Chia Pudding with Cranberry Jam and Almond Granola Crumble

• Fresh Cranberries
• Vegetarian

The tiny chia seed has magic properties. It contains soluble fibre and swells up when soaked in liquid. We predict this pudding recipe will soon become your favourite. You’ll love that all-natural creamy texture, with the fruity touch of homemade organic cranberry-orange jam, which elevates the pudding to a whole new level. The finishing touch: a crunchy almond granola crumble topping. Great for breakfast, as a snack or a not-too-sweet dessert.

Steps

1. Place rack in middle of oven. Preheat oven to 350°F.

2. For the chia pudding

   Pour milk (or enriched soy beverage), yogurt and chia seeds into a bowl. Whisk to mix until the preparation is even in texture.

3. Refrigerate for 15 to 30 minutes to give the chia seeds time to thicken.

4. For the jam

   Place all the jam ingredients in a small pan. Cook over medium-low heat from 5 minutes or until the cranberries burst.

5. Using a hand blender, process the cranberries to a smooth purée. Set aside on the counter or in the fridge.

6. For the granola crumble

   Place all the crumble ingredients on an oven-proof plate. Stir until the mixture is grainy.

7. Cover and bake for 30 minutes, stirring frequently. Set aside

8. At serving time, spoon the chia mixture into small bowls. Divide the cranberry-orange jam among the bowls and top with granola crumble. Garnish with orange zest if you like

Recommendations

If the pudding is too thick, just add a little yogurt or liquid.