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Ultimate Chia Pudding with Grain Free Granola. recipe image

Chia Pudding with Grain Free Granola.

This Chia Pudding with Grain Free Granola is a nutritious and delicious breakfast that will keep you full and energized!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: Healthy
Ingredients Equipment Method Notes

Ingredients
  

For the Chia Pudding:
  • 1/4 cup chia seeds
  • 1 1/2 cups milk or water (coconut milk is a great option too)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • pinch salt
For the Cashew Cream:
  • 2/3 cup raw cashews (soaked in water overnight and drained)
  • 6 dates (pitted)
  • 1/2 teaspoon cinnamon
For the Grain-Free Granola:
  • 1 1/2 cups raw almonds
  • 1 1/2 cups unsweetened shredded coconut
  • 1 cup pecans (chopped)
  • 1 cup raw Brazil nuts (chopped)
  • 1 cup shelled sunflower seeds
  • 1 teaspoon cinnamon
  • pinch sea salt
  • 1/4 cup melted coconut oil
  • 1/4 cup raw honey or maple syrup
  • 3 tablespoons water
  • 1 1/2 teaspoon almond extract or vanilla
  • 1 cup dried apricots
  • 1/2 cup chopped dried cherries or cranberries

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Glass jars or bowls
  • Baking Sheet
  • Food processor or blender

Method
 

Cooking Instructions:
  1. In a medium bowl, combine 1/4 cup chia seeds, 1 1/2 cups of your choice of milk or water, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract, and a pinch of salt. Whisk the mixture until the chia seeds are evenly distributed. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the chia seeds to expand and create a pudding-like consistency.
  2. In a food processor, combine the soaked and drained cashews, 6 pitted dates, and 1/2 teaspoon cinnamon. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency. Set aside.
  3. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine 1 1/2 cups raw almonds, 1 1/2 cups unsweetened shredded coconut, 1 cup chopped pecans, 1 cup chopped Brazil nuts, and 1 cup shelled sunflower seeds. Add 1 teaspoon cinnamon, a pinch of sea salt, 1/4 cup melted coconut oil, 1/4 cup raw honey or maple syrup, and 3 tablespoons of water. Mix until all the ingredients are well-coated.
  4. Spread the granola mixture evenly on a baking sheet and bake for 15-20 minutes, stirring halfway through, until golden brown. Allow it to cool completely before storing it in an airtight container.
  5. Once the chia pudding has set, give it a good stir. In serving jars or bowls, layer the chia pudding with a generous dollop of cashew cream. Top with the grain-free granola and finish with fresh fruits like berries, banana slices, or mango. Add a sprinkle of dried fruits like chopped dried cherries or cranberries for an extra burst of flavor.

Notes

  • Store the chia pudding in an airtight container in the refrigerator for up to five days.
  • The granola can also be kept in a sealed container for about two weeks.
  • Assemble the layers fresh each time for optimal texture and flavor.