Overnight oats are your ticket to achieving that fever dream of waking up to a ready-made breakfast. In this version from Kanchan Koya's Spice Spice Baby, chia seeds add calcium and protein, and cardamom adds a hint of unexpected flavor. If you're not big on coconut milk, use milk from any cow, goat, nut or soybean as you see fit. And make sure to use rolled oats instead of instant oats; the latter won't hold up to overnight soaking.
Cardamom Coconut Chia Pudding
Recipe adapted from Spice Spice Baby by Kanchan Koya
Yield: 4 servings
Prep Time: 5 minutes, plus refrigeration time
Total Time: 5 minutes, plus refrigeration time
2 cups coconut milk
4 tablespoons chia seeds
½ cup rolled oats
2 tablespoon maple syrup
¼ teaspoon ground cinnamon, preferably Ceylon
3 cardamom pods, gently crushed to expose seeds
Fruit, for serving
1. Mix all the ingredients together and give them a good stir. Refrigerate for at least an hour (up to overnight).
2. Prior to serving, fish out the cardamom pods. Stir in fruit of choice (berries or chopped mango work nicely here), add a splash of coconut milk for a more liquid pudding, and serve toddlers, kids and adults. Purée for babies.
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