Tag: chia

Peanutty Overnight Oats

1 Comment

Peanutty Oats (2)

These individual servings of overnight oats are perfect for hectic mornings since most of the prep happens the night before.

Ingredients:

  • 1/2 cup rolled oats
  • 1/4 cup chia seeds
  • 2 cups plain soy milk
  • 1 and 1/2 cups raspberries
  • 2 tablespoons sugar
  • 1/4 cup creamy peanut butter
  • 1/2 cup sliced banana
  • 4 teaspoons agave nectar
  1. Divide the oats and chia evenly among 4 small mason jars. Pour 1/2 cup milk over each serving and stir. Cover and refrigerate at least 3 hours, or overnight.
  2. Meanwhile, mash the raspberries and sugar together in a small bowl with a fork. Refrigerate until ready to serve.
  3. In the morning, spoon 2 tablespoons raspberry mixture over each jar of oatmeal, along with 1 tablespoon peanut butter, and 2 tablespoons banana slices. Drizzle with the agave nectar.

Peanutty Oats (3)

 

Cran-Raspberry Chia Pudding Parfait

1 Comment

Chia Pudding (1)

The vibrant red sauce in this breakfast pudding makes for a beautiful start to Christmas morning!

Ingredients:

  • 4 cups unsweetened almond milk
  • 1 cup chia seeds
  • 1/2 cup maple syrup
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 (10-ounce) package frozen cranberries
  • 1 (12-ounce) package frozen raspberries
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  1. In a bowl, whisk together the almond milk, chia seeds, maple syrup, cinnamon and salt. Cover and refrigerate overnight
  2. Meanwhile, combine the cranberries, raspberries, sugar, vanilla, and water in a saucepan. Bring to a boil, then continue to simmer for about 20 minutes, until the cranberries pop. Use a spoon to mash the berries the rest of the way. Cover and refrigerate overnight.
  3. In the morning, spoon the parfait into glasses, alternating layers of the sauce and the chia pudding.

Chia Pudding (2)

 

Sprout Sculpture

Leave a comment

Chia Sponge y.JPG

This little project is sort of a DIY chia pet, but you get to control what it looks like! It’s a neat way to introduce kids to the concept of a greenhouse, too.

To set up our “greenhouse,” Travis and I first spooned about 2 teaspoons chia seeds into a measuring cup, and filled with 1/2 cup water. Let sit while you put together the sponge structure.

Sprout Sponge (2)

We glued two sponges to a paper plate as a base, then built upwards using other colored sponges.

Sprout Sponge (3)

Have fun cutting some of the sponges into smaller pieces or shapes, or perhaps getting architectural with your design!

Sprout Sponge (4)

Note: We found that hot glue worked best for holding the sponges in place; a few of them had a slight tower-of-Pisa lean when we tried to use white glue.

Spoon your chia mixture over the sponges. Travis thought it was so goopy!

Sprout Sponge (5)

We spritzed with a water bottle until the sponges and chia seeds were nicely saturated.

Sprout Sponge (6)

Place inside a clear plastic container (this is your “greenhouse”) and set the container some place with plenty of sunshine.

Chia Sponge x

We made sure to spritz at least twice daily and within about four days, we had some sprouts!

Chia Sprout var

By one week, it was looking quite sculptural! Definitely a neat experiment.

Chia Sponge z

Berries-on-the-Bottom Chia Pudding

1 Comment

Berries Chia Pudding.JPG

Whip up these breakfast puddings the night before, and all you have to do on a sleepy morning is open the fridge and grab one out.

Ingredients:

  • 1 and 1/2 cups raspberries
  • 1/4 cup maple syrup, divided
  • 3 and 1/2 cups vanilla coconut milk
  • 1 cup chia seeds
  1. In a bowl, mash together the raspberries with 2 tablespoons maple syrup. Divide evenly among 6 (8-ounce) ramekins or jars.
  2. In a second bowl, whisk together the remaining 2 tablespoons maple syrup, coconut milk, and chia seeds, whisking for about 1 minute, or until slightly thickened. Divide evenly among the ramekins.
  3. Cover and refrigerate overnight. We left ours ungarnished, bur you could add more fresh raspberries or toasted coconut on top for a pretty presentation, if desired!

Banana-Seed Pudding

Leave a comment

Banana-Seed Pudding.JPG

I’m always on the lookout for desserts that pack a nutritional punch, alongside a chocolate-y smile. This one wins on both counts!

Ingredients:

  • 2 cups vanilla almond milk
  • ¼ cup agave nectar
  • 2 tablespoons cocoa powder
  • Dash of salt
  • 1/2 cup chia seeds
  • Banana slices

1.       In a bowl, whisk together the milk, agave, cocoa powder, and salt.

2.       Stir in the chia seeds, then cover and refrigerate for at least 8 hours, and up to overnight, stirring occasionally (this helps to smooth out lumps).

3.       To serve, place about ½ cup pudding in bowls, and top each serving with thinly sliced bananas.