Since I’ve quit eating grains, I have to say the only one I miss is oatmeal. There’s just something wonderful about a creamy, steaming hot bowl of oatmeal on a winter morning that makes me and my tummy very happy. However, while trying to figure out my food intolerances and stomach issues (and possibly *gasp* forever, depending on what I find out), I have to stay away from oats. Enter: chia pudding! Healthy, creamy, and warm, this is a great way to start your morning.
Have you tried chia pudding before? If not, it’s essentially chia seeds soaked in liquid until the chia seeds expand and the liquid is absorbed by the seeds, giving the dish a pudding-like consistency (hence the name). I’ve come across so many chia pudding recipes online, and always think I should make that…. and then I never do. I’m not really a fan of cold breakfasts, so I’ve honestly never tried a cold chia pudding. I think I’ll be brave enough to give it a go by the time it’s warm enough outside to enjoy a cold breakfast 🙂 Thankfully, I have a few months until I have to worry about that.
If you’ve never had warm chia pudding before, I recommend trying it! This one is especially great, with sweet, cinnamon-y apples and plump, juicy raisins on top. The chamomile tea adds a floral, fruity flavor, but not enough to overpower the apple. The coconut milk makes this dish creamy and filling, and I really do recommend using full fat. Lite coconut milk just wouldn’t yield the same outcome, but if you must, I’d suggest brewing tea in 1/3 cup water and using 2/3 cup lite coconut milk.
- 2 Chamomile tea bags (I used Stash)
- 1 small or ½ large apple
- ¼ cup raisins
- ⅓ cup coconut milk (full fat)
- 3 Tablespoons chia seeds
- Pour ⅔ cup boiling water over 2 tea bags, set aside and allow to steep according to tea bag instructions (I steeped mine for 5 minutes).
- Dice apple and add to small saucepan with a few tablespoons of water, cinnamon, and raisins. Cook over medium heat for about 5 minutes, until apple has started to soften and most of the water has dissolved.
- Pour apple-raisin mixture from pan into small bowl. Set aside.
- Once tea is done steeping, remove tea bags and add to same saucepan. Pour in coconut milk and heat, but do not allow mixture to boil. Remove from burner and whisk in chia seeds, stirring for about 30 seconds. Pour into bowl and set aside. Allow to rest for 5 minutes for chia seeds to absorb liquid.
- Once chia pudding is ready, pour apple-raisin mixture over pudding and sprinkle more cinnamon on top, if desired.
Be sure to tag #odessadarling on Instagram if you make this 🙂