Chia Breakfast Pudding with Chai Grain-Free Granola

Chia Breakfast Pudding with Chai Grain-Free Granola. A delicious gluten free, vegan, warm and comforting breakfast bowl! Foody First

The best kind of kick to be on is a grain-free granola kick and that’s exactly what I’m on! The super crunchy granola with warming chai spices paired with a warm chia breakfast bowl and roasted pear.... there’s nothing else I want right now!

Prepping a big batch of granola on the weekend along with the some chia pudding means you have breakfasts set for the week! It’s the easiest breakfast you’ll ever make!

Chia Breakfast Pudding with Chai Grain-Free Granola

Makes 4 cups/1 L of granola, and 2 servings of coconut chia pudding // Vegan, Paleo, Refined Sugar-Free, No Sugar Added, Gluten Free, Dairy Free

INGREDIENTS:

Chia pudding

  • 1 can (14oz or 400ml) light coconut milk

  • 1/4 cup + 1 Tbs (63g) chia seeds

  • 1/2 (2.5ml) tsp vanilla

  • 1 Tbs (15ml) maple syrup (optional!)

  • 1 tsp cinnamon

Granola

Other optional toppings:

  • Roasted or fresh pear slice (with a sprinkle of thyme!)

  • Almond butter

  • Pumpkin seeds

DIRECTIONS:

  1. Coconut chia pudding: Prepare the pudding the night before you want to eat it. In a small-medium glass bowl, whisk together coconut milk, chia seeds, vanilla, maple syrup if using, and cinnamon. Cover and put in fridge overnight or for at least 3 hours. Stir before use.

  2. Granola: Preheat oven to 300°F / 150°C. Line a large baking sheet with parchment paper for easy clean up!

  3. Chop almonds/pumpkin seeds with a sharp knife or add them to your food processor and pulse to roughly chop. Add sunflower seeds and pulse to chop, until all nuts and seeds are about the same size.

  4. Pour the chopped nuts and seeds into a large mixing bowl. Add the coconut, chia seeds, cinnamon, ginger, cardamom, pepper, & salt. Pour in the melted coconut oil, coconut butter, vanilla extract, and maple syrup (if using). Mix well to coat. Spread the mixture out evenly onto the lined baking sheet.

  5. Bake for 30 minutes, stirring a couple times at the 15-minute mark. The granola is ready when it is golden and fragrant. It will crisp up even more as it cools outside the oven.

  6. Once granola is fully cooled store in an airtight glass container at room temperature for up to one month. 

  7. Putting the bowl together: Make sure to stir chia pudding. If you want it warm pour it into a pot, bring to a simmer, and then pour pudding into bowls. Top with granola and optional toppings like almond butter, pear slices, and pumpkin seeds.

  8. Enjoy!

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* Granola recipe inspired by My New Roots