Golden chia pudding. Raspberry chia jam. Stovetop grain-free granola. How could a breakfast get any better?! (Maybe if it had chocolate… maybe..)
If you follow me on Instagram or have scrolled through some of the recipes on my blog, you’ll clearly see that I am obsessed with anything and all things chia seeds (chia pudding!) and golden milk! ! So clearly I needed to do another little mash-up with all my favourite things:
Super Easy Stove-Top Grain-Free Granola (crunchy, cinnamony, delicious, so easy!)
Super Simple and Fresh Chia Jam (fruity, easy, no fillers or strange ingredients, YUM!)
Turmeric Chia Pudding (a few changes made to make it extra creamy, filling and tastyyy!)
I like to make this for breakfasts or snacks for the week ahead. I usually have breakfast at my desk and scooping this mixture into a container to grab-and-go is ideal, quick, and turns out to be a super-filling and delicious breakfast. No, it may not look like the bowl above, but it tastes divine!
The chia jam and chia pudding can be frozen into ice-cubes and thawed in the container that you plan on taking to work so that you don’t have to have the same thing for breakfast every day, but maybe one day of the week for a couple weeks! If you want to eat it fresh the chia pudding and chia jam will last a few days, and the granola even longer (or at least that’s the goal - late night spoonfuls of chia jam and granola make for a REALLY GOOD snack okay?!).
Happy chia pudding making!!
Golden Chia Pudding with Raspberry Chia Jam and Grain-Free Granola
Serves about 2-4 with leftover granola and jam // Vegan, Paleo, Gluten Free, Dairy Free, Refined Sugar-Free
2 cup of raw nuts & seeds (I used raw almonds, sunflower & pumpkin seeds, can also use activated nuts and seeds)
1/2 cup unsweetened shredded coconut
1/2 cup large flake coconut (leave out if you can’t find it)
1 1/2 Tbs ground cinnamon
1/4 tsp salt
2 Tbs maple syrup (+ 2 more Tbs if you want)
2 Tbs coconut oil, melted
Raspberry Chia Jam:
2 cups (220g) fresh or frozen raspberries (or other fruit, berries are best!)
2 Tbs maple syrup (optional)
1 Tbs chia seeds
1/2 tsp vanilla
For Golden Chia Pudding:
1 can (400ml) light coconut milk
1/4 cup + 1 Tbs chia seeds
1/2 - 1 tsp turmeric
1 - 2 Tbs maple syrup (optional, I usually don’t add it unless it’s for a dessert!)
DIRECTIONS for Granola:
Coarsely chop nuts and seeds. If using activated nuts and seeds you do not need to heat them, as they are already crispy. If you are using raw nuts and seeds, add them to a pan or pot and stir over low heat until they’re warmed through and a bit toasty, about 5 minutes.
Add coconut, cinnamon, salt and drizzle with maple syrup and melted coconut oil. Stir to coat.
Stir over low heat until coconut is toasted! Let granola cool and enjoyyy!! Store any leftovers in a well sealed glass jar.
DIRECTIONS for Raspberry Chia Jam:
Add raspberries (or other fruit), maple syrup if using and chia seeds to a small pot, mash raspberries with back of spoon, bring to a boil, then simmer for 10-15min until thickened.
Stir in vanilla and then pour into a jar! Once cool, store in the fridge for up to 5 days, or freeze in a cube tray and thaw cubes when you want to eat it!
DIRECTIONS for Golden Chia Pudding:
Whisk together the chia pudding ingredients (start with 1/2tsp turmeric, can add more in the morning if you want!), cover, and put in the fridge overnight, or for at least 3 hours.
Make sure to whisk well in the morning, using the back of a spoon to break up the chia and/or turmeric chunks! You can add the other 1/2tsp of turmeric if you desire (the flavour is strong!). I don't like the pudding too thick, so if it's too runny for you, add more chia in the morning and let it rest for a couple minutes in order for it to thicken up.
Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!