Updated: Jun 18
Notes: If you want to make this as a breakfast, you can stir in some oats and some extra liquid and leave it in the fridge overnight (add the topping in the morning).
Since the topping is quite sweet, we don’t sweeten our chia pudding.
Blueberry Chia Pudding
70 g / 1/2 cup frozen wild blueberries, thawed (or other berries)
1 cup plant milk (or regular milk if thats what you prefer )
3 tbsp chia seeds
1 tsp freshly ground cardamom
A tiny pinch salt
4 tbsp Greek yogurt (or coconut yogurt)
2 tbsp nut butter or tahini
1 banana, peeled and sliced lengthwise
1 tbsp coconut oil
1 tbsp maple syrup
2 tbsp sunflower seeds
2 tbsp sesame seeds
1 small handful walnuts, lightly crushed
Mash the blueberries with a fork. Add milk, chia seeds, cardamom and salt and whisk until combined.
Let sit for 20 minutes, stirring one or twice midway through.
Meanwhile prepare the topping.
Heat coconut oil and maple syrup in a skillet.
Stir in the seeds and walnuts and let sit for just a minute.
Make room in the centre of the skillet and place the banana slices there.
Heat for just a minute on each side. If the skillet looks dry, add a little extra oil or syrup.
Pour the chia pudding into one large or two smaller bowls.
Add yogurt, bananas, sesame brittle.