https://calgaryavansino.com/recipes/spiced-chia-seed-pudding/
Ingredients
- 500ml unsweetened almond milk
- 80g or 3 tbsp chia seeds
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- couple of pinches of nutmeg, or to taste
- couple of pinches of ginger, or to taste
- 2 tbsp dates, pitted and chopped
- 2 tbsp dried cranberries
- 2 cups unsweetened almond milk
- 1/2 cup or 3 tbsp chia seeds
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- couple of pinches of nutmeg, or to taste
- couple of pinches of ginger, or to taste
- 2 tbsp dates, pitted and chopped
- 2 tbsp dried cranberries
Who doesn’t need quick and easy breakfast ideas? I make large batches of this on a Sunday evening ready for the week ahead. It literally takes no longer than five minutes to mix together. Chia seeds are rich with omega fatty acids, they pack a punch when it comes to protein and they’re loaded with antioxidants.
For the base of your pudding, combine together your almond milk and chia seeds in a bowl and stir well. You can use any non-dairy milk as a substitute for almond milk (coconut milk also makes delicious puddings). If you want to play around with the serving amounts, just remember that the ratio is: 3 tablespoons (1/2 cup or 80g) of chia seeds for every 1 cup of liquid.
Add your vanilla extract, cinnamon, nutmeg, ginger, chopped dates and dried cranberries to the mixture and again, stir well. Either leave the pudding in a bowl and put in the refrigerator or transfer to a mason jar and shake it. Leave the mixture in the fridge overnight, or even just for 20 minutes if that’s all you have, and it will set to chia perfection.
Before eating, give it a stir once more, add a bit more nut milk and, if you fancy, top with fresh fruit. For another creamy indulgent breakfast, why not also give my Almond Chia Seed Pudding recipe a try?
