When it comes to breakfast, I am the worst. I used to make a coffee or 2 in the morning sustain me until lunch time but then I discovered Chia Seed Pudding.
Because I make it the night before, it is easy to grab out the refrigerator first thing in the morning, add my toppings and I am good to go. Chia Seed Pudding is such a versatile recipe for anyone with any sort of food allergies or sensitivities as you can use any type of milk that suits your needs and you can choose the toppings.
If you use a milk that has any sort of vanilla flavoring to it for example, Vanilla Almond Milk, I would suggest omitting the vanilla already included in the recipe.
As for toppings for the Chia seed pudding, the options are limitless.
Some of the ones I have tried and enjoyed are:
- Fresh berries
- Sliced Bananas and a dollop of peanut butter
- A dollop of hazelnut spread
- Even a tablespoon of your favorite jam is good if you don’t have fresh berries
And this doesn’t just have to be for breakfast, it makes a nice snack or dessert as well. It can usually sit for a day or 2 in your refrigerator but I wouldn’t leave it any longer than that. Also, if you can, give the pudding a stir a few hours after you’ve first made it. I can get a bit clumpy in spots, so it’s good to mix it up.
- Small mason jar
- 2 tbsp Chia Seeds
- 1/2 cup milk (Choose your favorite type)
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- Fruit or toppings of your choice
- Add all ingredients, except for toppings to mason jar or container with lid
- Be sure to combine all ingredients thoroughly.
- Let sit overnight (or minimum 6 hours) in refrigerator.
- Add toppings of choice right before you eat.