Chia pudding itself can take on a multitude of different ingredients to create a range of flavours, or a simple version can become part of a parfait. Here I used some Middle Eastern ingredients- rose water, dates and almonds along with some other ingredients I had around- hazelnuts, strawberries and cherries. Adding in these additional items makes the pudding into a very filling meal, with several extra nutrients. It’s the kind of thing that can be really helpful after a tough workout because it has lots of sugars from the fruit for a fast energy replenish but the fiber, healthy fats and protein also offer a more sustained energy. This way you don’t get the slump that you would with something more sugary and less nutritious like commercial cereal or baked items.
- Chia Pudding
- 1 cup unsweetened almond milk
- ⅓ cup chia seeds
- ¼ teaspoon rosewater
- Nut Layer
- 2 medjool dates, pitted and chopped
- ⅓ cup hazelnuts, chopped
- ⅓ cup almonds, chopped
- Fruit Layer
- 2 cups chopped berries, chopped (I used a mix of thawed frozen cherries and fresh strawberries)
- Place the milk and rose water in a medium sized bowl and whisk in the chia seeds. Let plump up for at least 20 minutes, up to overnight, but give it another stir around 10-15 minutes in to make sure the seeds aren't clumping. Store in a sealed container in the fridge.
- Before consuming, layer in a tall glass or bowl with the fruit and nut mixture.
