Winter brekky at its best, filled with all the Good stuff

Do you often get stuck in a breakfast rut? Sometimes it’s hard to change things up (tea and toast I’m looking at you), but it’s so worth it when you can manage to step out of the routine and try something a little different.

This recipe for overnight chia and oat pudding is perfect to add to your repertoire (and you can even skip the overnight part!). 

To be honest I was once afraid of chia seeds and thought they tasted slippery and weird, but with numerous experiments I’ve managed to grow quite fond of them, albeit they’re still slippery but it’s because of the genius fibre content. So if you’re feeling a bit put off by them, don’t be, they’re wondrous and so versatile and absolutely filled with goodness. 

The nutrition content of Chia seeds are definitely one to write home about, and in my opinion they should be in everyone’s pantry. 

The wondrous nutrient profile includes:

Fibre, both soluble and insoluble which both do wonders for your digestion and overall health. 

They contain the highest plant source of Omega 3 essential fatty acids, which is impressive. 

And they’re also a complete protein, meaning they contain all 9 essential amino acids. Pow! 

And last but not least, they contain the minerals calcium, zinc and copper. 

All very impressive for such tiny seeds. 

Adding to this nutritional pizazz, the versatility of chia seeds is through the roof.

You can add them to jam to thicken it, drink them in a smoothie, bake with them, make flour out of them, sprout them, plant them in your garden to grow more chia, the list goes on and of course the very popular chia pudding, which I’ve adapted into this overnight chia and oat pudding with apple and cinnamon.

This recipe is

Creamy

Delicious 

Easy

Perfect for kiddies

Low waste

Vegan

And can easily be gluten free

The combination of Chia seeds, oats and coconut cream topped with stewed apple and cinnamon is so comforting and nourishing and also very satiating. And knowing it’s all super healthy adds another bonus. 

This recipe is for a big batch but by all means you can also easily halve or quarter the quantities. It’s easy to throw together in the evening so it’s ready for you the next morning.

Low waste tips for this recipe include 

*Buy Australian grown (or local to your country if possible) chia seeds, also if possible buy from a bulk food store to avoid plastic packaging. 

*Apples are in season during the cooler months, so it’s perfect for those winter days. You can easily replace the apples with summer fruits in the warmer seasons.

*Make your own plant milk or buy organic in recyclable containers, I’ve used coconut cream in a can but would ultimately like to make my own, it’s on the list! And we’re all doing our best on this low waste journey.

*Buy Australian or locally grown oats, organic and bulk or package free is ideal. Omit if gluten free or purchase uncontaminated oats.

*Cinnamon is a bit tricky but if you can find it in glass, or from a bulk food store and organic, it’s usually a better option.

*Rice syrup or other sweetener (bulk foods or glass container or organic).

*Walnuts, purchase package free and locally grown if possible.

Also note that this is a breakfast recipe but by all means it could be a delicious healthy dessert, think apple crumble but more creamy. Yum!

Here’s the recipe and I hope you feel inspired to add some chia to your life!

Let me know what you think