Chia Berry Breakfast Pudding
If you haven’t tried chia (the seeds not the pet), you’re in for a treat. These tiny seeds contain more omega 3s than salmon, more antioxidants than blueberries, plus ample calcium, fiber and protein (4 grams in just 2 tbsps). Relatively low in calories for all of the amazing nutrients they deliver, chia seeds are an excellent addition to baked goods also for the nutty flavor they impart.
But the real fun of chia seeds comes in the soaking. Placed in liquid, they’ll absorb up to 12 times their weight and thicken to resemble a tapioca pudding texture, the mild flavor of which pairs perfectly with fruit. Soak them overnight in a jar and store in the fridge so they’re ready to use when you need them.
Chia pudding is a quick and nourishing choice for breakfast, and a fave with the younger set who will see and taste pudding, so no complaints there. I blend mine smooth using frozen fruit, banana and avocado for the creamy texture and good monounsaturated fats that round off this brain food powerhouse. What better way to begin a day?
- 1/4 cup of water
- 1 whole orange
- 4 tbsps. of chia seeds
- 3 cups frozen blueberries
- ½ ripe avocado
- ¼ tsp. stevia or 1 tablespoon honey (or similar sweetener)
- ¼ cup mango (optional
- ½ banana (optional)
- 2 tbsp. unsweetened flaked coconut (optional)
Soak chia seeds in water the night before, or at least 10-15 minutes prior to blending. Add all ingredients to your blender or vitamix and blend until smooth. Pudding will continue to thicken after it’s blended. Serve plain or topped with coconut.