Autumn Chia Pudding 3 Ways.

Name: Autumn Chia Pudding 3 Ways.
Total time: 140 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 3/4 cup milk (I used coconut); 3 tablespoons chia seeds; 1 teaspoon vanilla; 1/2 teaspoon + 1/4 cinnamon; 1/4 teaspoon ginger; 1 -2 tablespoons maple syrup; 1 tablespoon butter; 1 apple (chopped); 2 tablespoons pumpkin seeds; pinch of flaky salt; apple sauce + almond butter (for serving); 3/4 cup milk (I used coconut); 3 tablespoons chia seeds; 1 teaspoon vanilla; 2 tablespoons butter; 2 tablespoons maple syrup; 2 tablespoons toasted walnuts; 2 -4 fresh or dried figs; 3/4 cup milk (I used coconut); 3 tablespoons chia seeds; 1 teaspoon vanilla; 1 tablespoon cacao or cocoa powder; 2 dates (finely chopped); pinch of flaky sea salt; 1 banana; cacao nibs + hemp seeds + yogurt + coconut + honey (for serving)

What I love most about these chia puddings is that they feel special. Like they could be a weekend breakfast, but yet they are crazy healthy and literally just take minutes to prepare.

⏱️ 140 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Hard 👁️ 18 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

3 servings

3/4 cup milk (I used coconut)
3 tablespoons chia seeds
1 teaspoon vanilla
1/2 teaspoon + 1/4 cinnamon
1/4 teaspoon ginger
1 -2 tablespoons maple syrup
1 tablespoon butter
1 apple (chopped)
2 tablespoons pumpkin seeds
pinch of flaky salt
apple sauce + almond butter (for serving)
3/4 cup milk (I used coconut)
3 tablespoons chia seeds
1 teaspoon vanilla
2 tablespoons butter
2 tablespoons maple syrup
2 tablespoons toasted walnuts
2 -4 fresh or dried figs
3/4 cup milk (I used coconut)
3 tablespoons chia seeds
1 teaspoon vanilla
1 tablespoon cacao or cocoa powder
2 dates (finely chopped)
pinch of flaky sea salt
1 banana
cacao nibs + hemp seeds + yogurt + coconut + honey (for serving)

Steps

In a glass jar or mixing bowl, combine the milk, chia seeds, vanilla, 1/2 teaspoon cinnamon, ginger, maple and a pinch of salt. Add a spoonful of apple sauce to the bottom of your jar if desired. Cover and place in the fridge for two hours or overnight. In the morning, heat a skillet over medium heat. Add the butter, apples and 1/4 teaspoon cinnamon. Cook until the apples are softened, about 5 minutes. Stir in the pumpkin seeds and cook another 2 minutes or until toasted. Remove from the heat and stir in the salt.
Top your pudding with a dollop of almond butter and then spoon the apples over top. Eat!
In a glass jar or mixing bowl, combine the milk, chia seeds, vanilla and a pinch of salt. Cover and place in the fridge for two hours or overnight. In the morning combine the butter and maple syrup in a small sauce pan and bring to a boil. Boil 3-5 minutes or until thickened. Using an electric mix (or your hand with a lot of might) whisk the butter until whipped, about 2 minutes. Stir in a pinch of salt.
Top your pudding with whipped maple butter, figs and walnuts. EAT!
In a glass jar or mixing bowl, combine the milk, chia seeds, vanilla, cacao powder, dates and a pinch of salt. Cover and place in the fridge for two hours or overnight. In the morning, mash half a banana and stir it into the pudding.
Top your pudding with the remaining half of the banana - sliced, cacao nibs, hemp seeds, yogurt, toasted coconut and a drizzle of honey. EAT!