Vanilla Cardamom Chia Pudding with Persimmon Orange Jam

Chia pudding is one of my favorite early morning breakfasts when I have a busy day ahead. It’s perfect if you have to wake up early in the morning to go to work or school and you need a good breakfast that will keep you satisfied and energized. This Vanilla Cardamom Chia Pudding with Persimmon Orange Jam is the third and final recipe in my persimmon love series. You can prepare it at night and take it with you the next morning so you can have those 10 extra minutes of sleep. Waking up with the thought of this creamy chia pudding definitely makes early mornings a lot more bearable!

Vanilla Cardamom Chia Pudding with Persimmon Orange Jam

SERVES: 2 people

EQUIPMENT: blender, rubber spatula, two glass jars

INGREDIENTS:

Vanilla Cardamom Chia Pudding

6 tablespoons of chia seeds
2 cups of fresh almond milk (or other non-dairy milk)
1 teaspoon of maple syrup, or more to taste
¼ to ½ teaspoon cardamom
¼ teaspoon vanilla powder
1 generous pinch of Himalayan crystal salt or sea salt

Persimmon Orange Jam

1 ripe persimmon
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice
½ teaspoon orange zest
1 generous pinch of turmeric powder
1 generous pinch of black pepper
Cinnamon, to taste

Toppings: ALL GOOD Vanilla Coconut Granola, sprouted pumpkin seeds, orange zest

DIRECTIONS:

Vanilla Cardamom Chia Pudding

1. Fill your glass jars with the almond milk and add half of the maple syrup in each jar. Add cardamom, vanilla powder and salt to taste.
2. Close the lid and shake well.
3. Add 3 tablespoons of chia seeds in each jar, stir them with a spoon and then put the jars in the refrigerator for at least one hour (or overnight) so the chia seeds can absorb the liquid.

Persimmon Orange Jam

1. Combine the persimmon, orange juice, lemon juice, orange zest, turmeric and black pepper in the blender. Add cinnamon to taste and blend until smooth.
2. Top your chia pudding with persimmon orange jam and other toppings of your choice. I used ALL GOOD Vanilla Coconut Granola, sprouted pumpkin seeds (great source of zinc and magnesium!) and orange zest.

JULIE’S TIPS & TRICKS:

• The chia pudding and persimmon orange jam will stay fresh for up to 3 days in an airtight container in the refrigerator.
• Chia seeds are a great source of protein, omega-3-fats, fiber and calcium.
• The riper your persimmons are, the creamier and sweeter they will get!
• Black pepper will help you to activate the curcumin in the turmeric and absorb all its healing nutrients.

Now I would love to hear from you! Do you have a favorite fall breakfast for those early mornings when you’re in a rush? What do you like to grab before you head out of the house? Let me know by leaving a comment down below.