How can I store the chia pudding?

Chia pudding: in a sealed jar in the fridge, lasts up to 4 days. Granola: store airtight in a cool, dry place. Stays crunchy for up to 2 weeks. Reheating: not necessary, serve cold.

Can I use regular milk?

Yes, you can. Preferably choose plant-based milk if you want to keep it vegan.

What if my chia pudding remains too runny?

Add some extra chia seeds and let it set again for a few hours.

Which nut butter fits best?

Almond butter or pistachio butter add a lot of flavor. Peanut or cashew butter also work perfectly.

Can I make the granola in the air fryer?

In theory, yes, but due to the lower temperature, the oven is better suited to roast everything evenly without damaging the healthy fats.

Chia pudding with crunchy pumpkin spice granola

Name: Chia pudding with crunchy pumpkin spice granola
Cook time: 10 min
Total time: 10 min
Yield: 2P
Ingredients: 250 ml plant-based milk (e.g., almond, oat, or coconut); 40 g chia seeds; 1 tsp vanilla powder; 1 tbsp agave syrup (or to taste); 100 g large coconut flakes; 100 g almonds; 150 g oats; 100 g pecans; 50 g sesame seeds; 3 tbsp almond butter (or other nut butter); 1 tsp pumpkin spice; Vanilla powder or extract, to taste; Zest of 1 lemon; 2 tbsp granola per serving; Optional: 1 tbsp nut butter (almond or cashew); Fresh or frozen fruit to taste and season

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10min

•

Easy

This is such a prep-once-eat-all-week breakfast that really makes me happy. Everything made in advance, just assemble in the morning and done. Healthy, crunchy, super high in fiber, without refined sugars. And that chia pudding is soooo creamy... especially delicious! The crunchy granola is also nice on salad with fennel and melon.Pro tip: try it with this topping mix.

This is such a prep-once-eat-all-week breakfast that really makes me happy. Everything made in advance, just assemble in the morning and done. Healthy, crunchy, super high in fiber, without refined su ...

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Ingredients

What do you need?

Quantity: 2P

Chia pudding 250 ml plant-based milk (e.g., almond, oat, or coconut)
40 g chia seeds
1 tsp vanilla powder
1 tbsp agave syrup (or to taste)

Crunchy pumpkin spice granola (1 l jar) 100 g large coconut flakes
100 g almonds
150 g oats
100 g pecans
50 g sesame seeds
3 tbsp almond butter (or other nut butter)
1 tsp pumpkin spice
Vanilla powder or extract, to taste
Zest of 1 lemon

Finishing touches 2 tbsp granola per serving
Optional: 1 tbsp nut butter (almond or cashew)
Fresh or frozen fruit to taste and season

250 ml plant-based milk (e.g., almond, oat, or coconut)
40 g chia seeds
1 tsp vanilla powder
1 tbsp agave syrup (or to taste)

100 g large coconut flakes
100 g almonds
150 g oats
100 g pecans
50 g sesame seeds
3 tbsp almond butter (or other nut butter)
1 tsp pumpkin spice
Vanilla powder or extract, to taste
Zest of 1 lemon

2 tbsp granola per serving
Optional: 1 tbsp nut butter (almond or cashew)
Fresh or frozen fruit to taste and season

Make it veggie!

This recipe is completely vegan, so no adjustments needed.

Preparation method

How do you make this?

Making chia pudding: Mix the milk, chia seeds, agave syrup, and a pinch of salt in a bowl or jar. Stir well, let sit for 5 minutes, then stir again to prevent clumps. Cover and let set in the fridge for at least 4 hours, preferably overnight.

Making granola: Preheat the oven to 130°C (265°F). Mix all the ingredients in a large bowl and massage well so that everything is nicely coated. Spread out over a baking sheet lined with parchment paper. Roast in the oven for 25 minutes. Let cool completely; the granola will become wonderfully crunchy.

Finishing & serving: Divide the chia pudding into two bowls. Top each with 2 tablespoons of granola, and optionally add extra nut butter and fruit of your choice.

Tips

Use frozen fruit for a quick and fresh topping.
No pumpkin spice at home? Make your own mix with cinnamon, nutmeg, ginger, and cloves.
With the granola, you always have a crunchy topping on hand for yogurt or milk.
For an extra creamy pudding: use canned coconut milk.
In the mood for variation? Replace the nuts, seeds, or agave syrup with maple syrup or honey (not vegan).
Add the agave syrup to taste or you can even leave it out completely if you prefer not to have slow sugars.