Lately, I’ve given up green smoothies for breakfast in exchange for chia puddings. The weather has felt too cold to enjoy sipping on a smoothie but I still needed something that was fast, filling, and healthy for workday mornings. I like to make a lot of chia pudding at once, enough for every morning or to enjoy as a snack. Then I store them in either small mason jars or the dessert cups from my childhood as pictured.
Chia seeds are known as a superfood for good reasons. They contain omega-3, fibre, and help slow down digestion. Plus, they absorb liquid making them expand to keep your belly full longer, making it simpler to curb your early morning snack craving and curb the dreaded after school hangry hour (hunger + angry) before dinner.
- 4 cups liquid: water, coconut water, or nut milk-I used unsweetened almond milk.
- 3/4 cup chia seeds
- 2 teaspoons vanilla extract
- 2 tablespoons honey-I try to pick up local honey at my farmer’s market
I pour all the liquids in the blender, give them a quick mix them up, then I add in the chia seeds. I blend them on low before pouring into a big mixing bowl.
Once its in the bowl, I mix the pudding about three times over a half hour, letting it sit in the fridge between mixings. The last step is to pour the mixture into your jars or bowls. It makes about 6 servings. I prefer to let puddings sit for several hours before eating so it is nice and thick.
Adding toppings to my chia puddings make it much tastier as this recipe is quite plain. My favourites are coconut flakes, cinnamon, and pomegranates. Other yummy healthful suggestions are cacao nibs, berries, hemp seeds, or some dried fruit.