My typical Saturday morning routine almost always (I’m talking 95% of the time) includes a massive iced coffee with almond milk and a bagel with cream cheese. This is my little weekend guilty pleasure. However, after a week of indulging in one too many carbs, I had to put my foot down. After researching different chia seed pudding recipes, I came up with the variation that worked for me (below). This is an insanely healthy and quick breakfast (or dessert) option. Additionally, you can make a big batch and leave it in the fridge. Super easy. It should last you at least 4-5 days.
I’ve tried both black and white variations of chia seeds. I don’t really notice a difference between the two, so you can go with either. I recommend using vanilla almond or coconut milk with this recipe to add flavor. If you have a crazy sweet tooth then throw in some stevia or extra vanilla, and you should be good to go. I topped mine with bananas and blueberries, but you can really go crazy here and pair with any fruits or nuts that you’re into.
What You’ll Need:
3/4 cup almond or coconut milk (my fave brand can be found here. You can buy at Whole Foods)
¼ cup chia seeds (black or white)
½ tablespoon of honey or maple syrup
1 teaspoon vanilla extract (optional)
Directions: Mix the milk, chia seeds, honey and vanilla extract in a bowl or mason jar. Stick in the fridge overnight (the longer the better for all that goodness to gel together). When you take it out in the morning, stir well before serving. Lastly, top with fruit and/or nuts.