02 Aug Chia Seed Pudding
Variations of this recipe have become one of my favourite fast food breakfasts on the run. Don’t get me wrong, I still love smoothies, but my mind (and mouth) sometimes feel more satisfied when I chew my food. Chia puddings have become my go to alternative when I’m in a hurry in the morning.
I soak the chia seeds right in my blender when I wake up and jump into the shower and get ready while they’re soaking. When I’m done my grooming and meditation routine, I quickly blend the ingredients together. Sometimes I even have time to make a smoothie bowl to put on top.
If you’re prepared and forward thinking, you can soak the chia seeds in nut milk along with the other ingredients the night before (without blending if you use nut milk instead of whole nuts) and you’ll have a nice thick pudding waiting for you when you wake in the morning. Personally, I don’t like my pudding cold, so I prepare it in the morning with room temp water.
With or without the smoothie bowl layer, this recipe is filling and nutrient dense. Let me introduce you to my new love…
What you need
1/4 c chia seeds
1/4 c hazelnuts
1 c pure filtered water
1/2 tsp vanilla
1/2 tsp ground cardamon
1 tsp ground cinnamon
2 Tbsp maple syrup (optional, if not using smoothie bowl topping)
Topping
Fresh berries of choice, coconut and or chopped nuts/seeds
or
Smoothie Bowl (just a condensed version of a smoothie)
Blend together:
1/2 frozen banana (peel removed)
1/4 chopped mango (or berries of choice)
1/4 c coconut milk
What you do
- Soak chia seeds and nuts in water, right in your blender for at least 10 minutes
- Add remaining pudding ingredients and blend everything together in blender on high speed until a smooth milk consistency is achieved
- Pour the mixture into 2 separate serving dishes
- Clean your blender and make smoothie bowl to pour on top of pudding, if using or just top pudding with nuts, seeds, berries and/or shredded coconut or serve with granola instead
Serves 2
Find more options and some of my creations on Instagram.
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