Oat, Psyllium, and Chia Pudding
Make oat, psyllium, and chia pudding, high-protein, sugar-free, and vegan. A quick, low-carb breakfast for energy.
Servings 2 portions
Calories 372kcal
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.
Notes
- Use quinoa or buckwheat flakes, for instance, for variety.
- Try walnuts, pistachios, or sunflower seeds, thus, changing texture.
- Swap grapes for raspberries or peach, for example, based on season.
- Milk Alternative: Use oat or soy milk, so, adjusting flavor.
Nutrition
Calories: 372kcal | Carbohydrates: 40g | Protein: 11g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Sodium: 167mg | Potassium: 517mg | Fiber: 13g | Sugar: 3g | Vitamin A: 4814IU | Vitamin C: 2mg | Calcium: 299mg | Iron: 3mg