Walnut & chia breakfast pudding

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. 

Enjoy x