Chia Breakfast Pudding

I am all about quick and easy meals this week (like this one), and breakfast is something that I know everyone is always trying to make as painless as possible.  Most of us have zombie-level brainpower in the mornings that leaves us incapable of handling kitchen utensils with any dexterity.  When I feel a week like this coming on, I try to come up with no-fuss breakfasts that I can either portion out on Sundays or throw together any which way I want on a weekday morning.  I’ve already given you a smoothie recipe, which is about as easy as it gets, but I’ve also been known to make a huge batch of slow-cooker oatmeal, and lately I tried the latest craze to hit the interwebs:  chia pudding.

That’s chia, not chai (although I  bet a chai chia pudding would be amazing!).  Chia seeds are the one and the same that came in those chia pets we all grew up seeing on TV (if not owning).  But instead of sprouting the seeds as you would in the pet, you just eat them.  Chia seeds are a “superfood” that you can find in your health-food section, and they have loads and loads of health benefits, including being high in calcium, fiber, and omega-3 fatty acids.  I trust that you guys are all good at The Google, so I won’t bore you with the details.

But full disclosure:  if you have a thing about texture, this may not be for you.  Soaking the seeds whole overnight vs blending them as I do below will give you different results.  But, essentially, if you are OK with a cross between tapioca, pudding, and Cream of Wheat, it really is an easy and healthy way to have a grain-free and dairy free morning!  I make mine a basic vanilla that I can use as a base for many combinations during the week (including adding cocoa powder to it one day!).

Vanilla Chia Pudding
Adapted from Detoxinista
Makes 4 servings

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Ingredients:

1 can full-fat coconut milk (almond milk would work just as well!)
6 tbsp chia seeds
2 tsp vanilla extract
2 tsp maple syrup or honey
Any of the toppings you would use on oatmeal!

Directions:

1.  Combine everything into a blender, and blend for about 3-4 minutes until well-blended.
2.  Pour into an air-tight container, and let chill overnight, so that the chia seeds thicken the mixture up a little.  You could also portion the mixture into small jars/glass containers if you intend on grabbing-and-going on your way out.
3.  In the morning, I prefer mine a little warm so put my portion into the microwave for about 20 seconds.  Top with whatever tickles your fancy!  One day I used leftover berry compote , and then the next I used banana, dried blueberries, and walnuts!  Both were delicious!

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What’s your favorite no-fuss breakfast?

Chia Breakfast Pudding
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 can full-fat coconut milk (or almond milk)
  • 6 tbsp chia seeds
  • 2 tsp vanilla extract
  • 2 tsp maple syrup or honey
  • Any of the toppings you would use on oatmeal!
Directions
  1. Combine everything into a blender, and blend for about 3-4 minutes until well-blended.
  2. Pour into an air-tight container, and let chill overnight, so that the chia seeds thicken the mixture up a little.  You could also portion the mixture into small jars/glass containers if you intend on grabbing-and-going on your way out.
  3. In the morning, I prefer mine a little warm so put my portion into the microwave for about 20 seconds.  Top with whatever tickles your fancy!

 

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