Between our toddler, pumping for baby girl, exercise, showering, and getting to the NICU in time to hold little lady most mornings, breakfast has become...difficult. I know my nutrition is so incredibly important right now, since I'm not only recovering from major surgery, but also needing to keep up my own nutrient supply and health to continue producing enough milk for my sweet girl. When I ran across this recipe for "cake batter chia seed pudding", I was intrigued and also incredibly skeptical.
It's been my experience that when something is "cake batter" flavored, it's either made with complete crap (i.e. actual cake mix, a ton of sugar, processed junk), or it tastes NOTHING like actual cake batter (like those bean-based "cookie dough" recipes that are NOT anything like cookie dough and just a waste of chocolate chips). But, I was intrigued enough to give it a go. And let me tell you, I was pretty impressed and happy with the results. The "cake batter pudding" uses just dates to sweeten it, and the coconut whipped cream has just a touch of maple syrup, making it healthy enough for me to even let my son have some!
On top of that, the ingredients are nutrient powerhouses - almond butter, dates, chia seeds, oats, coconut milk - great fat sources, a balance of complex carbs, and even some good protein. I altered the recipe just slightly and would probably make a few changes in the future, too (see notes after recipe), but overall, was super impressed and happy. This makes 3-ish servings, which means I can make some up one morning/evening, and then portion it out into little containers to grab and go each morning!
Cake Batter Chia Seed Pudding
makes about 3 servings
Pudding
6 Tbsp chia seeds
1 cup milk of choice (I used grass-fed whole milk)
1/4 cup almond butter (unsalted, no sugar added)
1/4 cup oats
6 Medjool dates, well chopped and pitted
1 tsp vanilla extract
1/4 tsp almond extract
2 heaping Tbsp of collagen hydrolysate (optional, but adds a super boost of protein and amino acids for gut health)
Whipped Topping (optional, but delicious and recommended)
1 can full-fat coconut milk, refrigerated overnight
2 tsp maple syrup
1/2 tsp vanilla extract
Combine all the pudding ingredients in an air-tight container. Mix around and then place in the fridge for at least 4 hours, preferably overnight. In the morning/next day, scoop into a blender and blend until basically smooth (the smoothness will depend on your blender. Mine got the dates super smooth, but a few chia seeds didn't get ground up, which was totally fine). Add splashes of milk as needed to help move things along, but not so much as to make the pudding soupy. Taste. If you want more vanilla or almond extract, add now. Be careful with the almond extract - it's powerful stuff! I added a bit too much! Portion into containers and place back in the fridge to chill.
Meanwhile, open your can of chilled coconut milk. Scoop out the thick cream (NOT the liquid) into a mixing bowl. Add the maple syrup and vanilla. Beat with mixer until light and fluffy.
Assemble your pudding. A good scoop of pudding topped with a hefty dollop of whipped cream and some lovely sprinkles is my recommendation! Store the leftovers in the fridge for up to 4 days. Sometimes you can have your cake and eat it too.
**Next time, I would try adding some fresh spinach before blending. Then I'd get some veggies in too like I try to do in most of my smoothies! I can't vouch for this yet and am not sure if it would be ok after a few days in the fridge (it would be safe to eat, just maybe not so tasty), but it would be awesome if it worked! If you try it, let me know how it goes! You can also add some chocolate chips or cacao nibs for a little crunch/chocolatey flair, or some fresh berries for a little brightness.
adapted from Edible Perspective
On top of that, the ingredients are nutrient powerhouses - almond butter, dates, chia seeds, oats, coconut milk - great fat sources, a balance of complex carbs, and even some good protein. I altered the recipe just slightly and would probably make a few changes in the future, too (see notes after recipe), but overall, was super impressed and happy. This makes 3-ish servings, which means I can make some up one morning/evening, and then portion it out into little containers to grab and go each morning!
Cake Batter Chia Seed Pudding
makes about 3 servings
Pudding
6 Tbsp chia seeds
1 cup milk of choice (I used grass-fed whole milk)
1/4 cup almond butter (unsalted, no sugar added)
1/4 cup oats
6 Medjool dates, well chopped and pitted
1 tsp vanilla extract
1/4 tsp almond extract
2 heaping Tbsp of collagen hydrolysate (optional, but adds a super boost of protein and amino acids for gut health)
Whipped Topping (optional, but delicious and recommended)
1 can full-fat coconut milk, refrigerated overnight
2 tsp maple syrup
1/2 tsp vanilla extract
Combine all the pudding ingredients in an air-tight container. Mix around and then place in the fridge for at least 4 hours, preferably overnight. In the morning/next day, scoop into a blender and blend until basically smooth (the smoothness will depend on your blender. Mine got the dates super smooth, but a few chia seeds didn't get ground up, which was totally fine). Add splashes of milk as needed to help move things along, but not so much as to make the pudding soupy. Taste. If you want more vanilla or almond extract, add now. Be careful with the almond extract - it's powerful stuff! I added a bit too much! Portion into containers and place back in the fridge to chill.
Meanwhile, open your can of chilled coconut milk. Scoop out the thick cream (NOT the liquid) into a mixing bowl. Add the maple syrup and vanilla. Beat with mixer until light and fluffy.
Assemble your pudding. A good scoop of pudding topped with a hefty dollop of whipped cream and some lovely sprinkles is my recommendation! Store the leftovers in the fridge for up to 4 days. Sometimes you can have your cake and eat it too.
**Next time, I would try adding some fresh spinach before blending. Then I'd get some veggies in too like I try to do in most of my smoothies! I can't vouch for this yet and am not sure if it would be ok after a few days in the fridge (it would be safe to eat, just maybe not so tasty), but it would be awesome if it worked! If you try it, let me know how it goes! You can also add some chocolate chips or cacao nibs for a little crunch/chocolatey flair, or some fresh berries for a little brightness.
adapted from Edible Perspective