In a medium sized bowl add oat milk, chia seeds and bc frozen blueberries whisk to combine cover and refrigerate for 15 minutes (or overnight) the chia pudding should be thick and creamy enjoy and layer with fresh or frozen fruit, compote, maple syrup (vegan) or honey keep cover in the refrigerator up to 5 days. Oat milk chia pudding. So, here you have it, my overnight oat and chia breakfast pudding its incredibly adaptable, but i’ve listed out below my favorite way to make it – feel free to use other milk or sweetners, and play around with the toppings depending on what you like 48 from 4 reviews save print.
oat milk chia pudding
Place the oats in a bowl and cover with some water let sit for 15 minutes drain and rinse the oats thoroughly (make sure to rinse well to remove any slimy film!). Put the chia seeds, oats, coconut milk and maple syrup into a large bowl, and stir to combine. place in the fridge and leave to thicken for a couple of hours, or overnight. spoon the chia pudding into 3 glasses until half full. pour over 3 tbsp mango puree into each glass, before topping with the remaining chia pudding.. In this healthy recipe, chia seeds are mixed with non-dairy milk, vanilla and sweetener, creating a simple and tasty raw, vegan dessert or snack. here is everything you will need (measurement are in the recipe card below): chia seeds; unsweetened plant milk – almond, coconut, oat, soy or your favorite non-dairy milk.
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