Chia Pudding with Warm Almond Milk & Cinnamon and Spiced Nutty Quinoa Porridge

• 3 tbsp chia seeds⇄
• 200 ml unsweetened almond milk⇄
• 0.5 tsp cinnamon⇄

1. 1.In a small jar or bowl, combine the chia seeds with almond milk and cinnamon.
2. 2.Stir thoroughly to prevent clumping, then cover and refrigerate overnight or for at least 2 hours to allow the seeds to gel and thicken into a pudding consistency.

💡 Stir the mixture after 10 minutes of initial mixing to ensure even distribution of chia seeds and avoid lumps.

• 0.25 cup quinoa⇄
• 0.5 cup unsweetened almond milk⇄
• 0.25 tsp cinnamon⇄
• 0.13 tsp ground nutmeg⇄
• 1 tbsp chopped walnuts⇄

1. 1.Rinse quinoa under cold water to remove bitterness.
2. 2.In a small saucepan, combine quinoa with almond milk, cinnamon, and nutmeg.
3. 3.Bring to a gentle simmer over medium-low heat at approximately 80°C, stirring occasionally, for 12–15 minutes until the quinoa is tender and has absorbed most of the liquid, forming a creamy porridge texture.

💡 Keep the heat low to avoid scorching the almond milk; stir frequently for a smoother consistency.

• 1 serving prepared chia pudding⇄

1. 1.Transfer the refrigerated chia pudding to a small saucepan.
2. 2.Warm gently over low heat at around 60°C for 3–4 minutes, stirring constantly to ensure even heating.
3. 3.The pudding should feel warm to the touch but not hot, maintaining a smooth, creamy texture without breaking down.

💡 Use a wooden spoon to stir gently and prevent sticking to the pan; avoid overheating to preserve the gel structure.

• 0.25 cup raspberries⇄
• 1 tsp water⇄

1. 1.In a separate small pan, add raspberries with a splash of water.
2. 2.Warm over low heat at about 60°C for 1–2 minutes, stirring gently until the berries soften slightly and release a bit of juice, but still hold their shape for topping.

💡 Don’t overcook the raspberries; they should be just warmed through to enhance their natural sweetness.

• 1 tbsp chopped walnuts⇄

1. 1.Once the quinoa porridge has thickened, stir in chopped walnuts for added crunch and healthy fats.
2. 2.Cook for an additional 1 minute over low heat at 60°C to warm the nuts through, ensuring they integrate into the porridge without losing texture.

💡 Toast the walnuts lightly in a dry pan beforehand for an extra depth of flavor if time allows.

• 1 tbsp almond butter⇄
• 1 tsp raw honey⇄

1. 1.Pour the warm chia pudding into a serving bowl.
2. 2.Add a dollop of almond butter on top for richness, spoon over the warmed raspberries, and drizzle with raw honey if desired for a touch of natural sweetness.

💡 Swirl the almond butter slightly into the pudding for a marbled effect and better flavor distribution.