In need of a quick and easy breakfast? Try a chia seed pudding bowl!
Chia seed pudding is quick and easy to make. My ratio is always 3 tbsps chia seeds to 1 can of full fat coconut milk, then a pinch of salt, nutmeg and cinnamon to my liking. Sometimes, I’ll add in protein powder, cocoa powder and/or honey depending on the mood I’m in.
Method: Pour the coconut milk in a mason jar, then add the chia seeds and flavourings. Cover the mason jar and shake vigourously. Put in the refrigerator to thicken and set overnight, or for a few hours.
When I just started on my health journey 3 or so years ago, it was my go to breakfast. I would make my pudding the night before and store it in a mason jar in the fridge. In the morning, I would top it with nuts, fruits, and whatever else was on hand, pack it into my lunch bag with a freezer pack, and make the trek to work.
This one was a fun bowl topped with slivered almonds, pecans, blueberries, dark chocolate chips, shaved coconut and a dollop of coconut cream.
Chia seed pudding works well as a creamy dessert too: Top it with a homemade jam, bananas and nut butter for a satiating sweet treat – without the guilt!
Happy muching ya’ll!