Chia pudding is probably one of my favorite breakfasts. I love the texture and how it almost feels as a dessert while being so nutritious.
Chia is high in protein, calcium, manganese and omega 3. Will gift you younger looking skin, stronger heart and help to heal your gut. And all of this does one such a tiny seed… pure magic… Now you maybe understand better why I love this breakfast so much.
If I don’t have plant-based milk on hands I like to make quick cashew milk in the blender by blending 30 gr of cashews and 150 gr of water and you don’t need to strain it since the fiber from nuts its always a positive side and since the chia will swell up you definitely won’t notice any pulp!
My favorite variations are chocolate (of course) and raspberry lemon.
1. For the chocolate
Add 1 tbsp of cacao and extra tbsp of maple syrup before refrigerating your chia pudding and shake well for them to incorporate.
On the morning I like to serve it with cacao nibs(its never too much chocolate), toasted almonds and blueberries
2. For the berry version
Simply blend cashews with water, 50 gr of raspberries and zest and juice of 1/2 lemon and use it in place of your coconut milk. The rest is the same, just taste it before refrigerating, I love the tangy flavor but if you prefer your breakfast sweeter just add an extra tablespoon of maple syrup. I like to serve it with berries, banana coins, toasted coconut chips.
Classic chia pudding plus variations
- 180 grams coconut milk
- 3 tbsp chia seeds
- 1 tbsp maple syrup
- 1 tbsp coconut yogurt optional
- 1/2 vanilla pod seeds only
- Add Chia seeds to your coconut milk slowly and whisking continuously so they won't clamp up.
- Stir in maple syrup, vanilla seeds and coconut yogurt if using. Refrigerate overnight.
- On the morning check the consistency and add a splash of milk if desired.