Recipe by Suzanne Vizethann of Buttermilk Kitchen in Atlanta
For the overnight coconut chia pudding:
1 (13.5-ounce) can coconut milk, shaken (or 1½ cups almond milk or other nut milk)
1/3 cup chia seeds
¼ cup agave nectar or honey (or more to taste)
½ teaspoon vanilla extract
For the quinoa-maple granola:
4 cups raw almonds, roughly chopped
2 cups rolled oats
1 cup quinoa, uncooked
1 cup grated unsweetened coconut
2 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon sea salt
½ cup coconut oil
½ cup maple syrup
Note: This recipe makes about 2 quarts of granola.
1-2 cups quinoa-maple granola
Seasonal or dried fruits
4 sliced bananas
This begins with a super simple “pudding,” which is nothing more than lightly sweetened coconut milk blended with chia seeds. Mix it up the night before, refrigerate overnight, and in the morning you will have a tapioca-like pudding thickened by the seeds as they swell. You can add more or less chia seeds depending on how thick you like it. Top with crunchy granola and fresh fruit.For overnight coconut chia pudding:
Make sure coconut milk is stirred and thoroughly mixed before starting recipe. Pour coconut milk in a small mixing bowl and slowly whisk in the chia seeds.
Whisk in the agave nectar and vanilla, taste for sweetness and add more agave nectar if desired. Cover and chill immediately overnight.
Stir well before serving. Divide among bowls and top with granola and fruit.
For quinoa-maple granola:
Preheat oven to 250 degrees. In a large mixing bowl, combine almonds, oats, quinoa, coconut, brown sugar, cinnamon, and sea salt.
In a small saucepan, combine oil and maple syrup. Bring to a boil, stirring constantly. Pour over dry ingredients and mix thoroughly.
Spread mixture in a single layer in two large sheet pans and bake for 10 minutes.
Stir granola and bake for another 12 minutes. Test to see if it is dried out to your taste; if not, put back in oven for 8 to 10 more minutes. Store in a covered containe