I have been eating chia seeds for awhile now. Chia seeds are rich in omega-3 fatty acids, B vitamins, and packs 16 grams of protein in every 3 oz serving. In our house, they get sprinkled on top of a yogurt parfait with some crunchy pumpkin seeds, and other times they get added to a round of vanilla almond granola, or tossed into a batch of warm blueberry muffins.
But the one way I had never eaten these powerhouse seeds was to try them as the main ingredient – up to this point they were only a supporting character in my effort to eat better. It’s not that I was scared of them, but it just seemed so weird when I saw things like chia seed “pudding.”
Really? Seeds taste like pudding? Pudding doesn’t normally have seeds, well, at least no pudding I had met so far. Sure, creamy vanilla or chocolate pudding – sign me up. Seed pudding? Uh….??
But try it I must. It’s something new to me and even though it could have been horrible (it’s delicious by the way!) I had to give it a try. So I looked around for recipe ideas and decided on trying this pudding for breakfast. Nothing more than soaking some chia seeds in your favorite nut milk and fifteen minutes later you have a protein packed, super flavorful and creamy breakfast pudding.
The chia seeds soak up all the milk and honestly, turn into pudding. It’s no vanilla or chocolate pudding – those are in a league all their own – but the chia and almond milk become very “pudding-like.” I think this pudding is best served chilled with some sweet peaches, fresh raspberries and toasted almonds slivers but if you can’t wait for a turn in the fridge you can eat it as soon as the seeds absorb the milk. And if you like your breakfast on the sweet side, drizzle a bit of agave nectar or honey over the top of everything.
chia pudding breakfast bowl
from 101 Cookbooks
makes one large bowl or two smaller servings
2 tablespoons chia seeds
2/3 cup almond milk (or your favorite nut milk)
sweet peaches, ripe raspberries, toasted coconut, slivered almonds, agave nectar, honey – whatever toppings you like
Combine the chia seeds with the almond milk and stir well. Allow to sit for at least 15 minutes, stirring occasionally, or until the chia seeds completely bloom and soften. (I put it in the fridge to bloom and chill at the same time.) Once the seeds have bloomed, top with fresh fruit, crunchy nuts and sweetness.