You know what it’s like, the hurried morning routine of getting ready for the day. I’m sure I can’t be the only one that at one point or another struggles with finding time fit in breakfast.
And if you are anything like me, same goes for lunch. If I don’t have something pre-made and ready to go, I end up skipping breakfast or lunch, sometimes both. Eek.
But—new year, new habits, right? With that, I’m sharing one of my new favorite ways to get a fast and easy bite in with minimal effort. Of course there’s the added plus that it’s healthy and it’s a deliciously creamy homemade pudding. Win! Win!
For the remainder of this post, hit the jump here to She Knows.
Cashew Pudding with a Raspberry Granola
Yield: Makes four 4oz. servings
- 1/3 cup cornstarch
- ½ cup granulated sugar
- Pinch of salt
- 3 cups Silk Cashew Milk
- ½ cup cashew butter
- 1 tablespoon vanilla extract
Combine cornstarch, sugar, salt, Silk Cashew Milk and cashew butter in a blender or food processor and pulse until well blended. Alternately, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heatproof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add chocolate or preferred flavor and stir to combine. Add vanilla and stir to combine.