Chia pudding with crunchy pumpkin spice granola

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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

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 

2 tbsp granola per serving

Optional: 1 tbsp nut butter (almond or cashew)

Fresh or frozen fruit to taste and season

Chia pudding 

250 ml plant-based milk (e.g. almond, oat, or coconut)

40 g chia seeds

1 tsp vanilla powder

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 

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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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. 

This is what you need:

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Cutlery 4-piece set in Garden Green
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Happy plate flat
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Handmade knife set with free apron
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Tips

  • Use frozen fruit for a quick and fresh topping. 
  • Pumpkin spice not in the house? Make your own mix with cinnamon, nutmeg, ginger and cloves. 
  • With the granola you always have a crunchy topping at hand for yogurt or milk. 
  • For an extra creamy pudding: use canned coconut milk. 
  • Fancy some variation? Replace the nuts, kernels or seeds and agave syrup with maple syrup or honey (not vegan). 
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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.