The other day, a friend asked on Facebook, "what's your favorite thing to do with chia seeds" and I was shocked at how many people answered "not chia pudding, it's gross."
Like, really?
Because, if you didn't like chia pudding the first time around, it's very possible you weren't trying it right.
Sure, it can look a little weird...and it takes a second to get used to the texture.
But if you like yogurt, yagotta give chia pudding a fair shake. Make it right, and this stuff is crazy tasty.
Admittedly, waking up to a glug of gooey chia in almond milk can be entirely unenticing. So, in an effort to make a morning meal I'm actually excited about, I hit the kitch and went for a revamp of that classic.
Turned plain ol' chia pudding into a paleo-perfect jar of "overnight oats"--made without the oats, of course. Because cavegirls no eat oats.
Chia, hemp and coconut make up the chewy, creamy center. A crunchy crust of almond butter and sliced almonds makes it actually exciting to get to the end of the parfait. And more wild blueberries than a human could ever desire go up top.
And that, dear ones, is the dish that will make you excited to wake up in the morning. An easy, healthy breakfast treat that you can toss together while you tidy up after dinner. Then, refrigerate and get ready. Because breakfast just got awesome.
Chia pudding and all.
Blueberry Almond Cookie Chia-Hemp Overnight "Oats"
4 servings | 15 minutes prep | 8 hours total
- 1/4 cup maple almond butter
- 1/4 cup sliced almonds
- 4 Tbsp pure maple syrup or raw honey
- 1 (15 oz) can coconut milk (or 1 1/2 cups almond milk)
- 1 Tbsp vanilla
- 1/4 cup + 1 Tbsp chia
- 2 Tbsp hemp seeds
- 2 Tbsp shredded coconut
- 1 1/2 cups frozen wild blueberries, cherries or mixed berries
In a small bowl, mix together almond butter and almonds. Press into the bottom of 4 half-pint mason jars.
In a large bowl, stir together 3 Tbsp maple syrup, coconut milk, vanilla, 1/4 cup chia, hemp and coconut. Allow to sit and start to thicken for 5-10 minutes, then spoon on top of almond butter layer. Gently mash together berries and 1 Tbsp chia. Spoon on top of jars. Twist lids on and refrigerate overnight. Enjoy in the morning!
(NOTE: If you don't have time to wait when putting these together, add softened almond butter to a stand mixer, then slowly add all other ingredients, beating until well mixed. Top with berries and store in fridge until morning for a whole batch of cookie flavored chia pudding).
