Turmeric Chia Pudding, Buckwheat, and Raspberry Parfait

Now that summer’s here, it’s a perfect time to enjoy cool breakfasts. Chia puddings are one of my favorite breakfast foods, and it’s been a long time since I shared a new recipe. Oftentimes in the summer I’ll make these puddings with fresh berries (see: strawberry ginger, or blueberry cardamom) or other fruits (see: peach), but today I’m sharing a simple chia pudding recipe that’s ornamented with spice, rather than fruit. It features anti-inflammatory turmeric (which I love and use often in recipes) as well as a touch of cinnamon and sweetness from pitted dates.

Turmeric Chia Pudding, Buckwheat, and Raspberry Parfait

One of the complaints I hear often about chia pudding is that the texture can be a little too mushy for some. I don’t mind the mushiness, but I do prefer to add some contrast to my chia pudding breakfasts in the form of fresh fruit and something crunchy. Buckwheat cereal (aka buckwheaties) is a perfect option, as are nuts and seeds.

Turmeric Chia Pudding, Buckwheat, and Raspberry Parfait

Sometimes I combine my buckwheat cereal with pumpkin seeds and sunflower seeds, as well as a touch of cinnamon, before storing it. It makes for an easy, simple, granola-like blend for topping puddings and smoothies. That’s what I used in this recipe, but simple buckwheat cereal (which is buckwheat that has been soaked, then baked or dehydrated) will work perfectly on its own. You could also use rolled oats or your favorite store-bought or homemade granola.

Turmeric Chia Pudding, Buckwheat, and Raspberry Parfait

This parfait is delightful. I love the color contrast of the bright yellow pudding and the brilliant red raspberries, as well as all of the variety of texture. It’s just the right amount of sweet, and the fresh berries add plenty of tartness as well. I find chia seeds to be most satisfying when I combine them with some sort of whole grain — the combination of healthy fats from the chia seeds and complex carbs from the grains is energizing and satiating (more so than plain chia pudding, at least for me personally). That’s the idea in this dish, and it’s also why I love to make overnight oats with chia seeds stirred in.

Turmeric Chia Pudding, Buckwheat, and Raspberry Parfait

This is a lovely option for a light breakfast option or a sweet treat. It would be fun to serve with a fresh smoothies as part of a brunch spread, or at the end of a summery lunch. If you’re not sure about the addition of turmeric, don’t worry: you’ll get its aroma and mildly pungent flavor, but it’s subtle. Here’s the recipe.

Turmeric Chia Pudding, Buckwheat, and Raspberry Parfait
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Turmeric Chia Pudding, Buckwheat, and Raspberry Parfait (gluten free)

Author - Gena Hamshaw
Yields: 4 servings

Ingredients

  • 1 3/4 cups almond milk
  • 2 pitted medjool dates
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric or 1 tablespoon freshly grated turmeric root
  • 6 tablespoons chia seeds
  • 1 1/3 cups buckwheat cereal you can mix in some seeds or raisins or other dried fruit if you like!
  • 1 1/3 cups raspberries or another seasonal fruit

Instructions

  • Blend the almond milk, dates, vanilla, cinnamon, and turmeric together in a powerful blender till smooth. Pour the mixture over the chia seeds. Stir the mixture with a whisk and leave it out. Stir it again five minutes later, and again five minutes after that, to help prevent the chia seeds from clumping. Transfer the mixture to an airtight container and place it in the fridge. Allow it to thicken up for at least two hours, and preferably overnight. Add an extra splash of almond milk if it becomes too thick (every chia seed brand will vary slightly in terms of how much liquid they absorb).
  • To assemble the parfaits, place 1/3 cup buckwheat cereal at the bottom of a bowl or a mason jar. Place a heaping half cup of the chia pudding on top, and then top with 1/3 cup of the raspberries. Serve. Leftover chia pudding will keep in an airtight container in the fridge for up to four days.

Turmeric Chia Pudding, Buckwheat, and Raspberry Parfait

Many fruits would work here in place of raspberries: banana slices would be great, as would sweet, tender mango. I’d also love to try this with blueberries.

Turmeric Chia Pudding, Buckwheat, and Raspberry Parfait

Turmeric Chia Pudding, Buckwheat, and Raspberry Parfait

If you’ve been looking for a new chia recipe to try, perhaps this will be the one. I hope you love it. In the meantime, I’ll be back soon with a new green recovery story. Stay tuned!

xo

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    19 Comments
  1. hi
    what a gorgeous meal.
    I have two health questions… should we have any “”sugar””-fruit in the morning? I am interested in the insulin spike it causes… and,,, I have read that turmeric is only beneficial if activated by heat from cooking and it needs to be paired with black pepper or cayenne. that would be an interesting breakfast!! lol
    I do heat my chia to a warm temperature-it is such a comfort feel

  2. “I find chia seeds to be most satisfying when I combine them with some sort of whole grain — the combination of healthy fats from the chia seeds and complex carbs from the grains is energizing and satiating (more so than plain chia pudding, at least for me personally).”

    This sentence summarizes exactly why I adore you and this blog. No one-sized-fits-all BS. Totally daydreaming about a chia seed pudding-filled world where we’re taught from a young age to tune into our body and it’s needs and honor them. Thanks for doing your part to create that world. xo

    • Ah, Kait. Thank you for evoking that world in this comment — I daydream about it, too. I think we’re all doing our part by creating a loving conversation about food here. <3

  3. This looks great, but I’m not sure what the turmeric adds? I understand its health benefits, but coming from a traditional Indian home with family that has been in Ayurveda extensively, just adding turmeric to anything doesn’t really mean you are getting all its benefits. That is why we add it to curries where it is paired with black pepper and other spices to make it bioavailable. This is not a critique at all – I love chia pudding! just wanted to clear up the many misunderstandings surrounding turmeric. I’ve seen it used all over health blogs these days, but often in a way that is not beneficial (according to my family, I’m not a doctor or anything!). But it certainly adds a lovely color to this and hey, if you like the taste of turmeric, go for it!

    • SJ,

      Thanks for your comment! I appreciate it, and I confess that I know less about the interplay of herbs and spices than you do. I’ve read a lot of studies about turmeric that point to its benefits, but it’s true that some have involved high dose extracts, and perhaps that doesn’t translate directly into the realm of food and cooking, where using it in concert with other spices becomes much more important. I do love the taste and color, so I’ll keep adding it to recipes, but I totally appreciate your weighing in!

      Gena

  4. That breakfast looks amazing! I really like the color combination and I totally agree about incorporating different texture in a dish. Even at first glance, you can already imagine some crunch, creaminess and freshness going on in every bite.