Skip to content

Overnight blueberry chia pudding with sizzling hot cinnamon & coconut oil sautéed nuts and coconut flakes.

2013-02-20 08.33.43Last night I popped my blueberry chia pudding in the fridge in preparation for breakfast this morning – letting it sit overnight softens the chia seeds making them more easily digestible and thickens the pudding (which is imperative in my house ;-). The idea was to top it with berries and leave it at that..until I realised that it would look almost identical to my Very Berry Chia Chocolate Breakfast Mousse that I had posted the day before (on instagram & FB) and we simply can’t have that! The result therefore was as you see it – a 4 or 5 minute ‘granola’ – quickly sautéed in coconut oil and cinnamon toppling over about 1/3-1/2 of my chia pudding. It was a very happy breakfast hour that’s for sure.

Overnight Blueberry Chia Pudding

This recipe makes a full glass (well I guess that depends on the size of your glass doesn’t it, but you’ve probably seen my glasses in other photos so hopefully you’ll get the drift!). By the morning it was fully solid so I simply grabbed a big spoon and scooped out almost half of the glass to then ‘dollop’ (man I love that word) onto my plate.

1 cup milk (I used Coco Quench, almond milk would be great too)
1/4 cup blueberries (fresh or frozen)
3 tblspns chia seeds
1 heaped tblspn natural yoghurt
1 sm handful goji berries
1 heaped tspn maca powder
1 heaped tspn maqui powder (optional but know you will not get the same deep colour)
1 heaped tspn ground flaxseed
1 pinch cinnamon
Sweetener to taste (Coco Quench is quite sweet so I didn’t add any sweetener)

Throw all of the above ingredients into your blender, leaving the chia seeds until the very end. Blend until smooth. Pour into a glass and pop into the fridge overnight. Eat it as it is or follow the next step!

Sizzling hot cinnamon & coconut oil sauteed nuts and coconut flakes
My inspiration for this addition comes from Sarah Wilson – the IQS master! I’ll be honest, I simply put my hand in the nut jars and threw them into the frying pan so my measurements won’t be exact, sorry.

1 heaped tspn coconut oil/butter
Appx 1/3 cup mixed nuts (I used activated walnuts, pecans and 3 faves)
1 handful of coconut flakes, go nuts if you love it. It is soooo good toasted!
1/2 tspn ground cinnamon
1 teaspoon or 2 maple or rice malt syrup, optional

Heat the oil in the saucepan, add the cinnamon and wait until it becomes fragrant (very quickly!). When hot throw in the nuts and coconut flakes and sauté until they start to brown. Mine took about 4 or 5 mins I think. Keep an eye on it as the coconut flakes burn quickly. You may even like to throw the nuts in first for a minute or two, and then add the coconut. Sprinkle the yummy goodness over your chia pudding and delight in what I feel is a taste sensation!

15 Comments Post a comment
  1. I really need to get myself a new blender so i can make this!

    February 20, 2013
    • Lovely you could simply stir it or shake it up really well. You don’t really have to have a blender…tho it is imperative that you get one – is yours on the blink?

      February 20, 2013
      • Yeah it’s broken 😦 i didn’t realise how much i rely on it!!!

        February 20, 2013
      • dammit! I would not cope without a blender. I would not survive without my smoothies/parfaits!

        February 20, 2013
      • I know, i have been juicing it up like crazy to make up for the lack of smoothies.

        February 20, 2013
  2. Very nice! I love throwing together the overnight breakfast soakers!

    February 20, 2013
    • It’s soo easy isn’t it? You really can’t go wrong!

      February 20, 2013
  3. Fiona #

    Amy I love the look of everything but have no blender right now. Could you pleeeease post a yummy breaky without the need for a blender ??

    February 20, 2013
    • Fiona #

      Oops.. Now I see previous comment 🙂

      February 20, 2013
    • Fiona there are several recipes in the breakfast section that do not require a blender – have you had a look through there? A chia pudding doesn’t need a blender, you can simply stir it or shake it. It just won’t be the same block colour. I started using chia by stirring every time.

      February 20, 2013
  4. Kym #

    Can you grind the chia seeds and still have it thick up the pudding? I’ll doubt I’ll like the consistency otherwise.

    May 2, 2013
    • You would need to leave it to thicken irrespective, or it’d be a smoothie. It’s just like thick mousse, that’s all.

      May 2, 2013
  5. J #

    Hi Amy, love the recipes you’ve come up with. Quick question though… do the ingredients such as maca and maqui (which I assume have some kind of nutritional benefits because everyone seems to be putting them into their recipes!! but I am not too fussed) actually serve a purpose in this recipe? eg. thickening, setting etc. I appreciate some people might want to use many ingredients but I was hoping to simplify things and stick to my student budget… 🙂

    October 29, 2013
    • Jenna, if you are eating whole foods and getting all of your nutrients that way then there is not necessarily any reason for you to add maca or maqui. They do add sweetness in some of my recipes. If you need more sweetness simply add a sweetener of choice…and save your bucks 🙂

      October 30, 2013

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: