Quick and Easy Raw, Vegan Breakfast Pudding
I don’t know about you, but breakfast can stump me. Especially during the week. We get into such a rut of making the same thing every day. It get’s boring! Not to mention, you want a little nutritional diversity. I want something quick yet delicious and interesting. What is quicker than taking something out of the refrigerator that was made the night before?
These little raw, vegan, gluten free breakfast puddings are quick and easy. Throw them together the night before and they will be ready when you get up. They last for 3 days in the fridge which is another plus. Made from oats, chia seeds, cashew milk (recipe included), bananas for sweetening and fruit, they are a perfect way to start the day.
Oats are a great source of fiber. They also contain protein, thiamin, magnesium, phosphorus, zinc, manganese, selenium, and iron. They are filling and help prevent heart disease!* Chia seeds are high in omega 3’s. Something that many of us are lacking. They also have fiber, protein, antioxidants and a wonderful filling quality, like the oats. And cashews are one of the healthiest nuts. They protect your heart, your bones, and studies have shown that a moderate amount of nuts can actually help you lower your risk of weight gain. If you don’t like cashews, you can always substitute your favorite nut-milk.
If you are wondering where we got the beautiful jars, you can find them here: Weck Jars
*Can Oatmeal Reverse Heart Disease
Find the Cashew Milk Recipe Here: Cashew Milk
Don’t forget you have to start this the day before. But tomorrow morning, you will be happy you did!
Raw, Vegan Breakfast Pudding
MAKES 6-8 SERVINGS
- 4 cups cashew milk (see recipe here: Cashew Milk)
- 1 banana (ripe works best)
- 1/2 cup raw flaked oats
- 1/2 cup chia seeds
- 3 cups fresh fruit (I used strawberries, blueberries and raspberries)
- 1 teaspoon vanilla (optional
- pinch himalayan salt (optional)
- Blend banana into cashew milk.
- Stir in the remaining ingredients.
3. Ladle into jars, cover and place in refrigerator overnight. Alternatively, you can just put in a glass bowl, cover and refrigerate overnight. It will be ready to go in the morning!
Kitty wrote on July 23, 2015
Do you think frozen fruit would work? Thanks!
Susan wrote on July 23, 2015
Hi, Kitty, Yes, you could use frozen fruit but I would probably thaw it first. It might not complete the thawing process overnight in the fridge when it is insulated by the other ingredients. I may try it, though. I will report back. Or you can! Cheers!
Kitty wrote on July 23, 2015
Thanks, that’s what I was thinking, too. I will try it that way for my husband’s breakfast(s) soon. He gets up VERY early for work and doesn’t ever feel like making anything. I’m always looking for suitable make-ahead options and can’t wait to try this! I’ll let you know how it goes. Thanks again!
Susan wrote on July 27, 2015
Hi, Kitty, I am making a batch today for that very reason! Cheers!
Bonny allen wrote on July 23, 2015
Sounds great except for the Oats. I dont want to eat GMO foods. anything to use in place of the oats??
Susan wrote on July 23, 2015
Hi, Bonny, If you get certified organic oats, they will not be GMO. Also, I think GMO oats are rare if at all. Read: http://modernfarmer.com/2014/01/heres-gmo-oats/
June wrote on July 23, 2015
I realize I can halve the recipe, but does anyone have a guess how long this can be kept in the fridge and still be good? It would take me several mornings to get this eaten.
Susan wrote on July 23, 2015
Hi, June, It lasts 3 days in the fridge (see the above post). Cheers!
Nagareboshi wrote on July 23, 2015
I am in desperate need of spicing up my breakfast routine… This looks so delicious and easy to make! 🙂
Susan wrote on July 23, 2015
No kidding, right? I might make it a mission to work on breakfast recipes! 🙂
Sheila wrote on July 22, 2015
Is it possible to give us the nutritional breakdown, fat, carbs, protein, etc.
for your wonderful recipes?
Thank you,
Sheila
Susan wrote on July 22, 2015
Hi, Shelia,
There are recipe calculators that you can find online if you want to get a general idea. I realize some people use them on their blogs but they are not accurate. You can put a recipe into 4 different calculators and get 4 very different results. Cheers!
Jill wrote on July 22, 2015
This sounds delicious. I have been making something similar with almond milk. I love the idea of blending the bananas into the nut milk.
Cindy wrote on July 22, 2015
How many days will this stay fresh in fridge?
Anna wrote on July 23, 2015
It says above in the post that they last 3 days in the fridge.
Shiree wrote on July 22, 2015
Do you know if steel-cut oats would work for this? That’s what I have on hand. Thank you!
Susan wrote on July 22, 2015
Hi, Shiree! They sure will work. Enjoy! 🙂
Heather@ASpoonfulofHealth wrote on July 22, 2015
I love this recipe; it makes me miss oats so much! I can’t have grains but love a raw breakfast, especially with heart-healthy and filling seeds like chia and flax. Gorgeous recipe; I adore the richness cashew milk brings:)
Susan wrote on July 22, 2015
Thank you, Heather! You could easily leave the oats out. 🙂 Cheers!