I'd never been totally sold on chia seed pudding until I started making it like this. Now I really love it and this breakfast is in regular rotation. Walnuts have such a great flavour - a malty creaminess that is perfect for breakfast. This is a great change from using dairy, almond or coconut milk.
I make a super thick walnut "cream" by blending soaked walnuts with a handful of dates and some water. Kind of like making regular nut milk but far more concentrated and no straining. Those walnut bits give this a cereal kinda feel. I add the chia and leave it to set for 15-20 minutes. That's it.
This breakfast pudding is delicious topped with fruit, coconut, cacao nibs or whatever takes your fancy. This recipe will make enough for 2-3 breakfasts depending on your appetite. I pop the extra into small glass jars so it's all ready to go the next day. Be a great take-to-work breakfast.
Walnut & Chia breakfast pudding
1 cup walnuts - soaked overnight or for a minimum of 6 hours
1 1/2 cups water
1/4 cup dates or 2 Tbsp maple syrup
1/4 cup chia seeds
*Vanilla, nutmeg or cinnamon - optional additions
Make sure your walnuts are well rinsed after soaking.
Place walnuts and dates (or maple syrup) into a blender with the water and blend until you have a thick milk. Add in any extra flavorings if desired.
Add chia seeds and combine well.
Pour into a bowl and place in fridge to set. This will take a minimum of 15 minutes.