Chia seed pudding might seem a little out there, but bear with me, it’s a great substitution for all the sugar packed and carb loaded choices.
Sometimes it can be really hard to maintain healthy eating habits, especially at breakfast time. There are too many temptations that lead me astray every morning. Toast is my biggest culprit. The thought of butter melting on to a hot piece of crunchy bread makes my mouth water.
Choosing a healthy breakfast can be tricky, there are so many recipes where do you start? As you probably know, breakfast is the most important meal of the day, so when you start your day healthy, the rest of your diet be a lot easier to maintain throughout the day.
Chia seeds are my choice this week for my morning fuel, and I’ve been impressed so far. They can be used as a substitute for eggs, or they can be sprinkled on top of your yogurt, granola or porridge (oatmeal). I decided to make Chia Seed pudding.
Fun facts about chia seeds:
- They’re native to central and southern Mexico and Guatemala
- They are gluten free, vegan friendly, raw food and loaded with antioxidants
- Chia seeds are high in protein and fibre – a great food for weightloss
- They can absorb up to 12 times their weight in liquid when soaked
- Despite their size, chia seeds are one of the most nutritious foods out there
What you need
- 1/2 cup of chia seeds
- 3 cups of milk or milk substitute. Coconut milk is a lot thinner than almond or soy milk, so it might take a couple more sprinkles of chia seeds.
- Berries or a banana to add flavor
- Honey or sweetener to taste (this is optional)
What to do
- Measure out 1/3 cup of chia seeds and 3 cups of milk or a milk alternative
- Stir the mixture together. Make sure to push the chia seeds to the bottom.
- Let it stand for 10 minutes
- Then stir again until the mixture is evenly distributed. This is the time where you can add some blueberries, raspberries, honey or even a banana. The fruits will soak in the mixture and add a natural sweetness.
- Cover the container and put in the fridge for either 3 hours or overnight. I prefer to leave the chia seeds soaking over night, it thickens the mixture a lot more than just a couple of hours.
- Once the mixture has set, pour however much you want in a bowl. If the chia seed pudding looks too runny pour some more chia seeds in to the mixture and let it stand in the fridge for 30 minutes.
The result is a delicious breakfast. add some extra fruit or honey on top to sweeten the taste. I usually put coconut milk yogurt with it to make the mixture go further.
Do you have a chia seed recipe that you’d like to share? Let me know in the comments below.