There are few dishes that are delicious enough for dessert yet healthy enough for breakfast, but chia seed pudding is one of them. Beyond being tasty, it’s easy to make and loaded with omega-3 fatty acids, fiber, and protein, which make you feel full for longer. Here’s the recipe:
1/4 cup chia seeds
1 1/2 cups of your favorite milk
1 tablespoon of maple syrup or other sweetener
dash of ground cinnamon
1. Put your choice of milk into a container (homemade almond milk, coconut milk, or cashew milk work well). Add a dash of cinnamon and maple syrup. Stir.
2. Add the chia seeds. It won’t thicken immediately, but these seeds absorb liquid like nobody’s business. Give the mixture a good stir so that all the seeds are wet and there are no dry clumps.
3. Cover the mixture and place it in the fridge for several hours to overnight to allow it to thicken. The seeds should become soft and gelatinous. If they are crunchy, the pudding isn’t ready yet. If the seeds are clumped together (which can happen if they aren’t stirred thoroughly), use a spoon to break them up followed by a whisk to further separate the seeds. Sticking to the measurements above and not making large batches will help to prevent clumping.
4. Now comes the fun part of adding your own toppings. Strawberries, blueberries, pomegranate seeds, raspberries, and mango are particularly wonderful, but sky’s the limit! Other toppings and extras to try include raisins, grated apple, chocolate, granola, coconut flakes, pistachios, bananas, pumpkin pie spice, toasted hazelnuts, or a little more maple syrup or honey if you would like some extra sweetness.