Today I wanted to share with you one of my go-to breakfast options called chia pudding!
One reason I like to incorporate chia seeds into my diet is that they are considered a “superfood!” This little seed from Mexico and South America has so many great health benefits. You could say it is small, but mighty!
There are a few different ways you can use chia seeds, with some of the most common being in smoothies, muffins or breads, granola or in chia seed pudding! One of the best things about chia pudding is that it is so easy to whip up in the evening for breakfast the next morning. As the chia seeds soak in the milk or milk substitute, they get soft and gel-like. Chia pudding is pretty filling and has a good balance of carbs, protein and fat to hold you over!
One of my favorite recipes is this “PB&J inspired chia pudding” from 40 Aprons. Below I will tell you how to make this one and also share a couple other recipes that I commonly use! They are all pretty similar.
The night before you want to eat your chia pudding, gather the ingredients and mix up the proper amounts in your desired container with a lid. I personally really like using these little mason jars, because I can mix it up, shake it up and eat it up, all in this one container. Less dishes is always a win in my book! You don’t really have to shake it unless your nut butter is kind of thick and doesn’t mix in very easily. I halved the recipe here, which is enough for one person. For the full recipe, you’ll need a bigger container or two of them. I often do the full recipe, even if I am the only one eating it, because it saves well in the fridge for breakfast or a snack on another day!
In the morning, cut up the organic strawberries and put them in a bowl with the maple syrup, vanilla and salt and stir well. Then let the bowl just sit on the counter for 30 minutes or so to allow the strawberries to macerate. This makes them so delicious!
Pull the chia pudding jar our the the fridge and stir. If it seems too thick, you can add a little coconut milk or water to it. One thing I have discovered with coconut milk is that different brands can have different consistencies and some are more prone to turning into a thicker coconut cream. But it is easy to thin out if needed!
Last but not least, top with the strawberries and enjoy! It might remind you of a good old-fashioned PB&J!
Speaking of old-fashioned, who remembers Ch-ch-ch-chia Pets?! This is what came to me as I was laying in bed last night, trying to fall asleep! It made me giggle… and I knew I had to include it in this blog post, since it would be a fun memory for some of you! For those youngins who have no idea what I am taking about, it was a popular gift/decorative item in the late 1980’s. Basically they were terracotta planters in various shapes… animals, celebrities, cartoon characters, etc. You planted chia seeds in them, which would grow to look like a green coat. I don’t think my family ever had one, sadly! Believe it or not, they are still being sold!
I digress.
Hopefully you will enjoy trying out chia pudding! Maybe it will make it’s way into your regular breakfast rotation as well. It is so easy to be creative and make it your own by adding/substituting berries, nuts, coconut, honey or nut butters! Just experiment and have fun with it!
