Autumn HEALTH & FOOD

CHIA PUDDING WITH PERSIMMON & RASPBERRIES

March 30, 2017
chia pudding- fiona-stubby

Chia Pudding with Persimmon & Raspberries

This Chia pudding  breakfast recipe is so easy to make – perfect for those days when you are scrambling to get ready and out the door. You can either mix everything together in the morning, or if you know you’re going to be running tight on time, make your breakfast the night before.

It’s hard to imagine that something so small as a chia seed can pack so much nutritional benefit, but these little guys are full of plant based protein and fibre. Chia seeds contain soluble fibre, great to include in your diet for overall digestive gut health and to stabilize blood sugar levels. They also soak up an incredible amount of liquid, keeping you full all morning and making the perfect consistency for a pudding.

You can also eat this as a mid-morning or afternoon snack – the below recipe is for two servings, but you can easily prepare a large batch of chia pudding and keep it in the fridge to enjoy for a few days. There are endless flavour combinations to experiment with; you can add cacao powder, almond butter and maple syrup to the mixture for an indulgent chocolate taste, or when the temperatures warm up again, mango and coconut milk are divine together! Feel free to play with whatever fruits, nuts and seeds you have on hand.

Below I’ve combined the sweetness of in-season persimmons (and a Vitamin C hit for a bit of cold-busting!), with crunchy slivered almonds, tangy goji berries, and a highly recommended crumbled cacao almond energy bite for satisfying that sweet tooth. If you don’t have any energy bites on hand, feel free to use a handful of granola, but I like the combination of the persimmon and raspberries with the chocolatey flavor of the energy bites.

 

Chia Pudding (makes two servings):

  • 4 tbsp chia seeds
  • 2 cups almond milk, or milk of your choice
  • Optional sweetener: honey / maple syrup / date syrup (to taste) 

Toppings:

  • ½ persimmon, chopped
  • 1 tbsp goji berries
  • 1 tbsp slivered almonds
  • Handful of raspberries (use fresh or thaw from frozen)
  • Cacao almond energy bite, crumbled (see recipe here)

Add chia seeds to a small bowl, and stir together with the almond milk. If you’re using the optional sweetener, stir to combine with the chia seeds and almond milk. Let everything sit together in the fridge for at least one hour, stirring every 15 or 20 minutes. If you decide to use coconut milk, note that the mixture will be quite thick whereas if you use almond milk, the mixture will be more like a pudding consistency. The chia pudding will keep for a few days in the fridge in a sealed container.

Once you’re ready to eat, scoop half of the chia pudding into a bowl, and top with the persimmon, goji berries, slivered almonds, and raspberries. Crumble up an energy bite and sprinkle over the top.

Enjoy!

 

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