This is an awesome recipe for any time of the year! But particularly fantastic for winter as it gives us the chance to use up all those stored (frozen) berries and dried seeds! Excellent for keeping us enzyme loaded throughout all seasons. This is a living feast!
To make chia and oat pudding – use nut milk of your choice (see almond milk recipe) and in a separate bowl pour the milk over 1 cup of organic oats (gluten free only if needed) and ½ cup chia seeds. Use enough milk to completely cover the dried ingredients with plenty of room for bloating. Set aside and leave in the fridge or on a cool kitchen side overnight.
Serve with date or prune paste: to make: blend soft or soaked dates/prunes with water to create a paste – it’s that easy! Serve with berries of your choice, bee pollen, and milled seeds – milled pumpkin seeds are awesomely nutritious but you can use up what you have in your cupboards!
Just grab your spoon baby and tuck right in!
Plus the great thing about making a chia pudding is that you can create it in any way you like! Layer it with fruit purees, chopped fruits, seeds, nuts, honey… practically anything that you fancy!
Check out these two options: chia & oat overnight pudding with a slither of blended rhubarb, topped with chocolate chips, and the same pudding again layered with apple & blackberry puree topped with rose petals, bee pollen, milled flax seeds and cacao nibs! The options are endless!
This is a breakfast staple at my Summer Retreats and at Raw Juice Camp as it’s the perfect fuel for the day especially when running on the beach and doing everything we can to get fit! See here for next camp details in Portugal.
Keeping it juicy & raw