It’s been two weeks since I’ve been back at school, and I’m starting to settle back into the routine of eat, sleep, read textbooks, repeat. Part of that routine though definitely includes enjoying a big jar of easy peasy chia pudding; sometimes in class, sometimes on the bus. I always get odd looks when I bring out the chia pudding jar, but hey — this girl knows the importance of a nutritious breakfast.
When your alarm goes off at 6:30 (so that you can make yourself a nice, healthy breakfast and actually make it to your 8:30 class on time) it’s oh so tempting to just hit the snooze button and roll over back into sweet slumber. Sleep longer…or make yourself a nourishing breakfast? That is the question. And the former often comes out the winner, especially in the winter time. I mean, how could you not rather want to snuggle up under the blankets?
Luckily, you can have both a longer sleep and a wholesome breakfast when you have a batch of chia pudding waiting for you in the fridge. Simply toss the jar into your lunch bag, purse, backpack and away you go towards a productive (hopefully yes?) day.
Seriously, chia pudding is a life saver. It’s very easy to make, super customizable, and very nutritious!
Remember those little green sprouts that grew out of terra cotta trolls and other fun containers? Well, those little sprouts come from chia seeds (aka little powerhouses of nutrition). For only 2 tablespoons, they contain an incredible source of dietary fibre (11 g), protein (4g) , and omega-3 fatty acids (5g). In addition, chia seeds contain a significant amount 0f calcium, magnesium, manganese, and phosphorus, among other vitamins and minerals. To boot, chia seeds are high in antioxidants, which help our body fight off free radicals (the little buggers that contribute to aging and disease).
Honestly, you can never go wrong with including chia seeds in your diet.
Chia pudding is very similar to tapioca pudding in texture, so it feels like you’re eating dessert for breakfast! Mind you, this chia pudding can easily be enjoyed as a dessert too!
Once you have this easy peasy chia pudding recipe down, the possibilities for flavour and topping customization is endless!
Currently, my favourite toppings and mix-ins are frozen blueberries or raspberries. They’re super easy to toss into your chia pudding before leaving the house, and as they melt, they give your chia pudding a wonderful fruity flavour. And of course, you get all the extra nutrition from the berries.
Coconut flakes and mango, chocolate chips (or cocoa nibs) and nut butter, and granola and fresh berries are other dreamy topping combinations.
Easy Peasy Chia Pudding
- 1 cup milk of choice
- 1 tsp unrefined sweetener (maple syrup, coconut sugar, honey, etc, or to taste)
- 4 tablespoons chia seeds
- toppings and mix-ins of choice *see notes
Mix together milk, sweetener, and chia seeds in a lidded jar.
Leave in the fridge overnight or for 6 hours, until chia seeds have absorbed some liquid and the mixture has become thick.
Chia seeds can become clumped together as the pudding sits, so give your chia pudding a good mix before adding toppings and mix-ins.
If you find your chia pudding is still too liquidy, add in another tablespoon of chia seeds and wait 10 minutes for your pudding to thicken up more.
Some suggestions for toppings and mix-ins:
- fresh of frozen fruit
- chocolate chips
- nut butters
- chopped nuts
- raw or toasted coconut flakes
Your chia pudding will keep refrigerated in an air-tight for up to 3 days. It will also get a lot thicker the longer it sits, so you might want to add in a tiny splash of milk before eating it.
Quote of the post:
“My grandmother lived to 104 years old, and part of her success was she woke up every morning to a brand new day. She said every morning is a new gift. Her favourite hobby was collecting birthdays.”
– George Takei