RSSI just got this recipe from another blog I get and I had to share it… it sounds so scrumptious… and I may even try it with a little chocolate chips for my kid-o’s for breakfast… they’ll think their mom went nuts! Little will they know how healthy it is….bwaa haa haaaa!
This recipe is luxuriously creamy, rich-tasting pudding, the blueberries inside baked to near-bursting. Not too sweet, it fits perfectly at the breakfast table, and would be wonderful topped with some whipped cream or a splash of maple syrup for dessert.
1/2 cup (75 g) lightly toasted hazelnuts (filberts), with skin
1/2 cup (75 g) lightly toasted cashews
1/2 cup (60 g) old-fashioned rolled oats (not instant)
1 Tbsp (15 ml) chia seeds, optional
3/4 cup (180 ml) unsweetened applesauce
2 tsp (10 ml) pure vanilla extract
2 Tbsp (30 ml) agave nectar or maple syrup, 15-20 drops stevia liquid, or a combination of the two
2 tsp (10 ml) cinnamon
1/8 tsp (.5 ml) fine sea salt
1-1/4 cups (300 ml) unsweetened, plain or vanilla soy or almond milk
1/2 cup (120 ml) fresh or frozen blueberries (do not thaw first if frozen)
Preheat oven to 350F (180C). Grease a 4-6 cup (1-1.5 L) casserole dish.
In the bowl of a high-speed blender*, place the nuts, oats, chia, applesauce, vanilla, agave, cinnamon and salt. Pour the milk over all and blend for about a minute, until perfectly smooth and creamy. Pour mixture into the casserole dish, then gently fold in the blueberries (scatter a few extra blueberries over the top if you like, as they won’t sink).
Bake in preheated oven for 40-50 minutes, rotating the casserole about halfway through, until the edges begin to puff and crack and the top appears dry. Allow to cool somewhat before serving. May be served warm or cold. Makes 4-6 servings. Store, covered, up to 4 days in the refrigerator. May be frozen.
*To make with a regular blender: Pour in the milk first, then add the remaining ingredients (except blueberries). You may need to blend in batches to achieve an equally smooth consistency. Once blended, proceed as above.
Variations: Feel free to use other nuts for the hazelnuts or cashews (because cashews are quite rich-tasting, use a bit more of other kinds, maybe 2 extra tablespoons). Chopped apple, pear, raisins or other berries can easily be used instead of blueberries, and any type of alternative milk works here as well (if using coconut milk, mix half with water or a thinner milk or the final pudding will be too thick). And finally, I’ve made this using other, cooked, grains instead of the oats; for rice or millet, use about 1-1/2 cups (360 ml) cooked grains, and reduce the milk by 1/3 cup (80 ml).
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