Treat your family with vanilla rose chia pudding

Vanilla Rose Chia Pudding is a sophisticated and nutritious treat that combines the subtle sweetness of vanilla with the floral essence of rose.

The base of the pudding is chia seeds, a superfood known for their high fibre, omega-3 fatty acids, and protein content. When soaked in liquid, these tiny seeds expand, creating a rich, creamy consistency that’s perfect for a light breakfast, snack, or dessert. The vanilla adds a comforting warmth, while the rose water or petals introduce a fragrant, slightly exotic note.

Recipe compliments of B-well.

Ingredients

For oat milk:

• 1 cup Rolled Oats
• 3 cups Water (use 4 cups for a thinner milk, we use 3 cups for a creamier option for now)
• ¼ tsp Salt
• 2 pitted dates or 2 Tbsp Maple Syrup
• 1 tsp Vanilla Extract

For rosey berry chia pudding:

• 2 cups homemade oat milk or coconut cream
• ½ cup + 2 tbsp chia seeds
• ½ cup strawberries, fresh or frozen
• ½ cup blueberries, fresh or frozen
• ½ cup raspberries, fresh or frozen (can be substituted with banana)
• 1 tsp baobab powder, optional- for a superfood boost
• 1 tsp rose water or ½ tsp rose essence
• 2–3 tbsp pure maple syrup/ honey, to taste
• 1 tsp vanilla extract
• ½ cup almond flakes, for topping
• Coconut shavings, for topping. Optional
• Dark chocolate bits, optional for a treat

Method

Oat milk:

1. Add all the ingredients to your blender and blitz until well blended, for about 45 seconds. Do not over-blend, else mixture can become slimy.
2. Strain through a nut mylk bag or place cheesecloth over a strainer, or a clean stocking and strain it.
3. ransfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days. Shake well and enjoy cold. Will need 2 cups for pudding.

Assemble pudding:

1. In a large bowl, mix the oat milk, chia seeds, vanilla, maple syrup, rose essence and baobab powder together. Set aside.
2. Set out 4 jars or smaller bowls, add some of each berry into the jars, keeping some aside for the top. Using the back of a spoon, give some a light squash to pop them and allow some of their juices to release.
3. Ladle the chia pudding on to each berry serving and refrigerate for minimum 2 hours of setting time, otherwise for at least 8 hours for the chia to soak up and get ready thick and creamy.
4. Before serving, top with almond flakes, leftover berries and dark chocolate bits. Serve cold, so creamy and delicious.