Chia Seed Pudding

Name: Chia Seed Pudding peanut butter & jam, carrot cake, chocolate & hazelnuts (Breakfast for 2)
Total time: 10 min
Yield: 2
Cuisine: 0
Ingredients: 500 milliliters Organic semi-skimmed milk; 100 g Chia seeds; 50 g Chocolate chips; 40 g Chopped pecans; ½ piece Carrot; 1 sachet(s) Speculaas spices; 2 tube Peanut butter; 125 g Blueberries; 30 g Blueberry jam; 150 g Organic Greek yogurt; 80 g Hazelnuts; 3 tablespoon Honey [or plant-based alternative]; ½ teaspoon Salt

peanut butter & jam, carrot cake, chocolate & hazelnuts (Breakfast for 2)

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In 1 klap 3 dagen ontbijt voor 2 personen met dit heerlijke chiapuddingrecept. Saai? Alles behalve! Met 3 verschillende toppings begin je elke dag met een fris en fruitig ontbijtje dat lang vult.

Let op: dit recept bereid je de dag van tevoren.

Tags:

Recipe

Allergens:

Melk (inclusief lactose)

•Soja

•Pecannoten

•Pinda's

•Hazelnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

500 milliliters

Organic semi-skimmed milk

100 g

Chia seeds

50 g

Chocolate chips

40 g

Chopped pecans

½ piece

Carrot

1 sachet(s)

Speculaas spices

2 tube

Peanut butter

125 g

Blueberries

30 g

Blueberry jam

150 g

Organic Greek yogurt

80 g

Hazelnuts

Not included in your delivery

3 tablespoon

Honey [or plant-based alternative]

½ teaspoon

Salt

Nutrition Values

Energy (kJ)5556 kJ

Calories1328 kcal

Fat82.8 g

Saturated Fat19.1 g

Carbohydrate96 g

Sugar54.8 g

Dietary Fiber28.2 g

Protein34.2 g

Cholesterol15 mg

Salt1.9 g

Potassium410 mg

Calcium308.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Plastic Wrap

•Grater

•Small Bowl

Cooking Steps

In a bowl, mix the chia seeds with the milk, yogurt, honey and a pinch of salt.
Cover the bowl with plastic wrap and put it in the fridge for at least 4 hours, or overnight.

Set out two small glasses to serve the pudding in. Add the blueberry jam to the bottom of the glasses, splitting it evenly.
From one portion of chia seed pudding, scoop half of it on top of the jam, then add a layer of peanut butter, followed by the rest of this portion.
Top with the blueberries and serve.

Finely grate the carrot. Reserve half of the nuts for the next recipe.
In a small bowl, mix another portion of the chia seed pudding with the Speculaas spices, three-quarters of the carrot and half of the nuts. Set aside some nuts to use as garnish.
Serve the carrot-chia seed pudding in two bowls or glasses.
Top it off with the rest of the carrots and garnish with some nuts. If you'd like, drizzle some extra honey on top.

Roughly chop the reserved half of the nuts and one-third of the chocolate chips.
In a small bowl, melt the rest of the chocolate chips and stir in the last portion of the chia seed pudding (see Tip).
Mix in two-thirds of the chopped chocolate and nuts.
Serve the pudding in two bowls or glasses and top with the rest of the chopped chocolate and nuts.

Tip: add the melted chocolate just before serving so that no chocolate lumps will form.