Coconut, Chai and Turmeric Chia Pudding

turmeric-chia-feature

I have finally got around to putting up my recipe that was featured on the I Quit Sugar site a few weeks back.

Over the many years that I have been experimenting with the best way for me to achieve optimal health, I have found that one of the easiest things I can do is ensure that my breakfast is packed with nutrients. It sets me up for the day and means that even if I make less-than-optimal choices later on, I know I’ve already got in a stack of nutritious goodness.

This sweet treat packs a punch of anti-inflammatory turmeric. For best creamy results, use Pureharvest Organic Oat Milk.

 

Ingredients

  • 5 tablespoons chia seeds.
  • 1 tablespoon shredded coconut.
  • 1 1/2 cup Pureharvest Organic Oat Milk.
  • 1/4 teaspoon pure vanilla essence or powder.
  • 1 teaspoon ground turmeric.
  • 1/8 teaspoon ground cloves.
  • 1/8 teaspoon ground cardamom.
  • 1/2 teaspoon ground cinnamon.

Optional

  • 1 tablespoon Pureharvest Organic Rice Malt Syrup.

Directions

Mix the dry ingredients in a bowl, making sure no clumps of spices remain.
Add oat milk, vanilla essence and rice malt syrup, stirring until combined.
Cover and leave in fridge overnight to set.
Serve as is or top with chopped nuts and more shredded coconut.

Enjoy!

Laura xo

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