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Chia Pudding with Grain Free Granola.

This Chia Pudding with Grain Free Granola is an exciting breakfast! Creamy, crunchy, and packed with nutrients, it’s a wholesome way to start your day.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

For the Chia Pudding:

  • 1/4 cup chia seeds
  • 1 1/2 cups milk or water coconut milk for a creamy twist
  • 2/3 cup raw cashews soaked overnight and drained
  • 6 dates pitted
  • 1/2 teaspoon cinnamon for flavor
  • 1/2 teaspoon vanilla for sweetness
  • pinch salt to balance sweetness
  • fresh fruit for topping choose your favorites

For the Grain Free Granola:

  • 1 1/2 cups raw almonds for a crunchy base
  • 1 1/2 cups unsweetened shredded coconut adds sweetness and texture
  • 1 cup pecans chopped
  • 1 cup raw Brazil nuts chopped
  • 1 cup shelled sunflower seeds for crunch
  • 1 teaspoon cinnamon for flavor
  • 1/4 cup melted coconut oil binds granola together
  • 1/4 cup raw honey or maple syrup for sweetness
  • 3 tablespoons water for mixing granola
  • 1 1/2 teaspoons almond extract or vanilla for aroma
  • 1 cup dried apricots chopped
  • 1/2 cup chopped dried cherries or cranberries for tangy contrast

Instructions

Preparation Steps:

  • In a medium-sized mixing bowl, combine the chia seeds and milk or water. Stir well and let it sit for about 5 minutes. Stir again, cover, and refrigerate for at least 2 hours or overnight.
  • In a blender, combine soaked cashews, dates, cinnamon, vanilla, and a pinch of salt. Blend until smooth, adding water if necessary.
  • Once the chia pudding has set, stir in the cashew cream until well incorporated. Adjust sweetness if needed.
  • Preheat your oven to 350°F (175°C). In a large mixing bowl, combine almonds, shredded coconut, pecans, Brazil nuts, and sunflower seeds.
  • In a separate bowl, mix together cinnamon, sea salt, melted coconut oil, honey or maple syrup, water, and almond extract or vanilla. Pour this over the nut mixture and stir until evenly coated.
  • Spread the granola mixture on a baking sheet lined with parchment paper. Bake for 20-25 minutes, stirring halfway through. Let it cool completely.
  • In a serving bowl or jar, layer the chia pudding and top with grain-free granola and your favorite fresh fruits.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Baking Sheet
  • Oven
  • Jar or Container

Notes

  • Store chia pudding in an airtight container in the refrigerator for up to 5 days.
  • Keep granola in a sealed jar at room temperature for up to 2 weeks.
  • For nut allergies, substitute nuts with pumpkin seeds or extra seeds.
  • Use maple syrup instead of honey for a vegan version.
  • Adjust the amount of dried fruits for a lower-carb option.