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.
This recipe can easily be doubled or tripled and can be made advance and eaten over a couple of days.
- 1 cup of your choice milk (almond, cashew, soy and cow’s milk all work well)
- 1/4 cup chia seeds
- 1/2 tsp vanilla
- 1-2 tbsp of sweetener such as maple syrup, agave, or honey
- toppings of your choice such as chia jam, fresh fruit, dried fruit, granola, nuts, seeds, cacao nibs, coconut flakes
- Whisk together your choice of milk with vanilla and chia seeds.
- Allow to stand for 15 minutes then whisk again.
- Refrigerate for several hours or overnight while the chia seeds plump up.
- Add sweetener, if desired, and any toppings of your choice.
The pudding can end up a little too thick or thin if you don’t measure properly. To correct this simply add a little more milk to thin it out or a scant amount of chia seeds to thicken.