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!
Ashley wrote on July 28, 2015
this sounds delicious. I’ve never tried cashew milk before. Can you describe the taste? I usually use almond milk
Susan wrote on July 28, 2015
Hi, Ashley, Actually it tastes like cashews! It is light and refreshing and doesn’t have the bitterness that almond milk can sometimes have. It has a natural sweetness. Cheers!
Jon wrote on July 27, 2015
This is perfect! I’m always looking for something to improve my morning routine. Thanks!
Dawn wrote on July 26, 2015
On day number two of having this for breakfast and ABSOLUTELY love it!! Could this be frozen since it looks like I will not be finishing it all in 3 days?
Susan wrote on July 27, 2015
You should be able to freeze it. Cheers!
Dawn Thomas wrote on July 24, 2015
Made it, loved it! I am happy to report (but not surprised) that not only is this super easy to make, it’s also really delicious as well. I like that it’s not too sweet. Actually, I was thinking that I may even want to add a date or two to the cashew milk next time, but then again, I do really like that it wasn’t too sweet…so I will see.
Thanks again for another (and pretty) post/recipe Susan!
Susan wrote on July 27, 2015
So glad you liked it, Dawn! Yes, it isn’t super sweet. I am trying to retrain my taste buds. But if you get really good fruit, and your banana is ripe, it has a very nice balance! 🙂
Sofia wrote on July 24, 2015
I love chiapudding, the photo is so beautiful, makes me want to go and make a bowl for myself right away!
Susan wrote on July 27, 2015
Chia is such a wonderful addition to any diet! I love the puddings too!
Dawn Thomas wrote on July 23, 2015
Snap-a-do! This looks and sounds delicious. I am printing out the recipe now so I can try it. Thanks for sharing your beautiful photos with us!
Susan wrote on July 27, 2015
Dawn…yay!
Laura wrote on July 23, 2015
I’m going to make this today (for tomorrow)mmmmm looks so delish!
Susan wrote on July 27, 2015
How did you like it, Laura? Cheers!
Susan C wrote on July 23, 2015
Any idea for substitution for banana? I’m deathly allergic to banana. Recipe sounds delicious!
Thanks!
Susan wrote on July 23, 2015
Hi, Susan, You can just leave it out. You might find the need for a little sweetener. 🙂
Susan C wrote on July 23, 2015
Fantastic – thanks. Love your recipes!
Susan wrote on July 27, 2015
Thank you, Susan!