Chia seed pudding is one of my favorite go-to breakfasts these days. It wasn’t until recently I learned about the benefits of these tiny little black & white seeds. Turns out they are perfect to use in just about anything — baked goods, smoothies, sprinkled on top of yogurt, cereal, fruit & salads. But what’s even more exciting: they have the ability to absorb 10 times their weight in liquid. And that’s when the magic happens…
Ever since I saw it on A Beautiful Mess, I wanted to try it. It’s an amazingly simple recipe that can be thrown together the night before to make breakfast time a breeze – a must whenever you’re rushing out the door in the morning! Made with almond or soy milk, this delicious pudding is more like having a creamy dessert to start your day. But who has a problem with that, right?
1 cup (240ml) almond (or coconut) milk
½ cup (40g) chia seeds
1/8 tsp vanilla extract
1 tbsp honey (or maple syrup)
pinch of cinnamon
Mix the chia seeds, (warm) almond milk, honey & vanilla. Give it a good stir, cover, and refrigerate for a few hours or overnight. Top with your favorite fruit or chopped nuts (I love pomegranate seeds, goji berries & roasted almonds).