I love breakfast. A lot. Not only is it the most important meal of the day but I find that eating a really fulfilling meal in the morning really sets the day off on the right foot. I do usually prefer a savoury breakfast over a sweet one when given the option but have recently been on a smoothie and chia pudding train for a few months now... and have arrived at:
As I'm always on the search for different ways to change up breakfast I stumbled across this recipe from a newly found blog called Kiss My Broccoli. Great blog and I totally will be trying out more finds on this funny lady's site.
At first glance this pudding totally kind of looks a bit like baby food but once some crunchy texture was added with nuts and buckwheat groats it took on a whole new level of chia pudding that I will most certainly be making again (and since we ended up making 4 servings I get to have this again tomorrow! Yes!!).
Now, if you haven't had buckwheat groats before I highly suggest giving them a try. Despite the name, buckwheat groats are not actually related to wheat but are considered a fruit and are chock-full of good for us nutrients including all essential amino acids (aka proteins), are high in fibre and are gluten free! If you'd like to learn more about this great food check out this Wikipedia article. I like eating them raw (after a quick rinse) and I've also cooked them for salads (to replace rice). They're nutty flavoured and add just the right crunch for this breakfast pudding.
Without fail there were changes to the original recipe inspiration and this is what ended up in my version:
Carrot Cake Chia Pudding
1 serving (multiplies easily)
1/3 cup coconut milk
1 tbsp chia seeds
1/3 cup pumpkin puree
1/3 cup shredded carrots
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp grated fresh ginger
3-5 drops liquid stevia (I used English Toffee flavoured)
1/2 tsp Hazelnut extract (or vanilla)
Toppings: dates, raisins, shredded coconut, walnuts and/or buckwheat groats (I use this Bob's Red Mill variety - usually available at most health food stores or larger grocery stores)
1 - Combine all ingredients in a bowl, stir well, cover and refrigerate for 2-3 hours or overnight. I always end up storing in canning jars since I eat breakfast once I get to work - they're portable, sturdy and a great portion size!
2 - When ready to eat top with desired toppings (I used chopped walnuts and groats for texture and flavour) and prepare for breakfast decadence.
Note: I wouldn't want to eat this every day with all the coconut milk but perhaps making it with another milk option would lighten it a bit. However, since pumpkin comes in giant cans I'll likely be trying out another recipe from Kiss My Broccoli - Carrot Cake Quinoa! Wowsa!!
So - will you give this a shot? I sure hope you do and tell me all about it :)