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.
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.
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.
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.
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.
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.
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!