Chia Seed Breakfast Pudding

My new favorite breakfast. Those of you that know my eating habits know that I get fixated on things and will eat them over and over and over. This is my new fixation. If you like the consistency of tapioca pudding then you will love this. Note: you have to prepare it the night before and let it sit in the fridge while you sleep. Also, I don’t tend to use a wine glass… but if you are feeling it, why not?

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(image from A Beautiful Mess blog)

Chia Seed Pudding

  • 2 tbs chia seeds
  • 1/2 cup unsweetened soy milk (or almond milk or whatever milk type you have on hand)
  • 1/8 tsp vanilla extract
  • 1 tbs maple agave (or honey or maple syrup)
  • Fresh berries or pomegranate seeds

Slivered almonds

Put chia seeds, soy milk and vanilla into a small bowl and stir until well mixed. Place the bowl in the fridge for an hour or so and then stir it one more time to be sure it is well blended. Let the mixture sit in the fridge overnight and in the morning it will have a great tapioca type consistency.

Drizzle maple agave on top and add fresh berries/nuts. All set…

Fun Fact: Apparently the Aztec’s used chia seeds as their currency. Two tablespoons were supposed to sustain an Aztec warrior for the better part of a day (I guess because of the fiber?). Doesn’t work for me… I am hungry again in a few hours. But then again, I am one of those people that likes to eat every two to three hours anyway. Maybe the Aztec warriors had different metabolisms?

VARIATIONS: 

You can mix up the add-ins for some other tasty flavors…

Try adding a pinch of cinnamon and nutmeg to the mixture before it sets overnight.

Or try adding 1 tbs of cocoa and a pinch of cayenne (and maybe some chocolate shavings on top).

You can also use coconut milk instead of soy for a richer flavor.

 

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