Looking for a delicious make-ahead breakfast that takes 2 minutes to prepare? Enter Chia seed pudding! Chia seed pudding is a great versatile breakfast. I make it regularly and you can eat it all year long. On warmer days, you can eat it straight from the fridge, or on snow days like today in Charlottesville, I add a few splashes of nut milk and heat it up on the stovetop. If you are not familiar, once it has soaked for a few hours (or overnight), it has the consistency of tapioca pudding and it pairs well with any topping.
Chia seeds are mighty nutrients – they contain loads of omega 3’s, fiber, and iron. I add chia seeds to almost everything because they have no taste and a nice texture. I like my pudding topped with almond butter and berries, but you can add anything you want!
CHIA SEED PUDDING
2-3 servings
INGREDIENTS
- 2 cups of non dairy milk
- 1 cup of chia seeds
- 1/2 tsp. of cinnamon
- 2 scoops of collagen protein powder ( I like Vital Proteins or Primal Kitchen)
- 1 tsp. of vanilla extract or monk fruit sweetener
Optional Toppings:
- 1 tbsp. of honey
- 1 tbsp. of nut butter
- Fresh berries
- Crushed nuts or seeds
INSTRUCTIONS
- Place all ingredients in a bowl or glass jar and mix
- Do not fill all the way to the top in order to leave room for expansion
- Cover, and place in the refrigerator for several hours or overnight
- Eat cold or warm. If warm, then add 2-3 splashes of nondairy milk and heat over the stovetop for a few minutes. Stir occasionally.
- Enjoy!