Layered Chia Pudding & Buckwheat Granola

Layered Chia Pudding & Buckwheat Granola

Layered Chia Pudding & Buckwheat Granola

Preparation time: 30 minutes (+ setting time)
Cooking time: 1 hour
Servings: 2 large or 4 small puddings
Festive and full of great textures, this chia pudding will quickly become your new favorite way to start the day! If you're having breakfast on the go, layer the chia pudding bases in a glass jar and pack the granola separately. You can assemble and enjoy at any time, anywhere!

Ingredients

Green layer

  • 1 cup unsweetened almond milk
  • 2 tbsp almond butter
  • 1 tbsp maple syrup
  • 1 1/2 tsp matcha powder
  • 3 tbsp PRANA organic whole black ProactivChia seeds

 

White layer

  • 1 cup unsweetened almond milk
  • 1/4 cup PRANA organic whole black ProactivChia seeds
  • 1-2 tbsp maple syrup (to taste)
  • 1/2 tsp vanilla extract

 

Red layer

  • 2 cups frozen raspberries
  • 1 small frozen banana, chopped
  • 3/4 cup pomegranate juice

 

Buckwheat granola

  • 1 cup hulled buckwheat, soaked for at least 1 hour & patted dry
  • 1/2 cup old fashioned oats
  • 1/4 cup sesame seeds
  • 1/4 cup shredded coconut
  • 1 tbsp coconut sugar
  • 1/4 tsp sea salt
  • 3 tbsp maple syrup
  • 1 tbsp coconut oil, melted
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Preparation

Green layer

  1. Add almond milk, almond butter, maple syrup and matcha powder to a small saucepan.
  2. Heat over medium heat and whisk until matcha has dissolved and the mixture is homogeneous.
  3. Let cool completely.
  4. Add chia seeds, whisk and transfer to a mason jar. Shake vigorously and refrigerate overnight.

White layer

  1. Add almond milk, chia seeds, maple syrup and vanilla extract to a mason jar. Cover and shake vigorously.
  2. Let sit for 5 minutes and shake once more.
  3. Refrigerate overnight.

Red layer

  1. The day you want to enjoy your chia pudding, add raspberries, banana and pomegranate juice to a high speed blender.
  2. Blend until it has the consistency of a creamy sorbet.

Buckwheat granola

  1. Preheat oven to 300ºF and line a baking sheet with parchment paper. Set aside.
  2. Add buckwheat, oats, sesame seeds, coconut, coconut sugar and salt to a large bowl. Mix.
  3. Add maple syrup and coconut oil. Mix until the mixture is evenly coated.
  4. Transfer to your baking sheet, spread into an even layer and bake for 50 minutes or until golden, stirring the granola halfway through.
  5. Store in an airtight container.

Assemble

  1. To a large glass, add half of the matcha chia pudding. Top with half of the white chia pudding and finally half of the sorbet.
  2. Garnish with buckwheat granola and your favorite toppings. We used fresh pomegranate seeds, fresh cranberries, a fig and mint leaves.
  3. Repeat with your second glass. 

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