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Categories:
pudding coconut milk almond milk ground cinnamon oats frozen raspberries freshly squeezed lemon juice syrup banana chia seeds ground cinnamon vanilla syrup
Viewed: 39 - Published at: 7 years agoIngredients
- For the Chia Seed Pudding
- 1 cup coconut milk
- 1 cup almond milk
- 1/2 teaspoon ground cinnamon
- For the Compote & Overnight Oats
- 2 cups frozen raspberries
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons syrup
- 1 over-ripe banana
- 1 tablespoon chia seeds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 2 teaspoons syrup, to taste (optional)
Method
- Mix everything together, adding the syrup until sweetened sufficiently. Leave to sit in the fridge for at least six hours or preferably overnight.
- For the Chia Seed Pudding Mix everything together, adding the syrup until sweetened sufficiently. Leave to sit in the fridge for at least six hours or preferably overnight.
- For the Compote Combine the raspberries and syrup in a pot and allow to cook for approximately 5 minutes on a medium heat.
- Once cooled, store in the fridge until ready to use.
- For the Overnight Oats In a bowl, mash up the banana before adding all the other ingredients.
- Stir well, before covering and placing in the fridge for at least six hours (but preferably overnight).
- The next day, layer the pudding in serving glasses by firstly adding the chia pudding, then the compote and lastly the overnight oats.
- Garnish with fresh cherries and mint leaves, before serving.
- Notes Leaving the jam to stand overnight (either in the fridge or at room temperature) will create the perfect consistency for this recipe.
- Notes Leaving the jam to stand overnight (either in the fridge or at room temperature) will create the perfect consistency for this recipe. The compote can be stored for over a week in the fridge when kept in an airtight container
