Chia Pudding Is Popping Up Everywhere
Everywhere I went – different versions of Chia Pudding were popping up everywhere. When I first made my first one about two years ago – I hated it. But I wanted to try something new for breakfast and for snacks, so I decided to try it one more time. When I was in NY recently, I bought a Oatmeal/Chia Pudding at a local store and ate it for breakfast! And LOVED it. And I bought it the next day and the day after that. When I came home – I tried to reproduce the recipe. Here’s my version of Soaked Oatmeal & Chia Breakfast Pudding:
RAW Soaked Oatmeal & Chia Breakfast Pudding
1 cup coconut milk
1 cup coconut water
1/2 cup chia seeds
1/2 cup gluten free oatmeal
1 large banana mashed well
1/2 cup blueberries (I used frozen)
1/4 cup cherries (I used frozen)
In small bowl mash banana until there are no lumps (I used a fork). Add the coconut milk and coconut water and mix well. Add the chia seeds, oatmeal, blueberries and cherries (or use any fruit you like or have on hand) and stir together. Place in a sealed container and place in fridge overnight. Top with dried oatmeal (recipe below).
Soaked Dried Oatmeal
Cover 1 cup Gluten Free Oatmeal with 1 1/2 – 2 cups water. Stir in 1-2 teaspoons Coconut Crystals (or any sweetener you prefer . . . honey, agave, maple syrup, brown rice syrup, etc) and let soak a minimum of 1 hour.
Squeeze out water, DO NOT RINSE, and place on a mesh sheet in your dehydrator. If you have a dual timer on your dehydrator, set it at 145 degrees for one hour and reduce it to 115 degrees for 8 hours.
For a single temp dehydrator set the temperature at 115 degrees and let it go for 8 hours. You can check for doneness and add more or less time if you need.
In an oven or toaster oven – spread the oats on parchment paper on a cookie sheet and bake at 225 degrees and keep checking the doneness starting at 1/2 hour.