Golden Milk Chia Pudding with Garden Granola® and Blueberries

This Golden Milk Chia Pudding brings the warming, anti-inflammatory spices of traditional Ayurvedic haldi doodh into an easy make-ahead breakfast. Creamy chia pudding gets infused with fresh turmeric and ginger, creating a beautiful golden hue that’s as nourishing as it is delicious. Topped with our crunchy Carrot Turmeric Garden Granola®, a dollop of coconut yogurt, and fresh blueberries, this bowl is grounding, satisfying, and perfect for meal prep. Make it the night before and wake up to a ready-to-eat breakfast that supports your wellness routine all week long.

Why Grounding Foods Matter in Fall

As the weather cools and we transition into fall, our bodies naturally crave grounding, warming foods that provide comfort and stability. In Ayurvedic tradition, grounding foods help balance the airy, scattered energy of the season by bringing us back to center. Root vegetables, warm spices like turmeric, ginger, and cinnamon, along with nourishing whole grains and seeds create a sense of calm and connection. These foods are not only physically warming but also support digestion and immune function as we prepare for the colder months ahead. Incorporating grounding ingredients into your morning routine—like this Golden Milk Chia Pudding—helps you start each day feeling anchored, nourished, and ready to embrace the season's changes.

This grounding golden milk chia pudding is perfect for meal prep! Make it the night before and wake up to a nourishing breakfast ready to go.

Gluten-Free Vegan Prep Time: 10 minutes Cook Time: 5 minutes Chill Time: 4 hours (or overnight) Total Time: 4 hours 15 minutes Servings: 2

Ingredients

• 3 cups oat milk

• 2 teaspoons grated fresh turmeric (or 1 teaspoon ground turmeric)

• 2 teaspoons grated fresh ginger (or ½ teaspoon ground ginger)

• 1 tablespoon maple syrup

• Pinch of black pepper (optional)

• ½ teaspoon ground cinnamon (optional)

• 1 teaspoon pure vanilla extract (optional)

• 8 tablespoons chia seeds

Toppings

• 1 cup Victory Dance Foods Garden Granola® Carrot Turmeric

• Fresh blueberries

• Coconut yogurt

Instructions

1. Warm the golden milk base: Combine oat milk, turmeric, ginger, maple syrup, and optional black pepper and cinnamon in a small saucepan. Warm gently for 3–5 minutes until fragrant (don’t boil).

2. Cool slightly: Let cool until warm, about 10–15 minutes.

3. Add chia seeds: Stir in chia seeds and vanilla. Mix well, rest 10 minutes, and stir again to prevent clumps.

4. Chill: Cover and refrigerate at least 4 hours or overnight until thick and creamy.

5. Serve: Spoon into two bowls and top each with ½ cup Garden Granola® Carrot Turmeric, a dollop of coconut yogurt, and fresh blueberries.

Note: This recipe is lightly sweetened. Adjust maple syrup to taste, adding up to 2 tablespoons total if you prefer a sweeter pudding.

Shop the Star Ingredient

Garden Granola® Carrot Turmeric, 8 oz

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More Fall Recipes to Try

Craving more cozy fall flavors? These seasonal recipes are perfect for embracing autumn's bounty:

Loaded Breakfast Sweet Potatoes with Garden Granola®

Roasted sweet potatoes topped with yogurt, crunchy granola, and warming fall spices

Koginut Squash Soup Recipe

Creamy, comforting squash soup that's perfect for chilly autumn days

Roasted Beet Salad Recipes

Earthy roasted beets with fresh greens and seasonal ingredients