(For the chia pudding)
1 1/2 c unsweetened almond milk
1 T Metolius Chai
1 tsp maple syrup (or more to taste)
1/2 tsp cinnamon
4 T chia seeds
1. Heat the almond milk and Metolius Chai to a low simmer.
2. Stir in the chia seeds, maple syrup and cinnamon.
3. Let sit for 5 minutes, stir again, then spoon into serving containers and cover.
4. Let chia pudding chill in the fridge for 4 hours or overnight.
5. Serve with peanut butter and Chai Granola
(For the granola)
¼ c peanut butter
¼ c Metolius Chai
2 tsp vanilla
1 ½ c oats
½ c pecans
¾ c coconut flakes
¼ c raw pumpkin seeds
1. Preheat oven to 325 degrees F (160 C) and line a standard-size baking sheet with parchment paper.
2. In a medium mixing bowl, combine the peanut butter, Metolius Chai concentrate and vanilla and whisk until smooth. Add the oats, pecans, coconut, and pumpkin seeds. Mix well until evenly coated.
3. Transfer the mixture to the prepared baking sheet and spread into an even layer. Bake for 20-25 minutes, watching carefully toward the end as to not let it burn. You’ll know it’s done when the granola is fragrant and darkened in color.
4. Once the granola is visibly browned, remove from the oven and toss gently to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl.
5. Store at room temperature in a sealed container for up to 1 month, or in the freezer for up to 3 months.
6. This is delicious on its own or as a topping for our Chai Spiced Chia Pudding