Saffron Cracked Oats with Blueberry Chia Pudding

As part of our ongoing series with Cream of the West, this next recipe brings together heritage grains and the quiet power of saffron. A warm, nourishing bowl designed to support a more steady, intentional start to the day.

INGREDIENTS

For the oatmeal:

• ⅓ cup Cream of the West organic Cracked Oats
• 1 cup water 
• pinch of salt 
• 1 packet The Fullest Saffron Latte Powder 
• 1 tablespoon butter or coconut oil
• ¼ cup milk 

For the chia pudding:

• ⅛ teaspoon butterfly pea flower powder (optional)
• small handful blueberries, crushed with the back of a fork
• 1 tablespoon chia seeds 
• 3 tablespoons water
  

To top:

• ⅓ cup plain yogurt 
  
• 3 tablespoons honey or pure maple syrup
  
• handful of grapes 
  
• handful of raspberries 
  
• toasted coconut

PREP INSTRUCTIONS

1. Add the water, cracked oats, salt, saffron latte powder, and butter to a pot and bring to a boil on medium heat. Turn down the heat and gently simmer for about 12 minutes. Take off the heat and stir in ¼ cup of milk.
2. Add ⅛ teaspoon butterfly pea flower powder to a small bowl with 1 tablespoon of water and whisk into a paste with a matcha whisk. Add the blueberries to the bowl and crush with the back of a fork. Add the remaining 2 tablespoons of water and the chia seeds and stir. Set aside for 10 minutes.
3. Pour the oatmeal into a bowl and top with the plain yogurt, chia pudding, grapes, raspberries, toasted coconut, and honey.