my chia obsession.

Lately I've been loving my chia seed pudding. SO yummy. And the whole family loves it, which is awesome. I top it with homemade granola and shredded coconut, and Hunter and my husband gobble it up like it's cake. Which couldn't make me happier, because I love to feed my little family foods that are both nutritious and delicious as well. Chia seeds are packed with healthy fats and protein, and I add a ton of seeds into my granola for extra protein. You will love this yummy recipe too. Just try it. 

Chia Pudding

1 cup of Cashew Milk or Canned Coconut Milk

1/3 Cup Chia seeds

1 tablespoon vanilla extract (alcohol free if you can get it)

1/2 teaspoon stevia leaf powder 

Whisk your milk, vanilla and stevia together, then add chia seeds and whisk until fully mixed. Put in the fridge for about 30 minutes and voila! A yummy treat. I like to put it into  the fridge at night for breakfast the next day (and it can stay in the fridge for up to 4 days!)

Granola

Gluten free oats

Raw pumpkin seeds

Raw sunflower seeds

slivered almonds

coconut oil

honey

So the reason I didn't list amounts here is because you can do this to taste, I really just throw ingredients in and throw them in the oven. It's so easy, and I like to change it up every time!

Mix oats, nuts & seeds together in a large bowl. Pour in honey, to taste, (probably around 1/4 to 1/2 cup. Add in about a cup of coconut oil, and stir all ingredients together until all the oats are coated in oil/honey. 

Line baking tray with parchment paper and lay mixture down evenly. 

Set oven to 225 degrees and let cook for approximately 4 hours. The reason it cooks at a low temperature is to make it crunchy without burning it. Make sure to take the mixture out of the oven and stir it up once or twice during baking. When it has browned and looks more crunchy, remove from oven. It will still be a bit soft from the heat, but will be very crunchy when cooled. 

Throw this on top of your chia pudding and you are good to go!!

xo
melo