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

Instructions

1. 1In a small jar or bowl, combine the chia seeds with almond milk and cinnamon. 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.
2. 2Rinse quinoa under cold water to remove bitterness. In a small saucepan, combine quinoa with almond milk, cinnamon, and nutmeg. 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.
3. 3Transfer the refrigerated chia pudding to a small saucepan. Warm gently over low heat at around 60°C for 3–4 minutes, stirring constantly to ensure even heating. The pudding should feel warm to the touch but not hot, maintaining a smooth, creamy texture without breaking down.
4. 4In a separate small pan, add raspberries with a splash of water. 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.
5. 5Once the quinoa porridge has thickened, stir in chopped walnuts for added crunch and healthy fats. 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.
6. 6Pour the warm chia pudding into a serving bowl. 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.

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