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Hazelnut Granola and Chia Pudding Bowls

Hazelnut Granola and Chia Pudding Bowls


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This honey-sweetened granola and rooibos-tea chia pudding are both worth making and enjoying on their own, but together with yogurt and a swirl of jam they become a breakfast you’ll want to eat on repeat.

Ingredients

Granola and Chia Pudding

  • 3 cups old-fashioned oats
  • ½ cup coarsely chopped skin-on hazelnuts or pecans
  • ½ cup unsweetened coconut flakes
  • ¼ cup raw pumpkin seeds (pepitas)
  • ¼ cup raw sunflower seeds
  • 3 cups brewed rooibos tea, cooled

Assembly

  • 4 cups plain Greek yogurt
  • Chia seeds (for serving; optional)

Recipe Preparation

Granola and Chia Pudding

  • Preheat oven to 300°. Toss oats, hazelnuts, almonds, coconut flakes, pumpkin seeds, sunflower seeds, cinnamon, and kosher salt in a large bowl.

  • Heat honey, oil, and vanilla in a small saucepan over medium-low, whisking until melted and combined, about 2 minutes. Pour over oat mixture and mix thoroughly to coat. Spread out on a rimmed parchment-lined baking sheet and sprinkle with sea salt.

  • Bake granola 10 minutes. Remove from oven and stir. Return to oven and bake until golden brown and crisp, 8–10 minutes. Remove from oven and stir again. Let cool on baking sheet.

  • Combine tea and chia seeds in a 1-qt. jar or airtight container. Cover and shake to combine. Let sit 5 minutes, then shake again. Let sit at least another 15 minutes before serving. (You’ll have enough granola and chia pudding for about 16 servings. Keep on hand for making more bowls or other uses (try a scoop of chia pudding in a smoothie!).

  • Do Ahead: Granola and chia pudding can be made 10 days ahead. Store granola airtight at room temperature and chill chia pudding.

Assembly

  • Mix together yogurt, honey, and vanilla in a small bowl, then divide among 4 shallow bowls. Top each with ¼ cup granola, ¼ cup chia pudding, and 1 Tbsp. jam. Sprinkle with more chia seeds if desired.

Recipe by Kiki Louya and Rohani FoulkesReviews SectionAbsolutely loved this!!!!AnonymousNew York06/01/20any ideas what to use instead of rooibos-tea? orange-juice? thanks for inspirations!natterbrandHamburg02/08/19

Chia seed are technically an ancient grain from the desert plant Salvia hispanica, a member of the mint family. Nope, they don’t actually taste minty!

The word chia is derived from a Spanish word chian which means “oily“, most likely in reference to its healthy fat content (read health benefits for more info).

Chia seeds originated in Central America, where they were a staple among the Aztecs. Chia seeds were even offered to Aztec gods in religious ceremonies!

These magical little seeds absorb up to ten to twelve times their weight in liquid when soaked, and they develop a gel-like texture in the process. They make for an easy on-the-go breakfast, a satisfying snack, or a sweet, healthy treat!


Seasonal greens get even better when they’re decked out with cream, cheese, butter, and crispy torn bread. This recipe calls for spinach and arugula, but you can use any greens you like.

Boneless chicken thighs marinate in a spicy-sweet mixture of ginger beer, rice vinegar, garlic, and fresh ginger before grilling. Tangy grilled radishes and greens turn this dish into a meal.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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Choc Hazelnut Granola

I am obsessed with this granola right now! I love topping it on açaí and smoothie bowls, having it with some chia pudding and coconut yoghurt or just snacking on it on it's own! Why not even pair it with some tropical fruit??

Cacao is super high in magnesium, iron, antioxidants and more and is one of my favourite superfoods. Especially paired with blanched hazelnuts.. SO yum!!

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1 3/4 cup rolled oats 1/2 cup walnuts, almond & blanched hazelnuts 2 tbsp pumpkin & sunflower seeds 1 tbsp flaxseed meal 1-2 tbsp cacao nibs 2 tbsp cacao powder 2 tbsp agave or other liquid sweetener of choice

1 tbsp smooth almond butter Handful of dairy-free dark chocolate chunks (optional) Small pinch of cinnamon (optional) Good pinch of pink himalayan salt Method Preheat oven to 180°C. Mix everything together in a large mixing bowl until well incorporated. Pour granola on a baking tray lined with baking paper and spread it all out on the tray but keep firmly together. Roughly press down on the granola so it's flat. Bake for 13-14 mins. Let cool for around 10 mins before breaking up into chucks. Store in a container at room temperature.


How to make chia pudding?

Before we get to the recipe, let’s address this question – should we soak chia seeds in water or milk?

To answer this question, I ran a test – soaked chia seeds in water for 15 minutes as well as milk. Here are the results.

It is clear that chia seeds plump up so much better when soaked in water. But what if we give it some more time – i.e leave it in the refrigerator overnight, how will it impact the chia seeds soaked in milk? Let’s find out.

I added about 2 tablespoons of milk to the chia seeds with water and gave it a good mix and refrigerated both the bowls (one with milk and the other one – water + milk) overnight.

Conclusion – You’ll notice that the chia pudding in which the seeds were soaked in water first is slightly denser than the one with milk. It is a small difference but not worth the effort of soaking it first in water and then in milk.

Alright now that we are convinced that soaking in milk vs water doesn’t make a huge difference since we are soaking them overnight, let’s move on to the recipe.

Shopping list to make chia seed pudding

Here’s where to get the ingredients and tools used in this recipe.

Note: Some of the links below are affiliate links which means I get a commission at no cost to you when you use these links to make a purchase.

List of ingredients

Jars for chia pudding

Any glass bowl which can hold between 8oz – 16oz works. Ideally, choose the one over 10 oz to give enough room to load up on fruits and other toppings.

  • This mason jaris the one I have.
  • Other options include these Weck jars which are wide-mouthed and gorgeous but a little more expensive.

Chia pudding ratio: For every 2 tablespoons of chia seeds, use ½ cup of milk and 1-2 teaspoons of sweetener of your choice. The process looks like this –

  1. In a bowl, mix together chia seeds, milk, vanilla extract, and a sweetener.
  2. Let the mixture sit for about 5-10 minutes to allow the chia seeds to swell and absorb the liquid.
  3. Stir the mixture again and refrigerate for another 3-4 hours or overnight.
  4. Serve it with fresh fruits and/or a list of toppings mentioned below such as nut butter, seeds, granola, etc.

What does chia pudding taste like

On its own chia pudding is pretty tasteless .. the good thing is it absorbs the flavor of other mix-ins happily.

Popular chia seed toppings include:

  1. Cocoa powder makes an irresistible chocolate chia pudding!
  2. Add sweeteners such as maple syrup, honey, and agave nectar as a drizzle over your chia pudding.
  3. Fruits such as strawberries, mango, blueberries, banana, or raspberries add flavor as well as sweetness to each bite.
  4. Garnish your finished chia pudding with toppings like shredded coconut, shredded chocolate, or crunchy nuts.
  5. Nut butter gives a boost of protein as well as an additional flavor to your pudding. Give peanut, hazelnut, or almond butter a try!
  6. Granola or oatmeal add some carbs to the chia pudding as well as a possible crunch if using granola.

How to make it vegan

Notes / Tips

  1. If your chia seeds are old, they’ll not swell up. Don’t discard them use them in smoothies instead.
  2. This recipe can be easily scaled – you can make 3-4 servings at a time. I prefer to add fruits just before serving but if your mornings are busy you can save time by adding fruits when you make it.
  3. Liquids such as milk, almond milk or coconut milk, yogurt are usually used but you could also add your leftover smoothie.
  4. The shelf-life of your chia pudding depends on your milk. So make sure to use fresh milk when possible.
  5. Add seeds and nuts last so that they do not become soggy.
  6. It is important that you wait for the chia seeds to swell up and then stir again. If you don’t do that and refrigerate straight away, you’ll end up with some chia seeds floating on top and some sunk to the bottom much like this picture below.


Variations
Once you have made the base chia pudding recipe and allowed it to sit for 15 minutes, add the following mix-ins to create some exciting variations.

Want to learn more about chia pudding? Here are my answers to the most frequently asked questions.

Why is chia pudding considered healthy?

Chia pudding gets the reputation for being a healthy snack for many different reasons. For starters, 1 oz of chia seeds contains 11 grams of fiber, 4 grams of protein, and only 9 grams of fat (5 of those grams being Omega-3).

If that isn’t enough reason to grab a spoon and make a bowl of chia pudding, the chia seeds also contain high levels of antioxidants which fight the production of free radicals in the body. They also contain high percentages of calcium, phosphorus, magnesium, and protein which all contribute to bone health.

How are chia seeds different from basil seeds (sabja)?

Like the chia seed, basil seeds also pack in high levels of nutritional benefits. They also are bland and easy to use like chia seeds.

Basil seeds contain half the amount of Omega-3 as chia seeds but about 2 grams more fiber than chia seeds. Unlike chia seeds which can be consumed raw, it’s difficult to eat raw basil seeds and they are often soaked before being used in smoothies, milkshakes, summer drinks or faloodas.

Can chia pudding be Keto?

Absolutely! Chia seeds make an excellent keto option. They are high in fiber and low in sugar just be sure to check the mix-ins you use to make sure they also follow the ketogenic diet.

Is chia pudding good for weight loss?

Many people claim chia pudding is good for weight loss. While studies have been inconclusive about the effects of chia pudding on weight loss they do contribute to helping you feel satiated. This means when you eat them you will feel full longer making you less likely to snack on additional things between meals.

Is it safe to eat chia pudding every day?

These tiny seeds pack massive amounts of fiber resulting in increased digestion. While this might be good for some, too much might result in intestinal discomfort, bloating, or even excessive bowel movements. As long as you stick to the daily recommended amount you should be just fine.

How long does chia pudding take to set?

If soaked in water (as shown above) chia pudding will thicken for about 15 minutes but if you are using milk, leave it in the refrigerator for at least a couple of hours to set.

How long does chia pudding last?

Stores well in the refrigerator for about 5-7 days.

Can you freeze chia pudding?

Yes, you can freeze for up to a month. Let it thaw in the refrigerator overnight. If it is not fully thawed, leave it on the countertop for a few hours.

Are chia seeds the same as chia pets?

If the first thing you think of when you hear chia seeds is “ch-ch-ch-chia” you might have grown up in the ’80s or 90’s when the chia seed was used to create the fun, fast-growing chia pets. And yes, these terracotta planters used the same chia seeds to make and grow the different chia plants.

Other delicious breakfast ideas

Life is hectic enough, making breakfast shouldn’t be. Here are a few quick breakfast recipes to get your morning started on the right foot-


26 Chia Seed Recipes That Don’t Involve Just Pudding

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Chia Seeds: Benefits and Nutrition Facts

Chia seeds are often referred to as a superfood, which simply means they&aposre relatively denser in nutrients compared to other foods. The small seeds hold the holy trinity of nutrition𠅏iber, protein, and omega-3 fatty acids—which promote slow digestion and a subsequently steady stream of energy.

Chia seeds also contain key minerals like calcium and magnesium. They also contain all nine essential amino acids, which are the muscle-building protein building blocks our bodies need but don&apost produce naturally—we have to get them through our food.

Chia seeds have around 140 calories per serving, which is two tablespoons or 28 grams. Each serving is packed with 4 grams of protein and 11 grams of fiber.

Chia seeds don&apost need to be ground before eating to get the nutritional benefits�ting them whole will have the same effect, and how you like to eat them is just a matter of personal preference. They&aposre also naturally gluten-free and vegan.


This granola is an interesting and unique twist to everyone’s favourite dark chocolate and hazelnut pairing.

It is from our first series launch and was created purely for the love of chocolate and inspired by classic Swiss granola that no can ever have enough of. What’s interesting here are bits of delicious chewy dried Figs and crunchy Pumpkin seeds that complement the overall flavour in a brilliant and unique way. TNB Chocohazelnut Granola is 40% nuts-seeds-fruit by weight.

Plant based
✓40% Nuts-Seeds-Fruit
Rich in healthy fats and plant protein
Naturally rich in fiber
Made using coconut sugar
Zero Trans Fats
Gluten Free
Nut free

Taste and texture :

It is mildly sweet granola with a rich chocolate mouthfeel. Crunchy Pumpkin seeds and chewy bits of fried figs give it its uniqueness.

  1. Add as an ingredient to your protein shakes, pancakes, banana bread, etc. to add to the flavour and diversity.
  2. A toast with a dollop of peanut butter and topped with TNB Chocohazelnut Granola makes for an amazing breakfast.
  3. It is delicious on its own.
  4. You will love to top your breakfast smoothie bowls with this Granola.

Jar 500g, Refill x 2 (500g), Refill x 4 (500g)

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Chocolate Raspberry Hazelnut Chia Pudding

Let&rsquos talk about chocolate!! I believe chocolate can be a fantastic addition to any food! I am always looking for ways to incorporate chocolate into my cooking. This chocolate raspberry hazelnut chia pudding is perfect for all the chocolate lovers out there! This recipe combines exquisite chocolate flavours and fruit. This healthy alternative to dessert is quick and straightforward and contains lots of energy-boosting foods!

This chocolate raspberry hazelnut chia pudding tastes just fantastic. You can&rsquot go wrong with a chocolate and raspberry flavour combination. I think chocolate/raspberry rivals chocolate/peanut butter for my favourite flavour combination top spot. ❤

The base of the puddings uses a dairy-free alternative! Dairy-free milk is easily accessible, and there are lots of options I often use Almond Breeze. It&rsquos perfect in smoothies, pancakes, crepes, granola, cereal, or oats. Almond milk tastes excellent, and it is a fantastic alternative to dairy. Almond Breeze Original is lactose-free, soy-free, gluten-free, dairy-free, cholesterol-free, and a great source of calcium, and contains only 60 calories per glass! ❤

Almond Breeze products are typically in the refrigerated section of your grocery store. It is always ready to pour in a glass, over cereal, or into your favourite recipe!


Watch the video: Super Tasty Homemade Hazelnut and Dates Granola (July 2022).


Comments:

  1. Milosh

    It doesn't come close to me.

  2. Creon

    cool!!! I've been waiting for him for a long time ...

  3. Merril

    it is not so simply



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