• Dora Cavallo

CHAI SPICED BREAKFAST PUDDING

Do you really need an excuse to have pudding for breakfast? I know it sounds decadent but this Chai spiced pudding is made with quinoa and warming spices that make it refreshing, satisfying and healthy. Quinoa is a staple in my home and I've been trying to venture out by using it in different sweet recipes. If you are a fan of overnight oats you will love this. It's also an incredibly easy and versatile recipe to make. You can use oats, millet or rice in place of the quinoa and use whatever fruit and nuts you have to sprinkle on top to make this a well rounded and tasty meal. This Chai Spiced Breakfast Pudding is a delightful way to start off your day.




This recipe is plant based but equally delicious with any milk of your choosing. The fun part is customizing the toppings. Use your favorite fruit and crunchy toppings to give some nice texture and contrasting flavors. I love the combination of strawberries and orange slices. Next a sprinkle of toasted coconut, pistachios and granola, and maybe a drizzle of agave or maple syrup. Dress this pudding up any way you want.






CHAI SPICED BREAKFAST PUDDING

(serves 4)


INGREDIENTS

  • 1 cup quinoa

  • 2 cups coconut milk (or your favorite plant based milk)

  • 1 ripe banana

  • 4 medjool dates

  • 1/4 cup brown sugar

  • 2 teaspoons cinnamon

  • 1 teaspoon ginger

  • 1 teaspoon cardamon

  • 1/2 teaspoon salt

  • 1 tablespoon vegan butter

  • 1 teaspoon vanilla

  • Juice and zest of half an orange

  • 1/2 cup granola, my favorite is Choco Ginger Qranola

  • 1/4 cup coconut flakes, toasted

  • 1/4 cup pistachios, toasted and chopped

  • 2 Oranges, peeled and segmented

  • 8 strawberries, hulled and sliced

  • agave or maple syrup, optional


METHOD


  • Cook the quinoa in a large saucepan, according to package directions. Remove from heat.

  • Blend together the milk, banana, dates, sugar, spices and salt in a blender until smooth. Pour the milk mixture over the quinoa in the saucepan. Add the orange zest and juice and cook over medium heat for 8-10 minutes, it will begin to thicken. Remove from heat and stir in vegan butter and vanilla.

  • Pour the quinoa pudding into 4 bowls and top each bowl with equal amounts of the granola, coconut, pistachios, oranges and strawberries. Drizzle agave or maple syrup if using. The pudding can also be enjoyed chilled and made one day ahead.


For the printable version, click here.


TIPS

  • In the summer, try this recipe chilled. Make it the day ahead to enjoy in the morning.

  • My favorite is coconut milk, but any type of milk is delicious. For a richer pudding use chocolate milk.

  • Use your favorite nut or a mix instead of the granola.

  • Instead of quinoa use your favorite grain or oats.


Did you make this recipe? Tag @mgracebakeshop on instagram and hashtag it #mgracebakeshop


52 views2 comments
  • Black Pinterest Icon
  • Black Facebook Icon
  • Black Instagram Icon

© 2019 by M Grace Bakeshop. Proudly created with Wix.com