The inspiration for this fig cranberry chia pudding? Figgy pudding! I’ve never actually had a figgy pudding or even seen one in real life now that I think about it. The closest I’ve ever come to a figgy pudding was singing “We Wish You a Merry Christmas.” But I do love sweet figs and chia pudding so it seemed like a fun kitchen experiment to mess around with. Think of it as a lightened up “figgy pudding!” I don’t know about you but I’m still feeling a bit on the fluffy side after Thanksgiving. After I got back to DC on Friday, I stocked my kitchen with chia seeds, quinoa and as many veggies as possible to balance out my week of eating Thanksgiving leftovers and pizza. And went to barre, I’m still sore from Saturday’s class.
Chia seeds make regular appearances in my smoothies and overnight oats but this was only my second foray into chia puddings. The first foray being peanut butter and jelly chia pudding, I figured that’d be the best way to start into this brave new world of breakfast.
Though this fig cranberry chia pudding is so naturally sweet that you could serve this as a dessert, too. And it’s gluten-free and vegan!! Prep these chia puddings on Sunday night for a week’s worth of healthy, nutritious breakfasts. Get figgy with it.
- 1 can, coconut milk
- ½ cup, chia seeds
- 1½ cups, cranberries
- ½ cup, coconut sugar
- ¼ cup water
- Zest of 1 orange
- Figs, for topping
- Pour the coconut milk into a large bowl. In 2-3 batches, add in the chia seeds, whisking to thoroughly combine. Cover and let sit in the fridge for at least 3 hours.
- In a saucepan over medium-low heat, add the cranberries, coconut sugar, water and zest, stirring to combine. Stir occasionally for 10 minutes until the cranberries burst and the sauce thickens.
- Layer the chia pudding, cranberry sauce and figs.
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