After all the wrapping, the baking, the cooking, the laughing, the preparing—a simple, lovely Christmas morning (or day-after Christmas) breakfast sounds like the greatest gift of all, eh? Honey Chia Pudding with Pomegranate and Toasted Pepitas to the rescue. It takes all of 15 minutes to prepare, but tastes decadent like a holiday breakfast should. Oh, and it works very well as dessert, too. I love the versatility of a plant-based diet—if it’s all-around nutritious, you can eat it anytime you want. Merry Merry Christmas, everyone. Thinking of my YU family today—truly my best gift ever. Hearts.
Pomegranate seeds are loaded with winter cold-fighting antioxidants that many clinical trials have found to play an effective role in the prevention of heart disease and cancer. They are also a great source of fiber and Vitamin C. Pepitas are full of antioxidants as well as minerals like zinc. And our friend chia is loaded with nutritional benefits like Omega-3 fatty acids and fiber. Now that’s a nutritional powerhouse of a breakfast combo.
Makes: 2-4 servings
Time: 15 minutes
Print this Honey Chia Pudding with Pomegranate Seeds and Toasted Pepitas recipe
Tools:
Large glass bowl
Blender
Spoon
Small skillet
Ingredients:
Try to buy everything organic. Here’s why.
1/2 cup chia seeds
Seeds (a.k.a. arils: seeds and juice sacs) from one pomegranate
Handful of raw pepitas (pumpkin seeds)
Honey Cream
2 cups pure water
1/4 cup cashews
2 tbsp raw, wild-harvested honey
1 tsp apple cider vinegar (for a more yogurt-like sourness, add 2 tsp vinegar)
1/4 tsp vanilla extract
Teeny pinch salt
*Don’t have cashews on hand, but have a can of coconut milk, or almond, rice, or hemp milk? Blend 2 cups of that with the honey, vanilla and salt instead of the cashews and water (which is basically a homemade cashew milk).
Let’s get started.
If you haven’t already, peel your pomegranate and place seeds in a bowl.
In a small skillet, heated to medium-high, toast your pepitas for about 5 minutes until they begin to pop (shake the pan often).
Place your chia seeds in a large glass bowl.
Blend together Honey Cream ingredients until super smooth and add to the bowl of chia. Stir well and allow to sit on the counter, or in the fridge, for about 10 minutes until the mixture thickens.
Mmm.
Place in a lovely serving bowl(s), top with toasted pepitas and pomegranate seeds and enjoy.
Serve chilled or room temperature. Store in an airtight glass container in the fridge for up to one week.
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Do you like this recipe?
Be a doll and Tweet about it, Pin it and/or share it on Facebook (I bet some folks out there in the world will be thankful YU did).
Sharing rules, and I sure do appreciate it.
And because I love YU…
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Just made this as I am getting ready to start your 30 day challenge! I only had a cinnamon honey I picked up at the farmers market this fall and my pepitas are salted so used raw pecans -but still WOW yummy! I think I can actually do this
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Love your adaptations, Heather—and heck yes YU can do the #YU30 Plant-Powerful Challenge! You’ll see, it’s a lot easier, and more delicious than you think
I was swinging by here to let you know that i’m absolutely in love with the honey chia pudding! It’s in part because of it that i found out about, and signed up to the #YU30 Challenge. I made it this morning for myself & my boyfriend Pat. He had never had chia before and was startled by the fun texture, mixed with the lovely flavour of honey & vanilla. He went ahead and named it “Alien Chia Goo”, and i laughed so hard that i’m always going to call it that
Pat’s definitely sold on it too, and it makes me happy to know that there’s an egg-free breakfast we can still share..
Ha! I just may have to rename this recipe. I almost spit out my tea, I laughed so hard reading that one. Thanks for sharing