Pudding — Recipe 20 of 60
Pumpkin Seed & Cashew Overnight Pudding
A rich, creamy pudding that prepares itself overnight while you sleep. Inspired by traditional rice pudding but made entirely from plant-based whole foods. The cashew base creates a naturally sweet, dairy-free cream that pairs beautifully with the nutty crunch of pumpkin seeds. Elegant enough for a special breakfast, easy enough for every day.
Nutrients (per serving)
- Calories
- ~390kcal
- Protein
- ~14g
- Carbs
- ~44g
- Fat
- ~18g
Ingredients
What you need
- 014 tbsp pumpkin seeds, plus extra for topping
- 0230g split cashews, soaked in water for 30 minutes
- 032 tbsp black chia seeds
- 0440g rolled oats
- 05250ml plant-based milk (oat, soy or almond)
- 061 tsp honey or maple syrup
- 071 tsp vanilla extract
- 081 pinch of cinnamon
- 091 pinch of cardamom (optional but recommended)
- 10Fresh mango, papaya or banana to serve
Instructions
How to make it
- 01
Soak cashews in water for at least 30 minutes, then drain and rinse thoroughly.
- 02
Add soaked cashews and 100ml of the plant-based milk into a blender and blend until completely smooth and creamy. This forms your cashew cream base.
- 03
In a jar or bowl combine chia seeds, rolled oats, honey, vanilla extract, cinnamon and cardamom.
- 04
Pour the cashew cream and remaining plant-based milk over the dry ingredients and stir very well to combine everything evenly.
- 05
Add 3 tbsp of pumpkin seeds and stir once more.
- 06
Cover and refrigerate overnight or for at least 6 hours. The chia seeds and oats will absorb the liquid and thicken into a pudding consistency.
- 07
In the morning, stir well and check the consistency — add a splash of milk if too thick.
- 08
Toast the remaining pumpkin seeds in a dry pan for 2–3 minutes until golden and pop them on top just before serving.
- 09
Add fresh mango, papaya or banana and serve cold directly from the jar or transferred to a bowl.
The science
Why it's good for you
This pudding is a masterclass in plant-based nutrition assembled from simple ingredients. Cashews blended into a cream provide heart-healthy monounsaturated fats, iron and magnesium without any dairy. Pumpkin seeds deliver zinc for immune support and tryptophan for serotonin production — making this a genuinely mood-supporting breakfast. Chia seeds expand overnight to create a gel that is exceptionally rich in omega-3 fatty acids and soluble fiber, which feeds beneficial gut bacteria and slows sugar absorption. Oats add beta-glucan fiber that lowers cholesterol and keeps blood sugar stable throughout the morning. A breakfast that works as hard for your body as you do.