Seasonal Recipes to Honour Mother Nature
Inspired by local organic strawberries, this recipe creation became a fusion of “chia pudding meets overnight oats dessert style.”
This recipe is super easy and decadent and a yummy treat for a summer breakfast, lunch or brunch! I loved blending the milk with banana and cashews to make it extra thick and creamy.
Makes 2 portions
1.5 cups dairy free milk (coconut, almond, etc)
2 tbsp local honey or maple syrup
1/2 tsp cinnamon
Pinch of salt
Splash of vanilla
1 ripe banana
2 tbsp whole cashews
1/4 cup chia seeds
1/2 cup of your favourite granola or 1/3 cup of rolled oats and 2 tbsp of pecan pieces
1 cup strawberries, diced
Blend together milk, cinnamon, honey, salt, vanilla, banana and cashews until smooth.
Mix in a bowl with chia, granola and strawberries and mix well.
Place in one glass storage container or divide the 2 portions into medium sized mason jars.
Place in the fridge for 1 hour or overnight!
Optionally, top with shredded coconut, bee pollen, dried fruit, or cacao nibs.