Pudding Pots (or Overnight Oats)

We've called these pudding pots as Baby Green is very particular about the words that he is learning and we didn't want to confuse, or, more importantly, disappoint him, with this new breakfast alternative by calling it 'cold porridge', even if that would be an apt description. So, cold porridge it may be, but not yesterday's congealed leftover porridge served up fresh and cold from the fridge (shudder) . We served it up to Baby Green for breakfast, thinking he might just enjoy it. Alas, he remains sceptical and has not wholeheartedly embraced this recipe (mild understatement). I must admit, I shared his scepticism initially. I, however, was won over by the proof in the eating of the pudding. 

The internet is awash with recipes for overnight soaked oats, but, as is the case with many recipes that I use, I try to distill them into the easiest, most accessible and most nutritious outcome that remains tasty and enticing for us to eat. As a family we are very drawn to raw foods. Baby Green, left to his own devices, could easily be a fruitarian with the inclusion of nuts and seeds.

With that in mind I tried my hand at two different pudding pots: one with blueberries and the other with chocolate and peanut butter. As I often do before introducing a new recipe in our diet, I experiment with the recipe serving it just to myself initially. Then, when I am reasonably happy with a recipe, I cross my fingers and offer it to the rest of the family. While many of the 'new adventures in food' may not be initially (or ultimately) successful, I have a good feeling about these little pots. I think they will eventually become a permanent feature of the spring/summer breakfast table.

The two recipes that I trialled call for ingredients that we are very familiar with and use quite often. The Blueberry Pudding Pot, with the exception of the chia seeds, includes the ingredients we would normally incorporate into our cooked morning porridge (please see First Breakfast). It is light and fresh tasting while also being very filling. The Peanut Butter Chocolate Pudding Pot is a little more decadent and more calorie dense, perfect for the breakfast on a morning before a long and busy day, or athletic endeavour. 

The recipes really do not require a cooking method, just some assembling. Given the minimal prep required, these pots are super easy to make and very adaptable to different palates. Experimenting with different ingredients and proportions is therefore highly recommended.  We try to include at least 1 tbsp of ground flax seed in our diet every day, the lignans ground flax seed contains are cancer fighters and all round good guys. Adding ground flax seed to porridge is an easy way to incorporate it in a meal, and in this recipe its inclusion also serves the secondary end of helping to thicken the mixture. Chia seeds are another ingredient that add texture to the pots. When chia seeds are added to liquid they become gelatinous but retain a nice crunch.

The pots that we use have a liquid volume of 175ml or 3/4 cup. We use Le Parfait jars, which are not only quite cute, but are also transportable, making this a breakfast on the go, should you need one. All ingredients are raw bar the maple syrup and peanut butter, which can easily be substituted with almond or any other raw nut butter or left out altogether. I use both frozen and fresh blueberries. While I prefer fresh blueberries, frozen blueberries are much softer and can easily be stirred into a jam-like consistency. You could easily substitute or mix the blueberries with most other berries.

Blueberry Pudding Pot:

Ingredients: (per pot)

• 1/4 cup of rolled oats
• 1 tbsp chia seeds
• 1 tbsp ground flax seeds
• 1 tbsp maple syrup
• 2 tbsp frozen berries
• Nut milk to fill the pot
• Fresh blueberries to taste

Method:

• Place dry ingredients into jar (oats and seeds) and stir well or close jar and give it a good shake.
• Add maple syrup and frozen berries and stir to combine. I prefer the berries to break down a bit - I like the pot to turn a nice deep purple (not quite Smoke On The Water, but close).
• Fill the jar with nut milk.
• Close the lid and place in the fridge for at least 4 hours or overnight. 
• Garnish with fresh berries and enjoy!

Peanut Butter Pudding Pot:

Ingredients: (per pot)

• 1/4 cup of rolled oats
• 1 tbsp chia seeds
• 1 tbsp ground flax seeds
• 1 tsp raw cacao powder
• 1 tbsp maple syrup
• 1 tbsp peanut butter
• Nut milk till to fill the pot
• Chopped nuts, cacao nibs, banana or berries 

Method:

• Place dry ingredients into jar (oats, cacao and seeds) and stir well or close jar and give it a good shake.
• Add maple syrup and peanut butter and stir to combine. 
• Fill the jar with nut milk.
• Close the lid and place in the fridge for at least 4 hours or overnight. 
• Garnish with chopped nuts, cacao nibs, banana or berries, or whatever you fancy and enjoy!