halfbakedharvest4.0
Chia Pudding with Grain Free Granola.
Breakfast for the week = Done and DONE.
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●baking sheet
- ●oven
- ●whisk
📝 Preparation Steps
1
Chia Pudding
2
In a small bowl, combine the chia seeds and water (or milk); set aside until the mixture forms a gel, about ⏱️ 20 minutes.
cups milk or water (you can also use coconut milk)1 1/2water3 tablespoons
3
Combine the cashews, dates, cinnamon, vanilla, salt, and half of the chia gel in a high-speed blender. Puree until smooth. Transfer the pureed mixture to a medium bowl and stir in the remaining chia gel.
dates (pitted)6teaspoon cinnamon1/2cinnamon1 teaspoon
4
Serve immediately or keep stored in the fridge until ready to eat. Top with granola (recipe below) and fresh berries.
5
Grain Free Granola
6
Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
7
In a large bowl, combine the almonds, coconut, pecans, Brazil nuts (or cashews), sunflower seeds, cinnamon, and salt.
pecans (chopped)1 cupteaspoon cinnamon1/2cinnamon1 teaspoon
8
In a small bowl, whisk together the oil, honey, water, and almond extract. Add the wet ingredients to the nut mixture and toss to coat.
cups milk or water (you can also use coconut milk)1 1/2water3 tablespoons
9
Spread the granola on the prepared baking sheet in a single layer and bake for ⏱️ 25-30 minutes, or until golden brown, stirring halfway through. Remove the granola from the oven and stir in the dried apricots and cherries (or cranberries).
dried apricots1 cup
10
Set aside to cool for ⏱️ 15 minutes before serving. Store in a sealed container in the refrigerator for 3-5 days.
Nutrition Facts
calories
824 kcal
fat Content
66 g
serving Size
1 serving
fiber Content
14 g
sugar Content
25 g
sodium Content
90 mg
protein Content
18 g
carbohydrate Content
49 g
saturated Fat Content
21 g
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