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

In 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.

Rinse 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.

Transfer 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.

In 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.

Once 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.

Pour 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.