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.
|Turmeric Chia Pudding, Buckwheat, and Raspberry Parfait (gluten free)|| |
- 1¾ cups almond milk
- 2 pitted medjool dates
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 teaspoon ground turmeric (or 1 tablespoon freshly grated turmeric root)
- 6 tablespoons chia seeds
- 1⅓ cups buckwheat cereal (you can mix in some seeds or raisins or other dried fruit if you like!)
- 1⅓ cups raspberries (or another seasonal fruit)
- 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 ⅓ 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 ⅓ cup of the raspberries. Serve. Leftover chia pudding will keep in an airtight container in the fridge for up to four days.
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!