Chia Pudding is a great to add to your yogurt or oatmeal (or on its own) for a hit of nutrients (protein, omega-3 fatty acids, antioxidants, fiber, iron, and calcium).
½ cup chia pudding (recipe below)
½ cup Greek yogurt
¼ cup granola (recipe below)
Fruit for topping
Chia Pudding
Ingredients:
*Makes 2 servings
4 tbsp Chia Seeds
1 cup Dairy or Dairy Alternative (I use non-sweetened vanilla almond milk)
1 tsp Maple Syrup, Honey, or Flavour Extract (I alternate between lemon and maple extract)
Instructions:
Combine ingredients in a bowl and mix well (until there are no clumps in the seeds)
Let sit in the fridge for at least 3 hours, leaving it overnight is best. Stir the pudding after being chilled for 2 hours to avoid having the seeds fall to the bottom
Store in the fridge for up to one week
Granola:
Ingredients:
2 cups Rolled Oats
¼ cup Honey or Maple Syrup
½ cup Melted Oil (coconut or olive)
¾ cup Nuts and/or Seeds (I used ½ cup nuts and ¼ cup seeds. Shaved almonds, pecans, walnuts, cashews, sunflower seeds, and pumpkin seeds are all great options)
1 tsp Vanilla
½ tsp Cinnamon
½ tsp Salt
1 tsp Cocoa Powder
1/3 cup dried fruit (or more!)
Optional Toppings: ½ cup chocolate chips or coconut flakes
Instructions:
Preheat oven to 350 degrees Fahrenheit
Mix all dry ingredients together in a mixing bowl (oats, nuts, seeds, cinnamon, cocoa powder) *Do not mix in dried fruit, chocolate or coconut flakes
Add wet ingredients to mixture and stir to combine (honey or maple syrup, oil, and vanilla)
Line a baking sheet with parchment paper and spread granola mixture onto the pan
Bake at 350 for 20-25 minutes or until golden brown. If you are adding coconut you can add halfway (10 minutes) to toast them
Remove from oven and cool for 5 minutes. Sprinkle dried fruit and/or other desired toppings
Place baking sheet in the freezer for at least 2 hours to enhance the ‘crunchiness’
Transfer granola to a jar and store – granola has a shelf life of several months!
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