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