Oat-Chia Pudding
Oat-Chia Pudding
Classically known as “overnight oats.” This simple dish revolutionized my relationship to breakfast and to the simplicity of good snacks. I have been using and sharing this recipe for years and is a classic favorite at many events and retreats. This signature dish is continuously loved and the recipe is often asked for. This recipe only has 6 ingredients and last for several days. You will love it, your friends and family will love it, your kids will love it. I find the oats to be easier to digest and the cooling of the dish makes a perfect summertime breakfast. Top with fresh fruit or get creative and layer with fresh fruit in a mason jar. Put a lid on it and you have breakfast or snack for anytime
This is a delicious raw and easy to make a recipe, great for breakfast or dessert. It’s so good you will be surprised at how fulfilling and soothing it can be. Try layering with fruit and making a parfait
Yields: 2-3 servings
Ingredients
1 cup rolled oats
1 ½ cup of plant-based milk, I personally love a blend of coconut and almond for an extra creamy texture
3 Tbs chia
3 Tbs maple syrup (a 3-second pour)
1 t vanilla ext.
pinch of pink salt
Instructions
Combine and mix all ingredients together in a medium-sized mixing bowl.
Let soak and refrigerate for a minimum of 6 hours, or overnight. Add more coconut milk to get it to desired consistency.
Stays good for 3 days.
Enjoy.
Notes
Create a variation by pureeing or adding fresh fruit, or try switching the type of plant-based milk you use.