Make oat, psyllium, and chia pudding, high-protein, sugar-free, and vegan. A quick, low-carb breakfast for energy.
Ingredients
- ½ cup rolled oats organic, gluten-free if needed
- 1 cup unsweetened almond milk
- 1 tablespoon chia seeds
- 1 teaspoon ground psyllium husk
- ½ teaspoon ground cinnamon
- ¼ cup raw almonds chopped
- ¼ cup toasted hazelnuts chopped
- ¼ cup Sugar-Free Pumpkin Compote
- ½ cup black grapes halved (or seasonal fruit like berries or apple)
- 1 teaspoon monkfruit erythritol, coconut sugar, or date powder (if needed)
Instructions
First, in a bowl, combine oats, chia seeds, psyllium husk, cinnamon, and almond milk. Stir well to prevent clumps.
Next, cover and refrigerate for 30 minutes (or overnight) to let chia and psyllium gel, creating a pudding texture.
Then, taste and add erythritol or other sweetener if desired. Stir thoroughly.
Divide pudding into 2 bowls. Top with pumpkin compote, grapes, almonds, and hazelnuts.
Serve immediately or chill for up to 2 days. Pair with a Dairy-Free Chilled Melon Soup (#) for a balanced meal.
Finally, store in an airtight container in the fridge for 2-3 days. Add toppings just before serving to maintain crunch.
Nutrition
Calories372 kcal
Carbohydrates40 g
Protein11 g
Fat23 g
Saturated fat2 g
Sodium167 mg
Potassium517 mg
Fiber13 g
Sugar3 g
Vitamin A4814 IU
Vitamin C2 %
Calcium299 %
Iron3 mg
