Chia Pudding with Granola and Blueberries

Since the days of the ancient Egyptians, man has loved honey. It may have been at first due to that irresistible flavor. However, the reasons we now love this sweet nectar extend way beyond flavor and into its health benefits.

For this snack we use MANUKA HONEY. This particular honey is produced in Southern New Zealand by bees that pollinate the Manuka plant. It contains a compound called methylglyoxal (MG), which is known for its strong antimicrobial properties.

Ingredients: Chia Pudding (makes 1 ¼ cups)

• 1 cup vanilla almond milk
• 4 tablespoons chia seeds

Preparation: Chia Pudding

• In a bowl, add the chia seeds to the almond milk and let sit in refrigerator until ready to use.
• The seeds bloom in about 20 minutes, and can stay covered in the refrigerator for 3 days. The consistency will be similar to tapioca pudding.

Ingredients: Toasted Granola (makes 3 ½ cups)

• ¼ cup coconut oil or grass-fed butter
• ½ cup maple syrup
• ½ teaspoon cinnamon
• ½ cup almonds
• ½ cup gluten free oats
• ¼ cup pecans
• ¼ cup coconut flakes
• ½ cup pumpkin seeds
• ½ cup quinoa flakes
• 1 teaspoon coarse sea salt
• 2 tablespoons Manuka honey (reserved until it’s ready to serve)

Preparation: Toasted Granola

• Preheat your oven to 325 degrees.
• In a bowl, combine the coconut oil or grass-fed butter, maple syrup, cinnamon, and salt. Add the seeds, nuts, and grains and stir until well combined.
• Place parchment on a baking sheet tray. Spread mixture evenly onto the sheet tray.
• Place in oven and check every 10 minutes until golden brown.
• Once it is golden brown, remove the mixture and allow it to cool for 30 minutes.
• Break apart the granola into large bite size chunks and store in an airtight container.
• Keep stored as such until ready to use.

Ready to eat:

• Place 2 tablespoons blueberries on bottom of 8oz glass jar (canning jar).
• Next place ½ cup chia pudding on top of the blueberries.
• Sprinkle the top generously with the granola.
• Finish by drizzling a tablespoon of Manuka honey over the top of each.

Photographer: Carmen Troesser