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!
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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
The color is so vivid!!!! I don’t care what it tastes like- I am definitely eating with my eyes here!!!!
What a pretty summer pudding! Love the turmeric =)
What gorgeous parfaits! Love the color the turmeric lends these 🙂
The color is unbeatable! Glad you like it, June.
I love the idea of adding buckwheat cereal to the pudding, great recipe!
What a beautiful color! I also love the combination of spices you’ve used in the pudding 🙂
Wow what a lovely recipe! I cannot wait to try this one tonight. Tumeric has so many health benefits and its great to see it used in more and more enjoyable recipes!
Enjoy the recipe, Gabriella!
“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
Absolutely stunning! I’ll have to try. 😀
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!
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!
This looks amazing. Anyway I can incorporate turmeric.. I love it:)
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.
This looks wonderful, love the colors and the addition of turmeric. Perfect timing because I need to mix up my smoothie breakfast routine. Thanks!