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Golden Milk Chia Pudding with Toasted Walnuts, Coconut & Goji Berries

Thanks to @kmlsshop for the adorable crocheted trivet and coasters!

The old Civil War-era homes in my small town get a chill in them like I never felt in all my Chicago winters. Lots of charm in this old house, but I sure do crave warm drinks and breakfasts from December through March.

This morning was no exception. Not only am I bundled in scarf and lumberjack socks, but I’m craving comfort because I’m finalizing two ginormous projects this week and it feels divine. If you spend time around here you’ve likely heard about these “projects” the past year and a half in cryptic, “hint-hint” form. The cat’s outta the bag in a matter of days, loves… no more torturing or teasing you.

The first project is the creation of my second book YumUniverse Pantry to Plate. Color proofs and a galley (a “mock up” in publishing speak) came this week. Gah!

Pantry to Plate

Everything is looking goooood. This means it all soon goes to press—bye! bye!

Pantry to Plate


The second project I’ve worked on for almost 1.5 years! And I’m finally announcing it THIS Sunday (Sunday! Sunday!) in my weekly love letter, so sign up if you haven’t yet. Here’s a hint…


Heather Crosby(Photo: Marta Sasinowska)


Of course, in that lovely way life serves up challenges despite our best efforts to avoid them, both projects are wrapping up at the same time. But you know what? Bring it!

So back to breakfast. Today, I wanted “warm” and “comfort,” and I bet I’m not alone…

I was craving some inflammation reducing spiced Golden Milk and creamy chia pudding, so I made a mashup and it worked. Add some toasted walnuts, coconut, and pops of chewy gojis and you have a hug in a bowl.

Golden Milk Chia Pudding with Toasted Walnuts, Coconut & Goji Berries
Prep time
Cook time
Total time
The best of two worlds for breaffast: creamy, comforting chia pudding and spiced, inflammation reducing Golden Milk.
Recipe type: Breakfast
Allergy Info: Plant-Based, Gluten-Free, Dairy-Free
Serves: 1–2 servings
  • 1 cup canned coconut milk*
  • ½ cup water
  • ¾ tsp ground turmeric
  • ¼–1/2 teaspoon ground cinnamon to taste
  • ⅛ teaspoon fresh-cracked black pepper
  • Pinch fine ground sea salt
  • ¼ tsp fresh minced ginger (optional)
  • 1–2 teaspoons coconut sugar to taste** (optional)
  • ⅛ teaspoon ground cardamom (optional)
  • ¼ teaspoon vanilla extract (optional)
  • Pinch of saffron (optional)

  • ⅓ cup chia seeds
  • Handful raw walnuts, chopped
  • Handful flaked or shredded coconut
  • Handful dried goji berries***

  • * Try any milk you want from the Non-Dairy Milk Guide

  • **You can substitute sucanat, grade B maple syrup, or honey to taste—you can even skip sweetener altogether especially if using coconut milk as it is inherently a bit sweet

  • ***Also great with raisins, dried apricots, and dates
Let’s get started.
  1. Preheat oven to 350F and line a baking sheet with unbleached parchment paper.

  2. In a pot over medium heat, whisk together Golden Milk ingredients until hot—3–5 minutes. Remove from heat, and whisk in chia. Set aside.

  3. Scatter walnuts on the lined baking sheet and roast for 5 minutes. Remove from oven and add coconut to the sheet. Roast 2–3 more minutes until coconut starts to brown.

  4. Transfer warm chia pudding to a bowl and top with walnuts, coconut, and gojis. Enjoy!


Ok, back to it. Can’t wait to share the big news with you next week!

Now, I want to hear from YU. What do you think of this recipe? Do you like chia pudding? Golden Milk? Tell us with a comment below.

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