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
Large glass bowl
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)
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.
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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