I have been coming across so many blog entries about chia pudding and cold oatmeal lately, my curiosity got the best of me and I combined both concepts into one recipe this weekend.
The basic premise of chia pudding is that chia seeds, a very healthy and nutrient-packed superfood, take on a tapioca-like texture when they’re soaked in any liquid. This quality makes these seeds the perfect candidate for a healthy dessert option. They are an easily digestible plant-based protein, easy to integrate into various recipes (they’re often used as egg replacements in vegan baking, since they bind ingredients together effectively), and neutral in flavour. And yes — chia seeds are used to grow the “hair” on Chia pets!
Cold oatmeal, on the other hand, is made by combining oatmeal and milk — either dairy or non-dairy — and letting it sit in the fridge for a few hours. The idea is that you can enjoy a healthy filling oatmeal breakfast in the summer without having to have it hot, which can feel a bit heavy when it’s warm and humid out. Oats are an excellent source of fibre and protein, low on the glycemic index, and may help reduce risks of heart disease (according to the FDA). What’s not to like?
Naturally, I can’t just follow a recipe, so when I decided to try my own cold oats/chia pudding, I had to make up my own… no recipe escapes unaltered when I get my hands on it!
Some of my favourite culinary adventures have come from throwing everything I have in my fridge into one dish and seeing what happens.
This is how this recipe came into the world! I had smoked salmon (left over from a very British Columbian care package, courtesy of my mom), roasted asparagus, a leek, walnuts (left over from this pesto recipe), some sundried tomato pesto, and fresh parmesan. What could be better than tossing all of that in some freshly cooked quinoa?
Forever Nuts is one of DAVIDsTEA’s most popular teas, and it’s not a secret as to why: it’s a chunky mix of apples, almonds, cinnamon, and beets, so it tastes like apple pie and it’s a beautiful pink colour when you brew it!
We often get customers in the store asking if they can eat the tea bits, and the answer is YES! I know of people who have infused the tea in butter and baked with it, people who put it over their granola and oatmeal in the morning, and I’m sure there are tons more great ways to use this tasty treat out there.