Savory Chia & Oat Breakfast Pudding

Serving Size: 4
Prep Time:
Total Time:

I know that it may sound like a strange combination, but the whole thing tastes similar to a squash risotto, and is a really nice alternative to a sweet morning combo. It makes for the perfect start on a cold day.

Adapted From Hemsley + Hemsley

  • 3 Tbsp coconut oil
  • 4 Tbsp chia seeds (White chia seeds will look much prettier, but black are easier to find and less expensive, so either will work!)
  • 2 chai tea bags
  • 1.5 cup water
  • 3 medium-size sweet potatoes, roasted and mashed (about 2 cups cooked, mashed, sweet potato)
  • 1 Tbsp honey OR maple syrup


  • 3 cup almond milk
  • extra chia seeds (optional topping)
  • nuts (optional topping)
  • dried fruit (optional topping)
  • 4 Ounce plain goat cheese
  • 1 Tbsp honey OR maple syrup
  • 1 cup steel cut oats
  1. To make the pudding: Place the water, cooked sweet potato, tea bags, and coconut oil, in a saucepan set over medium heat. Bring to a gentle boil, and remove from the heat. Allow the tea bags to steep, and the mixture to cool for a few minutes. Remove the tea bags, and stir in the chia seeds and honey. Let the mixture sit for at least 20 minutes (up to an hour). so that the chia seeds will swell and the "pudding" will thicken.
  2. To make the oats: Bring the water to a boil. Stir in the oats, and reduce the heat to low. Allow the oats to cook for approximately 20-25 minutes, until tender, stirring periodically. Once cooked, remove from the heat, and whisk in the honey and goat cheese, allowing the cheese to melt, and removing any lumps.
  3. To assemble the jars: Alternately layer the oats and the pudding. Serve warm, at room temperature, or cold - It's all good : )

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