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Non-Dairy Yogurt Chia Pudding Topped With Homemade Granola



Chia pudding has been a popular breakfast and dessert option in the last years. Some would call it a trend even. Well, I am not a big fan of trends, but if one tastes so good and at the same time is easy to make and equally nutritious, then sign me up!


Chia seeds as many of you may know, are an excellent source of plant-based omega-3s, essential for people dealing with heart disease, depression, inflammatory diseases and much more.


Along with healthy fats, this pudding is also high in protein. And if you're asking yourself where is this protein coming from- oats, soy, almonds and chia are the main sources. Not only does protein keep us satisfied longer, it is also essential for tissue repair and growth, immune system, hormonal production, and many more. Of course we also don't want to overdo it, since high protein diets can be hard on the kidneys. Moderation is key.


Last but not least, antioxidants! They are great against oxidative stress, a process that goes along pretty much any inflammatory condition, cancer or heart disease. If you're a smoker or you're exposed to pollution or radiation, you definitely should consider upping your antioxidant intake. Today we've hidden the antioxidants in the blueberries and the cacao nibs.


Well, after the nutritional breakdown, it's finally time to proceed with the recipe. Have fun!

NON-DAIRY YOGURT CHIA PUDDING TOPPED WITH HOMEMADE GRANOLA

VEGAN, GLUTEN-FREE

YIELD: 2 portions


INGREDIENTS:


For the granola (makes a whole jar, look at the photo below)

  • 1 cup of gluten-free oats

  • 1 cup of chopped dates and dried apricots (of which 5 apricots and the rest dates)*

  • 1/4 a cup of cacao nibs

  • 1/2 a cup of chopped almonds

  • 1 tbsp of coconut oil

  • 1 tsp of cinnamon

  • 1/2 tsp of vanilla bean powder

  • Pinch of salt


* Apricots are optional. I just had them and decided to add a bit to the dates. You can always use only dates or any other naturally sweet dried fruit.


For the pudding

  • 400gr of non-dairy yogurt (I used soy yogurt)

  • 1 tbsp or more of chia seeds*

  • 1/3 a cup of frozen or fresh blueberries depending on the season


*Depending on the thickness of your yogurt, feel free to use 1 to 4 tbsp of chia seeds per 400gr yogurt. The seeds help with absorbing the water and give a gel-like thick consistency. Since my yogurt already had pectin in it (a thickening agent), I only used 1 tbsp of chia seeds.


For the topping

  • Granola (as you've already guessed)

  • Date syrup or maple syrup (optional)

  • Dried edible flowers for decoration (optional)



DIRECTIONS:

  1. Start by blending the blueberries in a food processor, followed by adding them to half of the yogurt. Mix well together to get this nice light purple color.

  2. Add half of the chia seeds to the pure yogurt and the other half to the blueberry one. Let it soak for 20-30 minutes or overnight.

  3. Continue with the granola preparation. First, roughly chop the almonds, dates and apricots. Add them to a mixing bowl.

  4. In the same bowl, add the rest of the ingredients (cacao nibs, salt, oats, cinnamon, vanilla bean powder and coconut oil) and mix well together.

  5. Spread the mixture over a tray that has been covered with parchment paper.

  6. Bake for 8-10 minutes at 180°C (350F).

  7. Once the yogurt has thickened, layer its two different colors in a glass or jar. At the end, top it with granola and pour some date or maple syrup. You can also sprinkle some dried edible flowers for extra color.

  8. Enjoy!



Hope you enjoyed the recipe!


Sending you much love,

Antoniya





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