Easy Cranberry Cinnamon Chia Pudding

I am gearing up for a day of baking on this snowy morning. The wind is howling outside and I am on my second cup of coffee while looking over old family recipes. Christmas breakfast is one of my favorite holiday meals. Yesterday I shipped a box full of breakfast treats to my family in New York. My mom’s almond “Kringle” coffee cake, cranberry nut bread, and panettone. Most of us are missing loved ones this year, but these family recipes and familiar flavors can keep us feeling connected as we try in get through this pandemic. This healthy chia pudding is filled the flavors of Christmas- orange, cinnamon and maple syrup.

Ingredients

For the cranberry sauce:

1 bag of fresh cranberries

1/2 cup maple syrup

zest of one orange

2 cinnamon sticks (or 1 tsp. cinnamon powder)

For the Chia Pudding:

2 cups vanilla oat milk (or milk of your choice)

1/2 cup chia seeds

1 tsp. vanilla extract

2 tbs. maple syrup

Method of Preparation:

Place the cranberries, water, maple syrup and orange zest in a medium sauce pan. Place over medium-low heat and cook, stirring often until the berries begin to pop and the sauce thickens slightly. Allow the sauce to cool. Place in a container and store in refrigerator.

Whisk oat milk, maple syrup and chia seeds in a large bowl until the large clumps disappear. Cover and refrigerate overnight or for at least 3 hours.

Whisk chia seed pudding with cooled cranberry sauce until it’s a smooth consistency and a lovely pink color.

Processed with VSCO with l4 preset

Serve topped with granola (link to my granola recipe: https://tangerineandspice.com/2016/10/12/nut-and-dried-fruit-granola/) and cut up fruit. Try adding toasted coconut or roasted cacao nibs.

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