Triple Layer Chia Pudding

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Chocolate, Berries and Superfood – mornings just got better and brighter. All of these packed in a jar and I am in seventh heaven. This trip layer breakfast pudding is a reminiscence of my childhood. Of course I didn’t eat chia seeds or even oast as a child, but all the flavours are inspired by when I enjoyed as a child. Mornings has gotten better with this pudding since I can kickstart my day on a healthy note. And definitely brighter since breakfast has become a no-brainer! Concoctions and combinations of whatever is available in the kitchen and you have something absolutely gorgeous to start your day with .

The flavours are inspired by the different milkshakes mum used to make for me and my cousins. I thoroughly enjoyed milkshakes. Thick shakes, loaded with goodness from ice creams – oh so yum! My favourite was mum’s berry shake (which I can assure is the best berry shake in the world) and my brothers loved decadent chocolate shake. Every shake mum served was loaded with drama – some were a treasure trove of all the good things while others had fresh fruits and nuts in it. Life was simple and full of awesomeness.

And now is the time when such fancy things adorn my pantry. Keeping abreast with new food trends and fancy thingsavailable in the supermarket , I try to incorporate some of the good things into my diet. Something which is easy, nutritious and tasty. I enjoy some and I outrightly reject a few after a few attempts. Chia seed puddings are my favourite. This triple layer pudding has a surprise in every bite. The berry layer adds a freshness to the dish, the vanilla-oats layer provides a good break before we dig further into the creamy chocolaty layer full of chia seeds.

Its time to eat right and eat tasty!

RECIPE

INGREDIENTS: (For 2 people)

  • 400 ml coconut milk
  • 5  tbsp rolled oats
  • 1 tbsp cacao powder
  • 2 – 2.5 tbsp chia seeds
  • 1 tsp  pure vanilla extract
  • 1 cup mixed berries
  • 2 – 3tbsp water
  • 1/4 tsp lemon zest
  • 2 1/2 tbsp agave nectar (you can substitute it with honey)
  • 2 tbsp kiwi, chopped
  • 2 tbsp pomegranate arils

METHOD:

  • In a bowl take half of the coconut milk, cacao powder, 1 tbsp agave nectar, chia seeds and whisk until it is lump free and it is evenly mixed. Once done keep aside in the fridge for 15 – 20 minutes.
  • In another bowl, take the reamining coconut milk, vanilla extract, rolled oats and 1/2 tbsp agave nectar and whisk it well and keep aside.
  • Meanwhile take a saucepan on medium heat and put the berries along with remaining agave nectar and water and cook it until it becomes mushy. This takes around 8 – 10 minutes.
  • Allow it to cool to room temparature and mix in the lemon zest and keep aside.
  • In a jar first put the chocolate – chia layer. Then top it with vanilla-oats layer. Finally put a generous layer of berry compote.
  • Cover the lid of the jar and allow it to set in the refriegrator overnight.
  • Take it out of the fridge around 5 – 10 minutes before consuming it. Garnish it with fresh fruits of your choice and enjoy!

 

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