Directions
Subtitle: Whole food plant-based, high-fiber, and gluten-free chia puddings topped with creamy coconut yogurt, fresh fruit, and homemade cardamom granola. Perfect for busy mornings or as a light lunch on the go!
Description: This easy and versatile vegan breakfast bowl combines the best of both worlds – the protein-packed powerhouse that is chia seeds and the creamy goodness of coconut milk. It’s a great way to start your day without sacrificing taste or nutrition. Plus, you can customize each serving with your favorite fruits and nuts for added crunch and variety.
Ingredients (for 4 servings):
For the chia puddings:
* 1 cup unsweetened almond milk or cashew milk
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cardamom
* 1/2 teaspoon vanilla extract
* 1/4 cup maple syrup (optional)
* 1/2 cup rolled oats (not instant)
* 1/4 cup tapioca starch
* 1/4 cup chia seeds
For the cardamom granola:
* 1 cup old-fashioned rolled oats
* 1/2 cup raw pumpkin seeds
* 1/4 cup raw sunflower seeds
* 1 tablespoon coconut oil, melted
* 1/4 cup maple syrup
* 1/4 cup unsweetened shredded coconut
* 1/2 teaspoon ground cardamom
* A pinch of salt
Optional toppings:
* Fresh berries (blueberries, raspberries, blackberries, etc.)
* Sliced bananas
* Sliced mangoes
* Sliced avocado
* Roasted chopped nuts (walnuts, pecans, almonds, etc.)
* Seeds (chia, hemp, flax, etc.)
Instructions:
1. To prepare the chia puddings, whisk together the milks, cinnamon, cardamom, vanilla, and maple syrup (if using) in a large bowl until well combined. Stir in the oats, tapioca starch, and chia seeds. Divide the mixture evenly among four small jars or ramekins. Cover and refrigerate overnight.
2. For the cardamom granola, combine all the ingredients in a large mixing bowl. Mix well to coat the oats and seeds with the wet ingredients. Pour the mixture onto a baking sheet lined with parchment paper. Bake at 350°F (180°C) for about 20 minutes, stirring every 5 minutes to prevent burning. Remove from heat and allow to cool completely. Store in an airtight container for up to two weeks.
3. To assemble the breakfast bowls, divide the prepared chia puddings equally between four small bowls. Top each one with your choice of fruit, nuts, and granola. Enjoy immediately!
Note: The night before, you may also choose to top each jar with fresh or frozen fruit for a deliciously fruity and colorful breakfast.
Steps
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1
Done
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To prepare the chia puddings, whisk together the milks, cinnamon, cardamom, vanilla, and maple syrup (if using) in a large bowl until well combined. Stir in the oats, tapioca starch, and chia seeds. Divide the mixture evenly among four small jars or ramekins. Cover and refrigerate overnight. |
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2
Done
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For the cardamom granola, combine all the ingredients in a large mixing bowl. Mix well to coat the oats and seeds with the wet ingredients. Pour the mixture onto a baking sheet lined with parchment paper. Bake at 350°F (180°C) for about 20 minutes, stirring every 5 minutes to prevent burning. Remove from heat and allow to cool completely. Store in an airtight container for up to two weeks. |
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3
Done
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To assemble the breakfast bowls, divide the prepared chia puddings equally between four small bowls. Top each one with your choice of fruit, nuts, and granola. Enjoy immediately! |
