Cranberry Chia Seed Pudding Smoothie Bowl
A combo you need to try! You've heard of chia seed pudding and smoothie bowls but have you ever thought to put them together into one delicious snack? We recommend making the chia seed pudding the night before to give the pudding plenty of time to sit. Give this recipe a try and let us know what you think!
Ingredients
Chia Seed Pudding
- In a small bowl mix milk, chia seeds, and maple syrup.
- Cover and let sit in the fridge for at least 4 hours or overnight.
Cranberry Protein Smoothie
- Add all smoothie ingredients into a blender and blend until smooth.
To assemble
- Once chia seed pudding is set, scoop into half a bowl.
- Pour smoothie mix into the other half of the bowl.
- Top with your choice of fruits, granola, shredded coconut, nuts etc. and enjoy!
4 hours 5 mins
Total Time
4 hours
Prep Time
5 mins
Cook Time
1-2 bowls
Portions
Directions
- Preheat oven to 350 F. Grease a bundt pan with non-stick spray or butter and set aside.
- Make the cinnamon sugar topping by mixing sugar, cinnamon and walnuts in a small bowl and set aside.
- In a large mixing bowl, beat softened butter, sugar, and orange zest until creamy.
- Add in the vanilla, eggs, and orange zest and mix well.
- On low speed, mix in sour cream, flour, salt, baking soda, and baking powder until just combined.
- Fold in the frozen cranberries until evenly distributed.
- Sprinkle a little of the sugar/nut mix in the bottom of the greased pan.
- Slowly pour half of the cake batter and sprinkle a little more of the sugar/nut mixture. Continue pouring the rest of the cake batter in the pan and top with more of the sugar/nut mix.
- Bake for 45-55 minutes.
- Let the cake cool for at least a half hour before transferring to a plate. Enjoy while warm or store in airtight container.