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. You can use rice milk or add a splash of maple syrup if you prefer it sweeter.
Blueberry Chia Pudding
- 70 g / 1/2 cup frozen wild blueberries, thawed (or other berries)
- 1 cup plant milk (or regular milk)
- 3 tbsp chia seeds
- 1 tsp freshly ground cardamom
- A tiny pinch salt
- 1 banana, peeled and sliced lengthwise
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 1 tsp freshly grated ginger
- 2 tbsp sunflower seeds
- 2 tbsp sesame seeds
- 1 small handful walnuts, lightly crushed
- 4 tbsp Greek yogurt (or coconut yogurt)
- 2 tbsp nut butter or tahini
- 30 g / 1 oz dark chocolate
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 and grate in some fresh ginger. 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 to the bowl and arrange the bananas in the middle. Drizzle the sesame brittle over the bananas, add a drizzle of nut butter and sprinkle over chocolate.