Creamy chia pudding gets gussied up for spring with a drizzle of lavender honey, fresh fruit, and bee pollen.
I'm super excited to share today's post. Not only does the recipe brim with creamy deliciousness, springy produce, crunchy coconut flakes, and floral lavender honey that will make you glow from the inside out, it's also a collaboration with my latest obsession – Grace Green Beauty – who are giving away a box of loveliness curated by yours truly. {See below for details.}
I'm just as OCD about what I put on my skin as I am about the food I put in my mouth. For this reason, I'm not usually one for fancy skincare products, which tend to scare me off with unpronounceable ingredients. But when Grace's founder, Tempal, sent me a box of goodies a few months ago, I got majorly hooked. Grace's lotions, cleansers, and serums are all handmade from food-grade ingredients, and they smell and feel like love. Their CLEAN oil cleanser makes every shower feel like a spa treatment. Their PEACEful Face lotion smoothes and nourishes. Their BodyFood keeps my dishpan hands baby-soft, comforting me with the scent of earth and spice before bed every night. And their Everything Chapped Stick tastes like chocolate ice cream and feels just as yummy on the lips.
The folks at Grace pay attention to every little detail: they make each product by hand, use exclusively organic ingredients, and they package with glass, wood, and paper that feel good in your hands. Despite their earthy aesthetic, their products are the pinnacle of luxury, enrobing your skin in unparalleled nourishment from your face to your feet.
Since reading Grace's ingredient list is a bit like reading a menu, I concocted this healthy breakfast treat inspired by some of their contents: coconut, almond, citrus, lavender and honey.
Chia pudding is about the easiest thing in the world to make. My version uses a combination of almond milk and coconut cream flavored with vanilla bean and a dash of honey. My favorite toppings of the moment include kumquats and strawberries for brightness and acidity, toasted coconut flakes for crunch, lavender-infused honey for sweetness and a floral kick, and bee pollen for color and a touch of bitter complexity.
These ingredients turn out vibrant bowls of nourishment full of good fats and fiber that will add a little sunshine to your morning, or pick you up for an afternoon snack. Make the pudding and infuse the honey the night before, and breakfast will come together in a snap. You can also layer the pudding in jars for a meal on the go. And feel free to change up the toppings based on what's in season. I couldn't resist the first local strawberries, but segments of pink grapefruit, blood orange, and slices of sweet dates or banana are equally delicious. For a spicy variation, add 1/4 teaspoon cardamom or cinnamon to the pudding.
***Best of all, the folks at Grace Green Beauty let me curate a box full of my favorite products to give away to one lucky reader: BodyFood Lotion, PEACEful Face Nourishment, CLEAN Oil Cleanser, ReAct Exfoliating Mask and Everything Chapped Stick, all bundled into a reusable gift box. To enter, leave a comment below by midnight PST March 6th, 2016 letting us know your favorite nourishing breakfast treat. U.S. Residents only (though Grace also ships to Canada!).
Also for U.S. residents, Grace is offering 10% off any and all products + free shipping using the code BOJONBOX. 1 code per user.***
Peruse Grace's full line of products here. Pssst, they've also got stuff for guys, stuff for babies, stuff for tattoos, and customizable gift boxes. {I, for one, have gifts covered for the foreseeable future.}
Many thanks to Grace Green Beauty for sponsoring this post AND for sponsoring the blog {and my face} this month! All fangirly opinions and gushing words are entirely my own.
More Healthy Breakfast Recipes that use chia seed:
- "PBJ" Tahini Chia Pudding Cups
- Super Seedy Vegan Baked Oatmeal with Peaches & Berries
- Hibiscus Berry Smoothie Bowls
- Golden Milk Overnight Oats
- Super Seeded Nearly-Instant Oatmeal
- Seedy Whole-Grain Gluten-Free Vegan Bread
- Browse more breakfast recipes on TBG
More Breakfast Recipes:
- Migas
- Breakfast Bars with Tart Cherries, Toasted Pecans and Chocolate Chunks
- Fluffy Gluten-Free Pancakes {dairy-free & vegan options}
- Gluten-Free Amaranth Tortillas + Vegetarian Breakfast Tacos
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this chia pudding bowl recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Chia Pudding Bowls with Citrus, Dates, and Lavender Honey
Print Recipe Pin RecipeIngredients
Pudding:
- 1 small can unsweetened coconut cream (such as Native Forest) (5.4 ounce / 160 ml)
- 2 tablespoons mild honey (40 g)
- 1/8 teaspoon fine sea salt
- 1/2 vanilla bean, split lengthwise and scraped
- 1/2 cup + 2 tablespoons chia seeds (I use black seeds) (105 g)
- 2 cups unsweetened almond milk (preferably fresh or homemade) (475 ml)
Lavender Honey:
- 1/4 cup mild honey (85 g)
- 2 teaspoons lavender buds (culinary-grade), plus a few extra for topping
Toppings:
- ~12 fresh strawberries, hulled and sliced
- ~12 kumquats, thinly sliced, seeds removed
- a large handful toasted coconut flakes
- bee pollen (optional)
Instructions
- In a large saucepan, gently warm the coconut cream with the 2 tablespoons honey, salt, and vanilla seeds and pod until the honey is melted, 1-2 minutes over medium heat. Remove from the heat and whisk in the chia seeds, then the almond milk. Let stand 5 minutes, then whisk again (this prevents the seeds from clumping) and pour into a quart-sized jar or other container. Chill until thickened, at least 3 hours and up to 3 days.
- Meanwhile, combine the 1/4 cup honey and lavender buds in a small saucepan and heat over a medium-low flame, stirring occasionally, until the honey is very warm. Turn off the heat, cover, and let steep to infuse the honey, 20 minutes to 1 hour. Rewarm the honey until liquid, then strain into a small jar, pressing on the lavender to extract all the flavor. Store at room temperature indefinitely.
- To make the bowls, divide the pudding between 3-4 bowls and top with the strawberries, kumquats, and coconut. Drizzle each bowl with a bit of honey (1-3 teaspoons per bowl depending on your sweet tooth) and sprinkle with lavender and bee pollen if you like. Serve right away.
Notes
Nutrition
Sarah Nikolovska says
What a great post! I have been looking for truly safe organic skin care products. I live in California and my skin is always so dry, but most products cause me to break out or I'm allergic to the perfumes. I switched to organic deodorant last year after having used products high in aluminum for years. Thank you for sharing such a great product and recipe. I have a basket full of cumquats just waiting to adorn something delectable.
Tessa | Salted Plains says
How exciting! I've made a concerted effort in the last year to switch over to all-natural facial/body products (yay for being able to read the ingredients list) and love finding out about new ones. My favorite go-to breakfast is oatmeal with a bit of coconut butter, maple syrup, and fruit.
Your chia bowl sounds delicious. Lavender honey AND kumquats?! Swooning over here. xo.
Miranda says
Holy toledo, batman! This looks incredible. I was on a major chia pudding breakfast kick for a few months, but got out of the habit of making it the night before work and my life hasn't been the same since. Most mornings, all I have time to grab on my way out the door is a few slices of Ezekiel bread to eat in the car on the way to work... but this post may have sparked the chia lover in me again!
All of the Grace Green Beauty stuff sounds amazing, I love everything on their website!
Julia G says
Looks delicious! This time of year I look so forward to my morning bowl of old fashioned oatmeal with loads of golden raisins, cinnamon, bananas and toasted walnuts. Sometimes I'll throw on sunflower seeds, coconut, goji berries, blood orange segments; whatever I have on hand. That and a cup of strong coffee makes getting out of bed a little easier.
Megan {Country Cleaver} says
For me, I love mixed veggies in the morning with a turkey sausage or two. And these products all are amazing looking! With the contstant hand washing with dishes and harsh cold, they are a frightful mess.
Karen says
This recipe looks super yummy! My favorite breakfast treat would have to be coconut yogurt topped with fresh berries and homemade granola. :)
+K
Mary Larson says
I alternated between avocado toast on gluten free bread; natural peanut butter topped with sliced apple or pear on toast; and protein smoothie with organic chocolate protein powder, spinach or kale, coconut milk, ground flax and whatever fruit I have on hand. Love, love, love Grace Green Beauty products!
Heather V says
I'm obsessed with chia seed pudding and granola right now too. And I love Grace!
helenlam says
Love oatmeal in the winter and smoothies all year round!
amanda reisenberg says
I love Grace products! When I have time I enjoy healthy smoothies
Kathryn Deffinger says
I do not really have a favorite, but I am kinda excited to try this recipe!
Erica says
I haven't tried chia yet, put this recipe will be my first! Looking forward to trying it. My go to breakfast right now is old fashioned rolled oats with toasted walnuts/almonds, ground flax and a little bee pollen. That with my green tea or matcha tea and I'm ready for the day.
Maria C says
Chia seed pudding s great. I haven't thought about making it as a breakfast option but this looks great.
Cait Sanders says
Lemon poppyseed pancakes topped with sliced bananas and Vermont maple syrup! It's taken a while to perfect the vegan, gluten free version but so worth the effort. I look forward to weekends when I have time to whip them up with loved ones.
Thanks for posting this recipe (and all the others). I love trying things from the blog and always know they're going to turn out great!
Robin says
I'm still hooked on my morning smoothies- this morning: coconut milk, chia, flax, almond butter, kale, and frozen banana, blueberries and peaches. What a beautiful website. I've been studying your photography and trying to learn as much as I can from your work. It's inspirational! Thank you!
Alisha says
I made this yesterday with hemp and coconut milk and it's soooo good! With a little bit of almond butter on top, I'm full and satiated until lunch. Thank you for sharing!
Alanna says
That sounds delicious - yay!!