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
Ingredients:
- 1/3 cup cornstarch
- ½ cup granulated sugar
- Pinch of salt
- 3 cups Silk Cashew Milk
- ½ cup cashew butter
- 1 tablespoon vanilla extract
Directions:
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.
Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other. 
This cashew pudding sounds very interesting and delicious!
Wow, these have me drooling! So beautiful Naomi!!
Such a lovely idea to put granola on top of pudding to give it texture. Definitely not going to find me skipping lunch (unless work keeps me from it for some reason). It’s my favorite meal. But, yeah, pre-made is always helpful.
This looks so yummy! I love that this is a cashew pudding – so unique and my husband’s favorite type of nut!
I am such a huge fan of cashews and pudding. Love this idea and the idea of having breakfast ready to go!
I had no idea Silk was making cashew milk now! I need to get my hands on some, this looks amazing.
I’m the same way, oftentimes I’ll skip lunch, then snack hard when I get home!
Nice looking bowl of pudding and granola!
Mmmm…such a lovely breakfast! A perfect way to start the day!
This looks amazing! I haven’t ventured into the realm of making pudding from scratch yet. Looks like I need to!
So lovely! Do you think this would work with almond butter and almond milk instead?
Leslie B replied: — February 8th, 2015 @ 3:37 am
I am wondering about hazelnuts, also..that is my husbands ultimate fav. maybe almond milk and hazelnut butter.. ??
My kind of treat and I like to include different kind of milk in my baked goods and desserts.
YUMMY! This looks fantastic!!!
Oh my… this sounds divine! yum.
Ooh I love cashew butter.. so what a delicious idea to use it to make a pudding. This looks super yummy!
I know everyone’s already pointed out how perfect this is but I am going to repeat it anyway. You’ve combined some of my favorite foods on the planet into something that can be eaten with a spoon! I’m in love with these!
This pudding looks delicious! I love cashews and will definitely be trying this out.
I love this pudding as an easy way to get out of my breakfast rut and the raspberry granola is such a pretty topper!
I’m never one for meal skipping – and I’d never be one for skipping one of these either!! Lovely!
This looks wonderful! Great flavor combo
So pretty! I’m definitely intrigued by this cashew pudding, sounds delish!
Niiice! This looks so interesting and super creamy–without requiring a bigger belt which is always a WIN in my book 😀 One thing for me though–I can never skip breakfast…or lunch….or any major meal, lol.