Rose-Infused Oat & Chia Pudding

This creamy oat and chia pudding is a delightful blend of smooth homemade cashew milk, hearty oats, and nutrient-rich chia seeds, all enhanced by the tangy richness of coconut yogurt. Infused with the flavour of rose petals, this pudding offers a fragrant twist.

It's a versatile, make-ahead dish that's perfect for breakfast or a snack, offering a blank canvas for your favourite toppings such as fresh fruits, nut butters, and crunchy seeds. With a preparation time of just a few minutes and a shelf life of 3-4 days, it is an ideal addition to your meal prep routine.

@leife.dk

Ingredients (Serves 4):

Sweet cashew milk:

60g cashews, soaked

60g medjool dates

1/4 pod vanilla

1-2 tsp rose petals

pinch cinnamon

pinch salt

Oat and chia pudding:

100g oats

50g chia seeds

20g buckwheat, plus more for topping

4 tbsp coconut flakes, plus more for topping

4 tbsp coconut yogurt, add in with cashew milk

INSTRUCTIONS:

Cashew Milk:

1. In a high-speed blender, combine soaked cashews with 720g of filtered water. Blend until completely smooth. No need to sieve, as the soaked cashews will achieve a silky consistency.

Oat and Chia Pudding:

1. In a large, fridge-friendly container (such as a large glass jar), combine the oats and chia seeds.

2. Mix in 4 tablespoons of coconut yogurt with the dry ingredients.

3. Pour the freshly made cashew milk over the mixture. Stir well to combine.

4. Let the mixture sit for 5 minutes, then stir again thoroughly to ensure a smooth consistency with no lumps.

5. Place the container in the fridge. The pudding will be ready to enjoy in a few hours or by the next morning. It will keep well for 3-4 days.

When ready to serve, top with your favourite additions. I usually like to include extra coconut yogurt, fruit, nut butter, nuts, seeds, edible flower petals, or jams. Serve and savour your creamy, delicious oat and chia pudding!