Chia pudding pots and granola, gluten free

There was a stirring in my workday breakfast soul, a yearning for something a little different than my usual banana, spelt sourdough toast with smashed avocado and a cup of tea. Something free of gluten that that The Yak could also scoff, before the trek to work was made. Something that could be made the night before, which for this ‘Non-Morning Person,’ is perfect.

When I first started experimenting with this pudding, doubt ruled supreme as to whether it would be delicious. Currently, these kind of chia concoctions are hipper than hip, too cool for school and this Cheergerm has never enjoyed the textural journey that is sago or tapioca. However, we have become chia pudding converts. Sigh, what followers. After some experimenting with liquid and chia quantities , I found a balance that works for my taste. The gluten free granola is a marvellous combination of crispy, sweet and nutty goodness. It is rather fabulous when strewn on all manners of breakfast foods. Combined with the pudding, it is simultaneously creamy, squishy and crunchy. The blueberries add a lovely fresh tartness that cuts through any richness.

Little black pearls of chia seeds
I appreciate popping you into a biscuit batter
Or this nice little breakfast pudding
Even though
You get stuck between my teeth
I kind of like you
But I kind of don’t
I have read that you are a powerhouse of
Fibre, protein, antioxidants and all that good stuff
You are also free of gluten
Which is greatly appreciated in these here parts
But you are also a little bit weird
And whilst I don’t want to be cruel
I am not quite sure I would say
We are the best of friends quite yet

BLUEBERRY CHIA BREAKFAST PUDDINGS

WHAT YOU NEED
1 1/2 cup yoghurt (I used a thick greek style vanilla bean yoghurt.)
1/2 cup light coconut cream (an oxymoron if I ever heard one)
1/3 cup chia seeds
1/8 tsp Vanilla bean powder or 1/4 tsp vanilla bean essence
2 tbl maple syrup
125g blueberries (reserve 12 for garnishing) (I have used raspberries as well which are also delicious)

HOW YOU DO IT
You will need 4 cups or jars to put this mixture into. Whaever takes your fancy. These wee jars were from Wheel and Barrow (no sponsoring or anything tricksy going on here) and I am a little bit in love with them.
Divide the blueberries amongst the jars or cups, leave about 12 for garnishing the top.
Whisk the chia seeds, yoghurt, milk, maple syrup and vanilla in a large bowl.
Divide equally amongst the four containers, pouring the mixture over the berries.
Use the remaining berries to garnish the puddings.
Cover and place in fridge overnight.
If the pudding is too thick for your liking, add a dash of milk or coconut milk to loosen it.
Serve topped with a hearty sprinkling of the granola (recipe follows) and tuck in.

A Cheergerm creation

GLUTEN FREE GRANOLA

WHAT YOU NEED
1 cup walnuts, roughly chopped
1 cup pecans, roughly chopped
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 tbl chia seeds
1 tbl flaxseeds
1 tsp cinnamon powder
1/4 tsp vanilla bean powder or 1/2 tsp vanilla bean essence
1/2 tsp sea salt
2 tbls maple syrup
2 tbl grapeseed oil
1/2 cup coconut (I only had desiccated, shredded or flaked would be good too)
1/2 cup chopped dried cranberries (I used whole unsweetened)
1/4 cup sultanas

HOW YOU DO IT
Preheat oven to 160C.
Line a large baking tray with baking paper.
Spread the walnuts, pecans, sunflower seeds, pumpkin seeds, chia, flaxseeds, cinnamon, vanilla and sea salt onto the tray and mix well.
Pour the maple syrup and oil over the granola mixture and mix very well.
Place in the oven for ten minutes, remove tray and add the coconut, cranberries, sultannas and stir. This ensures the fruit doesn’t harden too much and the coconut doesn’t burn. Put the tray back in the oven.
After another ten minutes, remove the tray again and stir.
At this point, you will have to decide if it needs another five minutes or not. It will depend, sometimes I give it a few minutes more. You will have to watch it carefully as you want crunchy golden brown granola, not burnt.
Once cooled, place a hearty spoonful on top of your chia puddings. It is also great on yoghurt and other breakfast cereals. Store in an airtight container.

Cooking Notes: Sometimes I add a half cup each of puffed amaranth and puffed millet along with the nuts and seeds at the start. Also delicious. I have also used dried unsweetened cherries instead of cranberries which are fantastic.

A Cheergerm creation

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28 thoughts on “Chia pudding pots and granola, gluten free

  1. You are charmingly ambivalent on the subject of chia seeds! I did not realize they were so fashionable right now. Americans of a certain age only know them as a novelty from the 1970s, the chia pet that sprouted green “fur.” Who knew they were also nutritious?
    That granola looks fab, and I also felt a pang of desire on hearing about your sourdough toast with avocado. Yum.

    • Glad you find it charming and not annoying, I am being a bit of a fence sitter there! They are part of the current food zeitgeist, I have been adding them to biscuits and loaves for a bit but wasn’t sure about eating them if they go too ‘tapiocaish’ but they were actually pretty good. Even when they get stuck in your teeth, I just finished some sourdough for brekky right now, chia pots ran out. I remember those chia pets, I had forgotten all about them. Ha!

  2. I’m a chia addict. And I make no apologies to people for the grotesque state of my teeth after eating them, although if I could lay my hands on some enamel colored chia seeds I’d think the gods have finally answered my health care cry.
    And I’m also a massive fan of making chia puddings. I toss everything in a glass the night before, give it a stir and rush to it like a magnet come sunrise.
    Your recipe looks truly delectable, and as you’ve NEVER steered me wrong with your playful and marvelous concoctions, I shall pop this puppy into the roster of this week’s recipes.
    Thanks, Cheergerm
    love the poem

    • Thanks Mrs P, on all accounts. ‘And so the people walked around, their teeth embedded with tiny specks of gelatinous black and white seeds but they were happy and they did not care.’ (That was from The Book of Chia, the missing chapter of the Bible that has eluded scholars for centuries.) I am intrigued, what do you put in your chia pots?

      • My favorite recipe is a mix of chia, flax seeds, hemp, kaniwa, amaranth, buckwheat, millet and quinoa with coconut hemp milk. I let it sit in the fridge overnight. No cooking needed.
        The next morning I toss a chunk of almond butter or tahini on top and a handful of berries. Twelve more hours till breakfast. YUM!

  3. I’m no great fan of chia seeds, it’s textural I’m sure as they seem to have little flavour. There’s something quite appealing about your pudding though, perhaps I should try again, there are the remains of a jar of chia seeds languishing in the pantry. Snap!! I just finished my morning slice of spelt sourdough with smashed avo

    • I have grown to quite like them in the right kind of bikkie or loaf but wasn’t sure about them in a ‘wetter’ form. (I am no fan of tapioca, yuck.) But I really enjoyed these pots and especially with the crunchy granola. They weren’t as gelatinous as tapioca, maybe that is why? I love a bit of Breakfast Snap, virtual high five your way! 😁

  4. For a non- morning person, you have some petty flash breakfasts. I enjoyed your little ambivalent ode to chia seeds, which is exactly how I feel. I love the sound of the granola and will make this on my return, minus the coconut, which, me thinks, doesn’t agree with me and is an entirely ‘sus’ product in many of its forms.

    • Ha, it does look flash but the prepping is all done on a weekend. I love the idea of an egg brekky on a week day but just can’t get it together for that. The granola is great, I am sure even without the coconut. I used an organic desiccated coconut so hopefully not too dodgy!? What exciting adventure do you have planned?

      • Thailand again- temples, eating and walking.
        I think I can’t eat coconut because of sulfites present as a preservative in most of the products ( flour, shredded and so on).It is also high on the list foe bad cholesterol although there are so many debates about this, who knows.
        I thought of you and your pudding brekky this morning when I had a little glass concoction of muesli and raisins soaked in a cinnamon yoghurt overnight. You’ve inspired me.

      • That sounds beautiful, have a wonderful time. I try to limit how much coconut I earn because of cholesterol as well. So much debate over that but I choose to err on the side of caution. Those tricky little sulfites! Soaking the raisins in the yoghurt is a beaut wee idea, glad the pots provided some inspiration. Hear from you on your return. Please eat something delicious on my behalf! (An easy request as you always do eat delicious food.) 😁

  5. You know, you really do need to have your own station on TV or something…….your posts are masterful both in the recipes themselves but also the artistic presentation. Always an enjoyable stop on my blog hop!

    • Awww, thanks PR! Sometimes it all comes together the way I see it in my head, sometimes it doesn’t! This blogging is certainly a journey full of learning and meeting lovely new people. 😁

  6. Back in the early 80’s, I ignored pesto and sun-dried tomatoes because they were trendy then. I really missed out! So I try everything now, albeit maybe dragging my feet a bit. But this just loos too wonderful not to try! thanks!

    • I do that sometimes just because it almost feels good ‘not to jump on the latest bandwagon’ but it’s true, it means a person can miss out on something good. These are really good. Thanks CM!

  7. Just finished enjoying one these, the healthiest breakfast I’ve ever made. Brain is buzzing with goodness and feeling like a powerhouse! I’m with you on the weirdness of the chia seed but that granola! Did not have pecans so used cashews instead. Wowza! Merci Mrs. Cheer!

    • Hello there! So glad that you gave it a whirl and it was good. They really set you up for the day hey? Chia Seeds are quite the strange breakfast fellow but they are growing on me. (Or they may be growing in between my teeth where they are stuck!) I agree though, the granola is a killer. Glad you enjoyed! Cashews are a great substitute. 😊

  8. I like chia pudding. I like the texture. I don’t tell many people so… If you could just keep it on the down low. I also like granola. Sometimes I literally eat handfuls of granola for breakfast. Sometimes I eat like a healthy person.
    Nice work Mrs Cheer

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