Nikki Webster, Rebel Recipes
If you've tried chia pudding before and you’re not sure about the texture then this may a great way to eat it, as when the chia is mixed with oats and soaked overnight they combine and you get a lovely creamy texture. I also add almond butter and finely chopped strawberries the result is a super delicious strawberry delight.
1/3 cup Flahavan's organic porridge oats
2 tbsp organic burst chia
1 tsp vanilla powder
1/4 tsp cinnamon
1 tbsp organic desiccated coconut
1 tbsp Meridian almond butter
1 cup Rude Health almond milk
3 organic strawberries chopped into small cubes
1/2 cup strawberries, chopped
1/4 cup blueberries
1 tbsp maple syrup
Add the oats, chia, vanilla, cinnamon and coconut to a mason jar and stir to combine.
Then pour in the almond milk then dollop in the almond butter. Stir throughly to break up the nut butter then add in the strawberries.
Cover and refrigerate all night.
Add the strawberries, blueberries, water and maple syrup to a saucepan and simmer on a low heat until the berries have broken down a deliciously jammy compote.
Remove the chia pudding from the fridge and loosen with a little almond milk (I also stirred some acai powder in). You can divide into two for two smaller portions or just eat it all your yourself, topped with the warm compote!
An unedited version of this recipe was originally published on Rebel Recipes. This version has been published thanks to Wake Up To Organic.