Overnight Apple Pie Chia & Oat Pudding
I actually HATE granny smith apples. They're so tart that I just can't get on board with them.
My own palate and opinions aside however, I know that granny smith apples are the best for cooking or baking with.
This easy peasy overnight apple pie chia & oat pudding was super tasty and is perfect for those busy mornings. Having plain oatmeal is not satiating enough for me and will result in a hungry Darian in just short of 2 hours after eating. That's where the chia seeds come in, as they are an excellent source of insoluble and soluble fiber which keeps you fuller longer. Chia seeds are also a source of protein as well as omega 3s so they're a great addition to your mornings!
I've added Organika Grass Fed Bovine Gelatin to this recipe to pump up the protein content and also to make your breakfast more nourishing for your body.
Some of the health benefits of gelatin are:
· Improves skin health
· Helps repair digestive system
· Boosts immunity
· Great for joint and ligament health
· Improves sleep quality
· Helps repair muscle tissue
I'm playing around with adding gelatin to my supplement world and am loving the thick texture it gives to my hot beverages and now this chia pudding! Let me know what you think and if you have any ideas of what I should make next with gelatin!
Enjoy your day knowing that you've given your body the fuel it needs to kick ass!
For the apple pie garnish:
1 granny smith apple, skin on, diced small
1 tbsp coconut oil
1/4 C walnut pieces or pumpkin seeds
1/4 tsp cinnamon
1/8 tsp ginger
1 tbsp maple syrup
For the chia & oat pudding:
1/4 C chia seeds
3/4 C rolled oats
2 1/2 C nut milk of choice
1 1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp cardamom
1 tbsp Organika Grass Fed Bovine Gelatin
** If you don't have powdered gelatin or to make this recipe vegan use 1 tbsp extra chia seeds instead. I would then suggest reducing the hemp milk to 1 3/4 C for thicker pudding, or 2 C for thinner pudding.
** If you're on a tight time crunch, just toss the apples in the spices and mix them into the chia/oat pudding. I prefer to cook them however as it adds more depth of flavour and makes it more pie-like!
Heat up coconut oil in a small pan over medium-high heat. Add all the ingredients besides the maple syrup in the pan and sauté for a few minutes or until the apple starts to become soft. Then add the maple syrup and let caramelize while stirring the apples occasionally to avoid burning. This should take no longer than 2 minutes. When the apples are done, store in small container in fridge.
While the apples are cooking, grab a small bowl and mix together all ingredients for the pudding and be sure to combine well. Portion into 4 small containers and store in fridge overnight.
Garnish with apples before serving