For several years now, chia pudding has been one of our most popular breakfasts at home. Firstly, because everyone can eat it: we have someone with celiac disease and someone with a fish allergy, but also because it's delicious.
Also, I like it because I make it at night, which leaves me more time in the morning so I don't have to rush - plus it's healthy, it's very tasty and it's filling without leaving a feeling of heaviness.
My children love it because it's like they're eating dessert for breakfast, and because you can easily personalize it.
The basic recipe I always use is from Minimalist Baker .
In her recipe she uses:
1 part of chia seeds
3 parts plant-based milk (I like hazelnut or macadamia)
1/2 part cocoa powder (no added sugar)
salt (a pinch), vanilla extract, cinnamon and maple syrup to sweeten (but very little, it's still sugar)
After mixing everything well, you can put it in the refrigerator for at least 8 hours. I leave it overnight.
In the morning I blend it with an immersion blender to crush the seeds, although you could leave it as is if you don't mind the texture, and I add a little more plant-based milk if I see that it is too thick.
After serving it in individual bowls, everyone decides what they want to add. These are some of our favorite combinations, which would also work well as a snack or dessert.
- Banana and peanut butter
- Banana and almond cream
- Strawberries and cacao nibs
- Banana, walnuts and unsweetened shredded coconut
- Blueberries and slivered almonds
- Mixed berries
Chia seeds are nutritionally good because they have a high content of Omega 3, and when they are crushed we also benefit from their fiber.
Have you incorporated chia seeds into your diet?