Posted on October 02, 2018 by Emily Forbes
Last week we posted about breakfast ideas and one suggestion was chia seed pudding. Pudding for breakfast? Yes, you heard me right, pudding for breakfast. This is a super easy breakfast to prepare but can also serve as an actual pudding.
Ingredients:
- Chia seeds
- Milk of choice
- Fruit of choice
- Sweetener of choice
- Additional flavours/spices
- 1 Tablespoon maple syrup, honey or sweetener of choice, although this is optional and I don’t always use it. But everything does taste better with a little maple syrup.
- Blueberries, strawberries or raspberries, for topping. But you can use any berries or fruit you fancy. I have also used dried figs and nectarines.
- 1/2 teaspoon vanilla extract. Cinnamon, nutmeg and cardamom are also nice options to try.
Method:
- The beauty of the chia seed pudding is that it is completely versatile to suit your tastes.
- A seed to the liquid ratio of 1:6 works well, so 6 Tablespoons chia seeds to 2 cups unsweetened coconut, almond or cashew milk. I like to use the canned, full-fat coconut milk. It makes the pudding super thick and creamy.
- Mix the chia seeds and milk together in a bowl or shake in a mason jar. Let sit for 5 minutes before shaking or stirring again.
- Add in vanilla extract and/or spices and stir in.
- You either add the sweetener into the mix or on top at the end when serving.
- Let the mixture set for at least 1-2 hours in the fridge, I leave mine overnight.
- You can leave in the bowl to set or divide into single jars to be served as a pudding or taken to work on the go.
- Top the pudding with a fruit of choice before servings.
- An added bonus of being vegetarian, vegan and gluten-free friendly.
A nice breakfast option to alternate your eggs with. High in fibre and healthy fats and some protein too. Tag us in your pictures and let us know what you think of this recipe @motive8_north #motive8north
Picture from https://pixabay.com/en/macro-chia-pudding-coconut-milk-1285670/