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Rachel's Fit Kitchen

chiapudding

Cranberry & Pear Chia Pudding Parfaits

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I’ve always loved cranberries so during Fall I like to make the most of these tasty little gems while I can!

Warm cranberry sauce is a classic but in this recipe I use cold cranberry sauce stirred through chia pudding. The result is sweet, creamy and delicious chia pudding parfaits! Perfect to share with your friend or save the second one for breakfast tomorrow.

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Cranberry & Pear Chia Pudding Parfaits

  • Author: Rachel
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Ingredients

Chia Pudding

  • 1/2 cup chia seeds
  • 2 cups plant milk (I used almond milk)
  • 1 tablespoons maple syrup (or sweetener of choice)

Cranberry sauce

  • 12 oz / 340 grams fresh organic cranberries
  • 2 pears, peeled and diced (before dicing, reserve two slices for garnish)
  • 1/4 cup turbinado sugar
  • Juice of one orange

Instructions

  1. Add chia seeds, plant milk and maple syrup into a bowl and whisk well to remove any clumps. Cover chia mixture and store in the fridge overnight or for at least 3 hours.
  2. Prepare cranberry sauce by adding cranberries, pears, sugar, orange juice and 1/2 cup water to a medium size pot. Bring to the boil, then reduce to a simmer and cook for 10mins, or until the cranberries have burst and the pears have broken down. Set aside and allow to cool.
  3. Whisk chia pudding, then stir in cold cranberry sauce. Taste and add additional sweetener, if needed.
  4. Serve in  glasses, jar or bowls with fresh pear slices for garnish.

Notes

  • Flowers are for garnish only.

Chocolate Chia Pudding w/ Fresh Blueberries 

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Chia pudding has been one of my favorite breakfasts since I heard about these nutritious seeds just a couple of years ago! Not only are they healthy and filling, but chia pudding is one of my favorite meal prep recipes! Before you go to bed you mix everything together and in the morning you magically have a delicious breakfast waiting for you!

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Chocolate Chia Pudding w/ Fresh Blueberries 

  • Author: Rachel
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 Chia Pudding
  • Category: Breakfast, Chia Pudding
  • Cuisine: American
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Ingredients

  • 1/4 cup chia seeds
  • 3/4 cup unsweetened almond milk (or preferred plant milk)
  • 2 tbsp maple syrup or agave nectar
  • 3 tbsp cocoa powder
  • 1/3 cup fresh blueberries

Instructions

  1. Add chia seeds, almond milk, 1 tbsp maple syrup and 2 tbsp cocoa powder to a bowl. Whisk well to remove any clumps or air bubbles.
  2. Cover chia mixture and store in the fridge overnight or for at least 3 hours.
  3. Add remaining maple syrup and cocoa powder to a small bowl. Mix well (heat in the microwave for 20 seconds if desired). Set aside.
  4. Whisk chia pudding well before serving to remove any lumps and to ensure a smooth consistency. If necessary, add a splash of plant milk.
  5. Layer chia pudding with fresh blueberries and drizzle with chocolate sauce. Enjoy!

Tropical Chia Pudding

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If you’ve been following me for a while you’ll know I’m kinda obsessed with chia pudding. Chia seeds are jammed packed with so many health benefits: fiber + omega 3s + calcium + protein and antioxidants… and if that isn’t enough, chia perfect for a quick and healthy breakfast!

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Ingredients
1/4 cup chia seeds
1/2 cup sweetened plant milk*
1/4 cup coconut milk**

Tropical fruit (I used pineapple, mango and passion fruit)

Method
1. Add chia seeds and milk to a bowl.

2. Whisk well to remove and clumps and air bubbles.

3. Cover bowl and allow to thicken overnight in the refrigerator, or at least 3 hours.

4. Prior to serving, whisk well to form a creamy chia pudding.

5. Transfer to a jar or bowl and top with tropical fruit.

Serves 1img_0350-1

 

 

 

 

 

 

* I like to use unsweetened soy, almond, cashew or hemp milk.

**If you prefer, you can use 1 cup of coconut milk (instead of 1/2 cup coconut milk and 1/2 cup plant milk) which will make this chia pudding super decadent and creamy… however keep in mind that coconut milk is much higher in calories and saturated fat than other plant milks.