There’s a new breakfast in town. Have you tried chia pudding? I made some this week and I thought I would share it with all of you. It’s so easy to make and lasts for a long long time in your fridge. Not only is it a great breakfast, it’s also the perfect snack. Let me know what you think. Here’s the how-to:
- 1 Cup of raspberries (fresh or frozen, I used fresh)
- 1 Cup of milk (you can use any kind, I opted for almond milk)
- 1 tsp of honey
- 1 tsp of pure vanilla extract
- The juice of one lemon
- 2 Tbsp of greek yogurt
- 4 Tbsp of chia seeds
- A food processor or blender
- 1 medium-sized container (I just used glass tupperware but you could use any kind of container that will fit in your fridge.)
- In your blender or food processor combine all ingredients EXCEPT the chia seeds and blend until smooth.
- Pour the mixture into your chosen container and sprinkle in your chia seeds.
- With a spoon or rubber spatula give the mixture a good stir to make sure that the chia seeds are fully incorporated.
- Cover your container and place it in the fridge. Let it sit for a minimum of an hour so that the chia seeds have time to absorb the liquid, this is what creates the pudding-like consistency. I like to let mine sit over night so that it really gets the opportunity to set up.
I poured my pudding over a sliced banana and topped it with coconut and walnuts but you could top yours with anything your heart desires. You can do all kinds of things to make this recipe your own, kind of like having a sundae for breakfast except with fruit so it’s more adult and nutritious (and socially acceptable). Enjoy!