Ah, leftovers. Perhaps the only reason for making big dinners at all is to indulge in them cold, in tupperware, for breakfast the next day - am I right?! Okay, I guess sometimes I can be troubled to heat them up but I love finding new ways to re-invent those traditional flavors once I have already eaten my fill. I made a killer cranberry sauce this year, we had so much left over that I knew if I didn't find something to do with it, I might just end up eating too much by the spoonful alone in my pajamas. So this is what I came up with - its creamy, sweet, tart and full of texture all at the same time. This layered meal-in-a-glass can be eaten for breakfast, lunch or dinner, its healthy and satisfying.
PLUS, this is almost too easy.
PREP TIME: 4-6 Hours | ASSEMBLY TIME: 5 Minutes
- 1 Cup Leftover Cranberry Sauce (I'll wait to disclose the full recipe at a later date but it had ginger, rosemary and a few other unexpected goodies, but no refined sugar)
- 1 Cup Unsweetened Almond Milk
- 3-4 tbsp. of Black or White Chia Seeds (this depends on how thick you like your pudding)
- 1-2 tbsp Grade B Maple Syrup
- 1 tsp Cinnamon
- 1/4 tsp sSalt
- 1 Banana, sliced thin (for layering)
- Combine the almond milk, cinnamon, maple syrup and salt in a container
- Add the chia seeds, cover and shake well to distribute the seeds. (Alternatively you could blend the chia seeds in your processor into a fine powder before mixing, providing a smooth texture to your pudding, this is GREAT for those who get turned off by the chia seed texture)
- Place mixture into the fridge for 4-6 hours or overnight until pudding-like
- Assemble the dish by layering a spoonful of chia pudding, a few banana slices and a spoonful of cranberry sauce until the vessel is filled (I used 8oz mason jars). Top with cranberry sauce and banana and maybe a sprinkle of cinnamon or coconut flakes.
- Serve ASAP but first you better snap a photo.