Chia Seed Breakfast Pudding
As the warmer months set in, you’ll probably start to crave food that’s a bit lighter and less, er, stove-intensive, but that’s still filling and nourishing. Enter.. the chia seed breakfast pudding.
Chia seeds, for many years, were the butt of the, uh, seed world?, relinquished only to growing hair on terra cotta pets. That is, except in native Mexican groups and, specifically, the Tarahumara tribe of “super-athlete” runners in Mexico who were detailed in the überpopular (for runners, that is) book Born to Run. Like the dutiful runner he is, O read the book on a trip to, naturally, Mexico, and that was that. We now have at least a pound of chia seeds in our fridge at all times.
Why? Chia seeds are brimming with goodness, packed with fiber, omega fatty acids, calcium, antioxidants, protein, and more! Chia seeds absorb 12 times their own weight and expand, creating a sort of jelly and easily curbing your appetite. They’re extremely filling and fabulous for a burst of energy, the Gu of the natural world. That jelly also comes in quite handy when it comes to raw and vegan desserts, specifically puddigs. Enter.. the chia seed breakfast pudding.
“You already said that!” you shout, infuriated.
“I know,” I reply. “Why are you so infuriated? You should eat more chia seed breakfast puddings, and you’ll be less infuriated.”*
What we love so much about this pudding is that a) it is so nutritious and filling, b) it’s cool and refreshing, c) it takes mere seconds to prepare, 4) it’s insanely delicious and versatile, and 5) you can do it all way in advance. How’s that for packing a punch?
O begs for this chia seed pudding for breakfast all the time, yet refuses to actually make it when I tell him how easy it is; I guess I just “make it better”, as he claims I do to pretty much everything. We keep it simple with a bit of real maple syrup, some seeds–usually pumpkin, and some fruit–ideally blueberries. When blueberries go on a massive sale, we buy pint after pint after pint and keep them in the freezer to enjoy year-round. Whatever you have on hand, though, will work beautifully.
You need at least 30 minutes for the recipe to really work and for the chia seeds to “set” but overnight is ideal to properly chill it. It takes a couple minutes to throw together the night before for a perfect breakfast.
*Data still processing on the relationship between chia seed breakfast puddings and infuriation.
Chia Seed Breakfast Pudding
- 2 tablespoons chia seeds
- ½ cup almond milk or any other nut, coconut, soy or dairy milk
- 1/2 tablespoon maple syrup
- 1 cup fruit optional
- 1 tablespoon seeds or nuts optional
- Mix all ingredients well and cover in an airtight container. Chill at least 30 minutes, preferably overnight.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Read more about chia seeds at http://www.doctoroz.com/blog/lindsey-duncan-nd-cn/chia-ancient-super-secret
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