Persimmon & Pomegranate Chia Seed Pudding
Persimmon & Pomegranate Chia Seed Pudding
Rise and shine with a breakfast that's as delightful as it is nutritious! This chia seed pudding is the perfect morning indulgence. Prepare your breakfast in advance and store it in your U-Konserve containers for a hassle-free and delicious start to your day.
Ingredients:
For the Chia Seed Pudding:
- 1/4 cup chia seeds
- 1 cup almond milk (or any milk of your choice)
- 1 tablespoon pure maple syrup (adjust to taste)
- 1/2 teaspoon vanilla extract
For the Persimmon Jam:
- 2 ripe Fuyu persimmons, peeled and diced
- 2 tablespoons honey or maple syrup
- 1 tablespoon chia seeds
For additional toppings:
- 1/2 cup pomegranate seeds
- granola
- fresh persimmon
Instructions:
Chia Seed Pudding:
- In a bowl, mix chia seeds, almond milk, maple syrup, and vanilla extract.
- Stir well to ensure the chia seeds are evenly distributed.
- Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and create a pudding-like consistency.
- Stir the pudding before serving to eliminate any clumps.
Persimmon Jam:
- In a saucepan, combine diced persimmons and honey or maple syrup over medium heat.
- Stir occasionally and let it simmer for 8-10 minutes or until the persimmons become soft and start to break down.
- Mash the persimmons with a fork or potato masher to achieve a jam-like consistency.
- Remove from heat and stir in chia seeds.
- Allow the jam to cool and thicken for about 15 minutes.
Assembling:
- Spoon a layer of chia seed pudding into containers.
- Add a dollop of persimmon jam on top of the pudding.
- Sprinkle a generous amount of pomegranate seeds over the jam, option to add fresh persimmon and granola.
- Store for the morning and enjoy!
This Chia Seed Pudding with Persimmon Jam and Pomegranate Topping is a delightful and nutritious treat, perfect for breakfast, snack, or dessert. Enjoy the layers of flavor that make each spoonful an experience!