Blueberry, Maple & Cinnamon Chia Pudding
This delicious and decadent breakfast (or dessert) is packed full of good fats, antioxidants and fibre. Great for brain health and digestive function. With the welcome addition of warming cinnamon it also helps to support blood sugar regulation (1).
I love preparing all the separate parts to this recipe, popping in a jar in the fridge so it's all ready to go and super quick to assemble on those busy mornings where chaos rules our household ;) As I mentioned it's really easy and fast to prepare, its loaded with nutrients needed for growing bodies and busy minds and it tastes great! Ticking all the boxes for our teens. xx
Ingredients & Method
Serves 4- 6
For the pudding:
1/3 cup chia seeds
400ml coconut cream
200ml filtered water
200ml natural unsweetened yoghurt
1-2 teaspoons powdered cinnamon (to taste)
1 tsp pure vanilla extract (to taste)
Mix all ingredients for the pudding together, cover and refrigerate until needed.
For the blueberry pureé:
1 cup organic frozen blueberries
1/4 -1/2 cup filtered water
Blitz the ingredients together in a high speed blend or food processor and keep in jar in the fridge until needed.
For the cinnamon maple nuts:
2 tsp ground cinnamon
1/4 cup pure maple syrup
1 tbsp grass fed butter
1 cup of nuts (preferably soaked overnight) I used macadamia, pecans and walnuts.
In a small saucepan, over low heat gently melt the butter and maple together, stir through the cinnamon and the nuts and lightly cook until fragrant for 1-2 minutes.
Pop into a container and store in the fridge until needed.
To assemble for breakfast or dessert | Layer the chia pudding, berry pureé, an extra dollop of yoghurt and the cinnamon maple nuts. Enjoy! XX
(1) Zahedifar, Khodashenas, Bijar, Zahedifar. "Effects of Cinnamon on Fasting Blood Sugar and Hemoglobin A1C in Patients with Type II Diabetes Mellitus: A Randomized Clinical Trial" University of Medical Science 2018, vol. 27, issue 156, 80-88