Chia Pudding

Chia Pudding

Breakfast is the most important meal of the day, so they say. Personally, I love all meals but I find breakfast especially enjoyable. I love making time in the morning, to greet the day and peacefully enjoy a bowl of goodness next to a cup of strong coffee. I usually have sweet foods for breakfast, like porridge, granola or banana pancakes. But some mornings, it is great to have a change and chia pudding is a nutritious alternative to an oaty breakfast. Chia pudding is especially handy if you don’t have a lot of time in the morning; this dish should be prepared the night before. So while you sleep, the magic happens and you wake up to a ready-to-eat jar of gorgeous chia! If you want to prepare your breakfast beforehand, maybe have it as takeaway while still caring about its nutritional value, this is for you!

 

praise those chia seeds

Even though these seeds are tiny, they have what it takes. Chia seeds are the eatable seed of a plant from the mint family. They are traditionally cultivated in central Mexico and Guatemala and are commercially grown in Central and South America. Chia seeds are hydrophilic, which means that they love water, absorbing up to 12 times their weight when being soaked. These little seeds consist of about 6% water, 16% protein, 42% carbs and 31% fat (omega 3,6 and 9). We also find B vitamins such as thiamin/B1 (which makes your body use carbohydrates as energy) and niacin/B3 (involved in cellular metabolism throughout your body). In addition, chia seeds are rich in dietary minerals such as iron, calcium, magnesium, phosphorus and zinc. They are great to just sprinkle on your breakfast yoghurt or porridge but when soaking them, we make their nutritional goodies easier to digest for our bodies. Now get stirring, people, cause we’re about to make some pudding! 

 

 

Prep Time: 5 min

Servings: 1

 

For this recipe you will need:

 

1 cup milk of choice (e.g. almond, oat or coconut milk)

½ cup yoghurt of choice

1 tablespoon maple syrup

¼ cup chia seeds

¼ tsp cinnamon

½ tsp vanilla extract

 

optional toppings:

toasted nuts or seeds

homemade granola 

dried fruit (e.g. raisins, dried figs, dates, prunes or banana chips)

coconut shavings

fresh fruit (e.g. banana, apple, apricots or mango)

maple syrup or another sweetener

peanut butter 

 

 

Instructions:

  1. In a medium-sized bowl, whisk together the chia seeds, milk of choice, yoghurt of choice, maple syrup, cinnamon and maple syrup. You can transfer this mix into a jar or Tupperware.
  2. Place the bowl in your fridge overnight or at least 6 hours before consumption. 
  3. Pour the chia pudding into your favourite breakfast bowl and top with granola, toasted nuts and seeds, dried fruits, fresh fruits cocoa nibs, cinnamon, maple syrup, shaved coconut and whatever else you’re into these days! I decided to go with fresh banana, raspberries, shaved almonds, sunflower seeds, cinnamon, maple syrup and of course the obligatory spoonful of smooth peanut butter (I’m sure you’ve noticed that already, I’m never skipping that last important dollop of nutty, creamy deliciousness). ♥

 



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