This easy breakfast is a nutritional powerhouse. It’s also a great weekday make-ahead option which can be portioned out over a couple days.
Kefir is a fermented milk that’s kind of like an unsweetened yogurt drink. It’s thinner that yogurt and thicker than milk. It’s made with milk, bacterial cultures, kefir grains and kefir yeast. It contains more probiotics that yogurt and has a broader range of nutrients. It’s great for your digestive health and your immune system.
Chia seeds are full of essential fatty-acids, fibre, omegas, anti-oxidants, protein, and vitamins and minerals including calcium and iron, which support good heart, brain and bone health. They stabilize blood sugar and fight belly fat and inflammation.
If you like yogurt you should give this recipe a try. I love it and so do the kids!
Chia pudding has to be the easiest make-ahead breakfast and it’s incredibly versatile.
It’s also very healthy as chia seeds pack a big punch. These little gems are full of essential fatty-acids, fibre, omegas, anti-oxidants, protein, and vitamins and minerals which support good heart, brain and bone health. They also stabilize blood sugar and fight belly fat and inflammation. It’s no wonder this superfood is becoming so popular.
If you find it hard to manage breakfast before work, chia pudding is a great option to have ready to simply grab and go. My husband often rushes off to work in the morning and loves to bring this to eat at his desk.
At home I take the time to turn my chia pudding into a pretty breakfast bowl with an assortment of fresh fruits or chia jam and sprinklings. It’s a lovely way to start my day.
The most basic version is simply 1 cup of milk to 1/4 cup chia seeds. For vegan options you can use nut milks such as almond or cashew, or soy milk if you wish to go nut-free.
Give the mixture a stir after 15 minutes or so, otherwise the chia can clump together which yields an undesirable texture.
When I started making these chocolate chip granola bars in the fall they quickly became a family favourite that was put into heavy rotation. I whip up a batch every week. They are easy to make, tasty, and infinitely cheaper and healthier than store bought. They are nut-free and sesame-free, making them safe to bring to school and community spaces with allergy-friendly food policies. They also keep well. I pop them into the daughter’s lunch box, and pack them for snacks at the park and for after-school activities throughout the week. My husband also takes them to work to munch on when that afternoon slump hits. The ingredients are all from the pantry.
1/2 cup avocado oil (or another neutral flavoured oil)
1/2 cup honey
1 tbsp vanilla extract
Preheat oven to 300F and line a sheet pan with parchment paper.
In a large bowl combine dry ingredients.
In a medium bowl or large measuring cup combine wet ingredients.
Drizzle wet ingredients over dry ingredients and THROUGHLY combine.
Spread the mixture on the prepared baking sheet and PRESS DOWN FIRMLY to shape it into a rectangle (about 11×12 inches). If you don’t press it together well and it’s loose then you’ll end up with granola instead of granola bars.
Bake for 25-35 minutes, or until the top starts to turn golden.
Allow to cool for about 15 minutes, then cut into bars (thirds lengthwise, then eight across).
These granola bars can be stored in a container for a couple weeks (if they last that long).