Strawberry and Rose Chia Pudding with Honey Toasted Oats
A fast, easy and nutrient packed breakfast perfect for hectic mornings. Prep it all the night before to make breakfast on the go a delicious tasting breeze.
ease • breakfast • SPRING
Would that every morning could involve long, drawn out breakfasts with time to ponder one’s existence…
In reality, mornings are more often than not spent rushing around like a headless chicken searching for misplaced car keys, MIA children and matching socks. In these desperate times, breakfast becomes an after thought at best.
But guess what? It doesn’t have to be this way. What if I told you that with just a tiny bit of effort and forethought the night before, you could be running out of the house every morning with a delicious, nutrient packed breakfast that will make your co-workers outright swoon with envy?
Let me introduce you to chia pudding, the breakfast you’ve always dreamed of.
Let’s start with the color. This chia pudding is the most delicate, pastel pink; the color I imagine that pixie dust would be, if such a thing existed. Lightly sweetened with maple syrup, the sweetness of the strawberry and the floral note of rose softly permeate the creamy, yogurt-y tang of the pudding. But the fun doesn’t stop there. Oh no.
On top, sits a generous sprinkling of honey toasted oats; a sweet, buttery, salty and vigorously oaty concoction laced with toasted coconut and sliced almonds. The crunch of the oats against the luscious creaminess of the pudding is a match that will infuse even the busiest morning with zen-like joy. Worth every second of the 5 minutes of prep time.
Five Reasons to Love Chia Pudding:
Getting to eat decadent, creamy pudding for breakfast. What’s not to love?
It takes 5 minutes to throw together and can be made ahead of time.
It’s easily transportable so you can grab it and go.
It packs a nutrient rich punch with protein, fiber, omega 3 fatty acids, B vitamins and minerals.
It’s essentially a blank canvas easily flavored with fruits, spices and nut butters, so it never gets old.
Strawberry and rose chia pudding w/ honey toasted oats
Prep Time: 10 min
For the chia pudding
1 cup (125 g) strawberries (fresh or frozen)
1 cup (200 g) milk of choice
1/2 cup (125 g) Greek style yogurt (or coconut milk yogurt)
6 tbsp maple syrup
1 tsp vanilla extract
1 tsp rose water
10 tbsp (60 g) chia seeds
For the granola
1 tbsp butter or coconut oil
2 cups (215 g) rolled oats
1/3 cup (40 g) sliced almonds
1/2 tsp salt
1/3 cup (30 g) shredded coconut
2 tbsp honey
1 tsp cinnamon
FOR THE CHIA PUDDING
Place all of the ingredients except for the chia into a blender. Blend on high until completely smooth.
Pour the mixture into a quart mason jar or bowl with a sealable lid. Slowly add the chia seeds, mixing as you add them to prevent lumps from forming. Let sit out for about 10 minutes, mixing frequently to make sure the chia are incorporated evenly throughout the pudding. This makes sure the pudding thickens evenly.
Refrigerate for at least 2 hours, or ideally, overnight.
FOR THE granola
Continue heating oats and the almonds, stirring frequently, for about 5 minutes, or until starting to brown slightly and giving off a delicious toasted oat aroma.
Add the coconut, cinnamon and honey and stir well to combine. The honey will sizzle and bubble but don't be alarmed; just continue stirring and heating the mixture an additional minute, then remove from the heat.
Pour the mixture onto a tray lined with parchment and spread it out evenly to allow it to cool and crisp up. Once cooled completely, store in a sealed container.
Portion the pudding between four bowls or glass jars. Top with a little additional yogurt, the toasted oats and sliced strawberries – or whatever you wish!
Tried this recipe?
I’d love to see it! Tag @bluemoonkitchen & use the hashtag #bluemoonkitchen!
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