Creamy and refreshing chia pudding with figs, coconut yogurt, and toasted hazelnuts is a quick, healthy and fulfilling breakfast. The sweet and juicy figs coupled with creamy chia pudding in almond milk pair magically with the refreshing and light coconut yogurt. Toasted hazelnuts provide an additional dimension of flavor which pairs great with fresh figs. It is light in taste but very fulfilling. It will keep you satiated until lunch without a problem.
If you like chia pudding try out the raspberry pistachio combo; one of my favorites in the early summer when raspberries are just starting out.
About the ingredients
Chia seeds plump up significantly when mixed with some liquid, as they absorb water up to 10x their weight and create a gel-like structure around the seeds. This is why it is important not to eat them raw, i.e. without combining them with some form of liquid and let them do their thing for at least 1 hour. You should see significant change in structure almost immediately.
They are considered healthy food due to their components such as linoleic and alpha-linolenic (ALA) fatty acids.
- Chia Seeds, Harvard University, School of Public Health
How to …
Making chia pudding is quite straightforward. The whole process involves just mixing the ingredients and leaving the mixture to hydrate the chia seeds properly. After this you add the garnish and viola, breakfast is done.
The whole process is further sped up, if you mix the chia seeds the night before and place it in the fridge. This way, you are all set and just need to assemble your refreshing breakfast.
Chia pudding with figs, coconut yogurt and toasted hazlenuts
Equipment & Tools
- Large glass jar (850ml)
- Whisk and a small spatula
INGREDIENTS
Chia pudding
- 400 g almond or oat milk
- 45 g maple syrup (organic)
- 1 tsp vanilla extract (pure)
- 1 tsp vanilla paste
- 90 g chia seeds
Flavors and toppings
- 12 figs (fresh, stemmed)
- 320 g coconut yogurt
- 4 tsp agave syrup
- 4 tbsp fig jam (recipe)
- 4 tbsp hazelnuts (toasted)
INSTRUCTIONS
- Gather all the ingredients.
Make the chia pudding
- Add all the liquid ingredients for the chia pudding to a large glass jar and mix well.To that mixture, add the chia seeds. Using the whisk mix to incorporate until there are no lumps. Scrape the sides of the jar and leave it on the counter for 10 minutes.Using the whisk, mix again breaking up any lumps. Cover and let it sit in the fridge for at least 1 hour or overnight.
Adding flavors
- Take the chia pudding from the fridge and mix well. If it seems a bit lumpy add some more almond milk and mix until well incorporated. It should have a medium creamy consistency.
- Cut the bottom parts of the figs so that you get 2 slices of about ½cm thick. Place them along the inside of the glass. The remaining parts of the figs cut into bit size pieces and add in the bottom of each serving.
- Add the agave syrup to the coconut yogurt and mix to incorporate. Check the taste and adjust to your liking.
- Add ¼ of the chia pudding on top of the figs. Add ¼ of the coconut yogurt. Add 1 tablespoon of the fig jam. Top with a sliced fig and some crushed toasted hazelnuts.Repeat with the other 3 serving cups.
NOTES
- Quick and easy fig jam recipe.
- If you need a very quick breakfast prepare the mixture before going to bed. This way the pudding is all ready in the morning and the chia seeds are properly hydrated.
- If you don’t have toasted hazelnuts, just place raw hazelnuts on the stove and toast them for 5-10 minutes on medium heat. Be careful not to burn them. The flavor of the hazelnuts is transformed when toasted and should not be skipped as it pairs with figs better.
