Wow! What a heat wave! I've been leaning toward cooler breakfasts, such as Oh She Glow's Overnight Apple Pie Oats and Green Reset Button Smoothies from her newest Oh She Glows Everyday cookbook. I am overdue to invent my own breakfast, and so I came up with this delightful Blueberry Chia Chai Pudding (not a typo, heh). With flavourful chai spices like cardamom, cinnamon, and a dash of cocoa, this chia pudding won't let you miss out on the usual flavours of overnight oats and regular ol' oatmeal. Use one portion as a filling breakfast or halve the portion for a satisfying snack!
Summer Berry Chia Chai Pudding
(Serves 2. Raw, GF, Vegan)
2 cups coconut beverage
1/3 cup chia seeds
1 tablespoon coconut manna (or coconut butter), melted in the microwave or on stovetop
2 pods cardamom, crushed or 1/4 tsp crushed cardamom
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/8 tsp ground cloves
1/8 tsp fresh ground black pepper
2 tsp of sweetener such as Swerve, Truvia, maple syrup, or agave nectar
Dash of turmeric to top
1 cup frozen, defrosted blueberries or fresh picked blueberries (or any other berry!)
Optional: 1 tbsp almond butter (for the protein!)
Pour the coconut beverage into a bowl. Stir in chia seeds and put in the fridge. You have the option to prep the night before and let the seeds sit and soak overnight - or if this is morning prep, for at least 20 minutes (time to make your coffee or matcha tea, and sit and soak up the early morning light!).
When the seeds have gelled up nicely, stir in melted coconut manna along with the sweetener and rest of the spices. Spoon into serving bowls or cups, and top with turmeric, then the blueberries. Serve with a dash extra of cinnamon or sweetener if desired, and drizzle 1 tbsp melted almond butter if you're looking for a higher protein option. Enjoy cold!