Table for Two | Recipe: Overnight Chia & Oat Pudding


Recipe: Overnight Chia & Oat Pudding
If you follow This Is Glamorous on Instagram, you will know that we adore healthy breakfasts — smoothie bowls and chia seed pudding are favourites, and so we were excited to discover this lovely recipe for Overnight Chia & Oat Pudding made with dates and rhubarb . . .

2 cups almond milk
1 teaspoon vanilla extract
Pinch fine sea salt
1/2 cup dates, pitted and chopped
2 cups gluten free oats
2 tablespoons black chia seeds
2 stalks rhubarb, diced
1/2 cup agave syrup

Click over to The Coveteur for directions.

4 Notes
  • Dee said...

    Unless one suffers from celiac disease, I think it’s time we all stopped “drinking the koolaid” in regards to gluten free. It’s a marketing scam, people!

    • We are not gluten-free here at TIG — that is just what this particular recipe calls for.

  • Oats don’t contain gluten, so they should all be gluten free.

    • Technically, yes, pure oats are completely gluten-free and don’t contain gluten proteins at all, but the key word here, though, is pure. If they are not labelled gluten-free, then here is where the issue lies:

      Oats are often grown (and transported) with wheat: While oats are inherently gluten-free, conventional oats may be grown in conditions that introduce gluten. Oats are often grown as rotational crops with wheat and transported in shared trucks, making it hard to ensure those oats are truly gluten free.

      Oats are often processed on the same equipment as wheat: Wheat berries and oat groats are incredibly similar, making it challenging for basic grain cleaning equipment to remove all wheat from a crop of oats.

      So, the issue to avoid is contamination. There isn’t a special gluten-free variety of oats; they are designated this way because their processing has kept them free of wheat contamination. –Hope that clarifies things for you! xTIG

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