Brussels Slaw Salad with Maple Tahini Dressing

It’s about time to share a “real food” recipe, right? My  Brussels Slaw Salad with Maple Tahini Dressing is the perfect Fall salad, and with balanced bitter and sweet fall flavors from seasonal veggies and apples. Make it ahead of time and the flavors only get better with time in the fridge! 

Shaved Brussels Salad with Maple Tahini Dressing (treatswithatwist.com)  

You almost thought I never made real food, right? Totally had you tricked there.

I am really excited to share with you a beautiful, colorful Fall slaw salad! Shaved Brussels sprouts are combined with beautiful purple cabbage, apples and nuts and seeds. All of it is tossed in a creamy yet healthy maple tahini dressing! Apples give it a sweet, extra crunchy bite!

I’m sharing this recipe over on KitchenAid’s blog, Kitchenthusiast! Go check it out! 

It’s a super simple recipe! Just a few quick minutes with your KitchenAid food processor and you’re done! The dressing is quickly put together in a jar so you can shake it up then pour it all over your salad. 

This is one of those salads that only gets better after a few hours (or overnight!) in the fridge, so make it ahead of time, then make another batch of dressing to top it with before you serve it! You’re picnics or Fall dinners will never be the same. 

Did I mention it’s gluten-free and vegan?! Yup, it’s a crowd pleaser! 

Shaved Brussels Salad with Maple Tahini Dressing (treatswithatwist.com)

Disclaimer: This recipe is over on KitchenAid’s blog, Kitchenthusiast. I am a regular, compensated contributor to this blog. Although this is a compensated recipe, it is my own and thus my opinions are my own. Thank you for being supportive of the posts that allow Treats With a Twist to happen! 

September Treats Favorites

Don’t worry! I’m not done with pumpkin-palooza! But I just had to take a pause and do a roundup of the amazing September Treats Favorites we’ve had so far. Good? Good. 

I’ll keep this short and sweet because we ALL want to get to the treats (and because I’m 3/4 of the way through reading Gone Girl and I have to finish it!!). Ready to drool and then make something gluten-free and Fall fabulous?

1. Carrot Almond Muffins! Um, yes please! Plus, it’s all about the crumble, right?

Carrot-Almond-Muffins 3

 

 

 

2. Simple Oat and Cherry Breakfast Cookies! I’m ALL about eating cookies for breakfast. These are super healthy and you’ll be excited to share them with your friends and kids…just kidding, you’ll probably hide them and eat them all yourself. All cool. 

Simple-oat-and-cherry-breakfast-cookies 1

 

 

3. Mini Pumpkin Pie Smores Tarts! Enough said. 

Mini Pumpkin Pie Smores Tarts (treatswithatwist.com) #glutenfree #nobake #fall

 

4. Pumpkin Spice Granola! Crispy, crunchity, pumpkin spice-ity… (think I’ll be sued?)!

Pumpkin-Spiced-Granola 2

 

5. Pumpkin Spice Granola Pancakes! Let’s throw that stuff up there into and onto some pancakes! Ok! Now we’re best friends. 

Pumpkin Spiced Granola Pancakes 3

 

6. Baked Pumpkin Donuts! Ok, clearly I’m stuck in breakfast land and frolicking through pumpkin fields. Care to join me?

Baked Pupmkin Donuts 3

 

And that was September! Are you hungry? I’m hungry. Please excuse me… 

Pumpkin Spiced Granola

Pumpkin Spiced Granola is a crunchy, morish treat you’ll not only sprinkle on your yogurt but you’ll want to nosh on all day long. Spiced with those quintessential fall spices, orange-hued from pumpkin, this will be your morning staple, all autumn long.

Pumpkin Spiced Granola (treatswithatwist.com)

Are you ready for PUMPKIN?!?!

I think you are! Especially after last week’s Mini Pumpkin Pie Smores Tarts. You totally died after those, right?

Well, I have some yummy pumpkiny delights coming your way!

But first…

This weekend. I’m exhausted. This weekend was one of those weekends where I had HUGE plans to get stuff done…and I’m pretty sure I got nothing done. I wanted to paint our office or our room. I wanted to hang pictures, gallery-wall style. I wanted to install a cork wall in the office. I wanted to build planter boxes and start a garden…

We fought over paint. His argument: there’s no need. Mine: it’s pretty and fun.

We went to several plant stores…and bought nothing.

We went to Lowe’s…and didn’t find the wall stuff we needed.

We laid out picture frames…and didn’t hang them…and realized that most of them are empty and I need to actually order pictures.

I did eleventy billion rounds of dishes.

I swept the floor. He watered the lawn. We put felt pads under the furniture corners.

Yup, that’s about it. So…nothing.

 

Except all of those dishes. Because I made you tons of pumpkin stuff. See, its all for you. You’re welcome.

  Pumpkin Spiced Granola (treatswithatwist.com)

Pumpkin Spiced Granola (treatswithatwist.com)

Let’s start with Pumpkin Spiced Granola! Because I could honestly munch on granola all day long. And when it’s sweet from pumpkin and tastes like fall because of cinnamon and allspice, it’s the best munchy ever [I regret saying munchy]. (note: it was 90 degrees this weekend…I’m forcing Fall)

I’ll give you some granola cluster tricks here!
1. When you go in to stir your granola half-way through your baking time (and add the other batch of spices), use a spatula and carefully turn it, don’t just stir it around, or you’ll break up your clusters.
2. Let it cool in the oven as the oven cools. This creates extra crispy granola, and when you pull it out and pour it into a container, it’ll be very clustery. If you pull it out of the oven straight away, pour it into a bowl to cool, it’ll break all of the clusters. Sad panda.

Pumpkin-Spiced-Granola 5

Pumpkin-Spiced-Granola 4

AND here’s an IMPORTANT tip: reserve some of your granola right away! Put it aside. Totally aside. Because I have another recipe for you that calls for this granola (maybe ½ cup to be safe) and if you eat it all right away, you’ll regret it later. Just saying. 

Pumpkin Spiced Granola
Pumpkin Spiced Granola is a crunchy, morish treat you’ll not only sprinkle on your yogurt but you’ll want to nosh on all day long. Spiced with those quintessential fall spices, orange-hued from pumpkin, this will be your morning staple, all autumn long. Be sure to read all of the directions, which help you understand the ingredient list (why the spices are doubled yet separated), and help you achieve maximum clusters (also see the narrative above for clustering tips!). (Yields approximately 3 cups)
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Ingredients
  1. 2 cups old fashioned oats
  2. ½ cup flaked coconut (unsweetened)
  3. 1/3 cup pumpkin seeds
  4. 1 Tbs. chia seeds
  5. ¼ cup hemp hearts
  6. 1 cup nuts (I used cashews and walnuts)
  7. ¼ cup maple sugar (or coconut sugar or raw sugar)
  8. 1 Tbs. maple syrup
  9. ½ cup pumpkin puree
  10. 3 Tbs. coconut oil, melted
  11. 2 tsp. vanilla extract
  12. 1 tsp. cinnamon + 1 tsp.
  13. ½ tsp. allspice + ½ tsp.
  14. ¼ tsp. nutmeg + ¼ tsp.
  15. ¼ tsp. cloves + ¼ tsp.
Instructions
  1. Preheat your oven to 325 deg F. Line a baking sheet with parchment and spray with nonstick spray (I use coconut oil spray).
  2. In a large bowl, combine all of the dry ingredients. In a separate bowl, combine all of the wet ingredients (pumpkin, oil, vanilla) and the spices (just the first round, not the "+").
  3. In a small bowl, combine all of the "+" spices and set aside. This will be used later.
  4. Add the wet ingredients to the dry ingredients. Stir until completely combined and everything is moistened (sorry, had to do it). Pour your granola onto your prepared pan. Spread out into an even layer, but keep it around 1/2" thick, which will ensure you get clusters.
  5. Bake granola for 15 minutes. Take it out of the oven, sprinkle the rest of the spices over the granola, use a spatula to carefully turn it over in sections. Bake for an additional 15 min. Turn off the oven and let it all cool, with the granola in the oven, for at least 1 hour (don't forget it's in there!!).
  6. Pull your granola out of the oven. If it isn't completely cooled, let it finish cooling on the counter. Place the granola in an airtight container and enjoy it as you please!
Notes
  1. I found maple sugar at Trader Joe's.
  2. Keep your cooled granola in an airtight container on the counter or in the pantry for up to 2 weeks.
Treats With a Twist http://www.treatswithatwist.com/wp/