Coconut chia pudding with gluten-free spiced granola

Name: Coconut chia pudding with gluten-free spiced granola recipe
Yield: 4
Ingredients: 250ml coconut milk; 250ml almond milk; 40g date; 1 cinnamon quill; 80g chia seeds; 125g strawberries, roughly chopped; 400g quinoa; 210g mixed nuts; 20g desiccated coconut; 2 tsp ground allspice; 70g tahini; 90g honey

Rate now

Jump to recipe

For those of you who love granola and chia as a sweet start to your day, why not combine the two with this super easy recipe? This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99).

1 cup (250ml) coconut milk
1 cup (250ml) unsweetened almond milk
1/4 cup (40g) roughly chopped medjool dates
1 cinnamon quill
1/2 cup (80g) chia seeds
125g strawberries, roughly chopped

Gluten-Free Spiced Granola

2 cups (400g) quinoa, rinsed, drained
1 1/2 cups (210g) raw mixed nuts
1/4 cup (20g) desiccated coconut
2 tsp ground allspice
1/4 cup (70g) tahini
1/4 cup (90g) honey

Method

1.

To make the chia pudding, combine the coconut milk, almond milk, date and cinnamon quill in a saucepan.
2.

Place over medium-low heat, cover and bring to the boil. Remove from the heat and set aside to cool and infuse. Remove the cinnamon quill (rinse, dry and keep for future use).
3.

Pour into a bowl and stir through the chia seeds. Cover and refrigerate overnight. For the granola, preheat the oven to 140°C and line a large baking tray with baking paper.
4.

Combine the quinoa, nuts, coconut and allspice in a large bowl. Stir the tahini and honey together in a small bowl, then add to the quinoa mixture. Stir through until evenly combined. Spread evenly onto the tray and cook, stirring occasionally (be gentle as you want to it to clump into crunchy clusters), for 1 hour or until golden.
5.

Cool completely and store in an airtight container for up to two weeks.
6.

The next day, layer the chia pudding into bowls or jars with some granola and the strawberries.